Stir Fried Chicken With Bok Choy And Crispy Noodle Cake Recipes

CHINESE CRISPY NOODLES WITH SAUCY CHICKEN AND VEGETABLES (CRISPY CHOW MEIN!)

Steps:

• Mix the Sauce ingredients EXCEPT cornflour and chicken broth/stock.
• Remove 1 tbsp Sauce and mix through chicke. Leave to marinate 10 minutes+.
• Mix cornflour into Sauce until lump free.
• Turn oven onto low (to keep noodles warm while you cook the topping).
• Divide noodles into 2 then shape into 20cm/8" rounds. Keep them tangled - this holds them together while cooking.
• Heat 1 tbsp oil in skillet over medium high heat. Place 1 noodle cake into pan then drizzle over 2 tbsp water.
• Wait until the water evaporates (steam cooks the noodles), then pat down lightly and let the noodles cook for a further 1 to 2 minute until the bottom of the noodles are golden brown (lift up with a spatula to check).
• Slide noodles onto a plate, then flip upside down back into the pan. Cook for a further 1 1/2 - 2 minutes until golden brown, then transfer to tray and place in oven to keep warm.
• Repeat with remaining noodle cake.
• Add an extra 1 tbsp oil if needed, increase heat to HIGH. Add garlic and onion, cook for 30 seconds.
• Add chicken and cook until it changes from pink to white (still raw inside)
• Add the carrot and bok choy stems, cook 30 seconds.
• Add cabbage and leaf of buk choy, cook for 1 minute until they start to wilt.
• Add chicken broth, water, then Sauce and stir. Let it simmer for 1 - 2 minutes until the Sauce thickens to a syrup consistency (see video).
• Place a noodle cake on the plate, then spoon over the stir fry onto the middle of the noodles (leave edges crispy) being sure to use up all the sauce so it soaks the noodles. Serve immediately!

STIR FRIED BOK CHOY

Steps:

• Cut 1/2 to 1 inch slice off the root-end of bok choy; discard stem. Cut stalks diagonally into 1/8-inch pieces; cut or tear leaves into bite-sized pieces.
• Heat oil and butter in a skillet over medium heat; add onion, cashews, garlic, bok choy, Chinese five-spice, and sugar to the hot oil-butter mixture. Cook and stir bok choy mixture until tender, 8 to 10 minutes.

STIR-FRIED CHICKEN AND NOODLES

Steps:

• Combine first seven ingredients; set aside 3/4 cup.
• Place chicken in remaining marinade.
• Refrigerate 30 minutes.
• Drain chicken and discard marinade.
• Stir-fry chicken in 2 teaspoons oil until no longer pink.
• Remove and keep warm.
• Stir-fry broccoli and carrots in remaining oil.
• Add cabbage and peas.
• Stir-fry until tender crisp.
• Meanwhile cook pasta according to directions.
• Combine cornstarch and reserved marinade; add to vegetable mixture.
• Bring to a boil; stir and cook until thickened.
• Add drained pasta and chicken to mixture; cook until heated through.

STIR-FRIED CHICKEN AND BOK CHOY

Steps:

• In a medium bowl, whisk together soy sauce, vinegar, sesame oil, and sugar. Pour half the mixture over the chicken, along with half the ginger and half the garlic. Let stand 20 minutes.
• Heat a large, 12-inch skillet over high heat until extremely hot, about 5 minutes. Add 1 tablespoon peanut oil and the chicken. Cook, stirring constantly, until meat is cooked through, about 3 minutes. Transfer to a plate.
• Add the remaining peanut oil to the skillet. Add the bok choy and cook 1 minute. Stir in the leeks and chili flakes; cook, tossing frequently until bok choy and leeks are tender, about 1 minute. Stir in the marinade and a pinch of salt. Move vegetable mixture to the border of the pan. Add remaining ginger and garlic to center of pan and cook, mashing lightly, until fragrant, about 30 seconds. Return chicken to skillet and combine with ginger, garlic, and vegetables. Serve immediately, over rice.

STIR-FRIED CHICKEN WITH BOK CHOY

Steps:

• In a small bowl, combine soy sauce, vinegar, brown sugar, and 3 tablespoons water. Slice chicken into thin strips. In a medium bowl, toss chicken with cornstarch until coated. In a large wok or skillet, heat oil, garlic, and ginger over medium-high until fragrant, about 1 minute. Add chicken in a single layer, pressing against pan to sear. Cook, stirring, until lightly browned and just cooked through, 6 to 8 minutes. Add bok choy and chile and cook, stirring, until bok choy slightly wilts, about 1 minute. Add soy sauce mixture and cook until sauce thickens slightly, 2 minutes. Serve over rice.

STIR-FRIED CHICKEN WITH BOK CHOY AND CRISPY NOODLE CAKE

Steps:

• 1. Cook noodles in salted water for 2-3 minutes. Drain, add scallions to the noodles in the colander and toss to combine. 2. Whisk together sauce ingredients; set aside. 3. Toss chicken with soy sauce and sherry; set aside. In large bowl, whisk the sesame oil, cornstarch, and flour; set aside. In small bowl, mix ginger, garlic, and 1 tsp peanut oil; set aside. 4. Heat 2 TB of vegetable oil in 12-inch nonstick skillet over medium heat until shimmering. Spread noodles evenly across the bottom of the skillet and press with a spatula to flatten into a cake. Cook until crisp and golden brown, 5 to 8 minutes. Slide the noodle cake onto large plate. Coat skillet with 2 TB vegetable oil. Invert the noodle cake on second plate and slide it, browned side up, back into the skillet. Cook until golden brown on the second side, about 5 to 8 minutes. Slide noodles on cutting board let sit for at least 5 minutes, slice into wedges.. 5. Stir marinated chicken into sesame oil-cornstarch mixture. Heat 2 tsp peanut oil in a nonstick skillet over high heat until smoking; add half of chicken to the skillet in a flat layer. Cook, without stirring, until golden brown on the first side, about 1 minute; turn chicken pieces, cook until lightly browned on the second side, about 30 seconds. Transfer chicken to clean bowl. Repeat with remaining chicken/2 tsp oil. 6. Add remaining 1 TB peanut oil to skillet, return to high heat until just smoking. Add bok choy stalks and red bell pepper, cook until lightly browned, 2 to 3 minutes. 7. Push vegetables to sides, add garlic-ginger mixture to center and cook, mashing the mixture until fragrant, 15 to 20 seconds, stir mixture into the stalks and cook until stalks are tender-crisp, about 30 seconds. Stir in bok choy greens, cook until beginning to wilt, about 30 seconds. Return chicken to skillet. Add whisked sauce, and cook, tossing constantly, until the sauce is thickened, about 30 seconds. Transfer to serving platter.