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Active Time: 15 Minutes
Total Time: 2 Hours 15 Minutes
Yield: Serves 4
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RECIPE INGREDIENTS
| Marinade: |
| 1/3 cup hoisin sauce |
| 2 cloves garlic, crushed |
| 2 tablespoons dry sherry |
| 1 tablespoon honey |
| 2 tablespoons soy sauce |
1/4 teaspoon Chinese five spice powder
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| 4 boneless, skinless, single chicken breasts, thinly sliced |
| 1 pound package fresh thick egg noodles |
| 2 tablespoons oil |
| 2 onions, sliced lengthwise |
| 2 cloves garlic, crushed |
| 4 bunches (4 lbs) bok choy, washed |
| 1 red bell pepper, thinly sliced |
| 1 green pepper, thinly sliced |
| 1 yellow pepper, thinly sliced |
| 1 tablespoon cornstarch |
| 2 tablespoons cold water |
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DIRECTIONS
Combine all the marinade ingredients and the chicken in a dish and mix well. Cover and refrigerate for several hours or overnight. Drain the chicken from the marinade, reserve marinade.
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Add the noodles to a pan of boiling water and simmer, uncovered for 3 minutes; drain.
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Heat the oil in a wok or large pan, add the chicken in batches and cook, stirring, until the chicken is browned and tender; remove from the wok. Reheat the wok, add the onions and garlic and cook, stirring, until the onion is soft. Add the bok choy and bell peppers and cook, stirring, until the bok choy is wilted. Add the noodles, toss well and then transfer to serving plates.
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Blend the reserved marinade with the cornstarch and water. Add to the wok and cook, stirring, until the mixture boils and thickens. Return the chicken to the wok and stir-fry until heated through. Spoon onto the bok choy mixture on the serving plates.
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This recipe can be prepared a day ahead. Fresh egg noodles are available from Asian supermarkets. If using dried noodles, boil them first until tender.
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Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield: Serves 4
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| Carbohydrates, Total: |
44g |
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