Chicken & bok choy with crunchy shallots

easy stirfry

tir-fry dishes are great for busy weeknight dinners! Claire Tansey shows us a delicious variation with bok choy and vermicelli noodles.

Chicken and bok choy with crunchy shallots

Ingredients:

125g fine rice vermicelli noodles
2 diced skinless, boneless chicken breasts
3tbsp. brown sugar
2tbsp. light soy sauce
1tbsp. fish sauce
1 tbsp. hot chili-garlic sauce
2tsp. canola oil
10 baby bok choy, halved lengthwise
1/3 cup fried shallots
Wedge of lime
Method:

Cover rice vermicelli noodles with boiling water in a large bowl. Let stand, stirring frequently until tender, 5 to 7 minutes. Drain. Return to bowl.

Dice both skinless, boneless chicken breasts. Combine with brown sugar, light soy sauce, fish sauce and hot chili-garlic sauce in a medium bowl. Stir to coat. Heat a very large non-stick pan over medium-high. Add canola oil, then chicken, reserving marinade. Cook until chicken is no longer pink, 2 to 3 minutes. Move chicken to sides of pan and add baby bok choy, halved lengthwise. Cook, stirring often, until tender-crisp, 2 to 3 minutes. Transfer chicken and bok choy to a platter.

Add noodles to pan along with reserved marinade. Cook until heated through, about 2 minutes. Divide among 4 plates. Top with chicken and bok choy and any liquid. Sprinkle with fried shallots and serve with a wedge of lime.

Prep 25 min | Total 30 min | Serves 4 | 298 calories per serving.

Cooking

Food & Drink