Chicken and bok choy stir-fry
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Time to make:
$4.22 per serve
(at time of publication)
Full ingredients list:
cooking oil spray
500g chicken breasts, thinly sliced
3 tablespoons Chilli, ginger and garlic paste
6 baby bok choy, quartered
1/4 cup Chinese cooking wine (or dry sherry)
2 teaspoons reduced-salt soy sauce
180g soba noodles, cooked according to packet directions
1/2 teaspoon sesame oil
1 red chilli, sliced, to serve
fresh mint leaves, to serve
Nutritional information (per serve)
Instructions and steps:
Step 1 Spray a wok lightly with oil and place over high heat. Add chicken and cook, turning occasionally, for 2–3 minutes or until golden brown and just cooked. Remove from wok and set aside.
Step 2 Add Chilli, ginger and garlic paste to wok. Cook, breaking up with a wooden spoon, then add bok choy, Chinese cooking wine and soy sauce. Cover and cook for 2 minutes, or until bok choy is soft. Remove lid, toss through noodles, sesame oil and chicken. Divide between four bowls and serve with sliced red chillies and mint leaves.
About this recipe
First published: April 2013