Chicken Boc Choy Stirfry
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INGREDIENTS
| 600 |
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g fresh wide rice noodles
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| 1/4 |
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cup peanut oil
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| 600 |
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g chicken tenderloins, tendon removed, halved lengthways
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| 4 |
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green onions, sliced diagonally
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| 2 |
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garlic cloves, finely chopped
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| 115 |
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g baby corn, halved lengthways
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| 1 |
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bunch baby bok choy, trimmed, stems chopped, leaves separated
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| 1/3 |
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cup kecap manis
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| 2 |
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tablespoons honey
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| 3 |
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cm ginger, peeled, finely chopped
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| 1/4 |
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cup campbell's real stock chicken (use veggie stock) |
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INSTRUCTIONS
| 1. |
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Place noodles in a heatproof bowl. Cover with boiling water. Stand for 1 minute or until just tender. Drain. Separate noodles and set aside.
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| 2. |
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Heat a wok over high heat until hot. Add 1 tablespoon oil and swirl to coat. Add half the chicken. Stir-fry for 2 to 3 minutes or until light golden. Transfer to a plate. Repeat with oil and remaining chicken.
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| 3. |
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Heat remaining 1 tablespoon oil in wok. Add green onions, garlic, baby corn and bok choy stems. Stir-fry for 1 minute. Return chicken and any juices to wok.
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| 4. |
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To make the sauce, place kecap manis, honey, ginger and stock in a jug. Whisk with a fork until well combined. Add sauce, bok choy leaves and noodles. Stir-fry for 2 minutes or until heated through. Serve. |
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