Stir-fry Bok Choy with Chicken and Rice Stick Noodles Recipe

rice stick noodles

🥗Healthier: zucchini noodles

💰Cheaper: spaghetti

Zucchini noodles are lower in carbs, while spaghetti is a more affordable option.

chicken breast

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is a plant-based protein, while chicken thighs are often less expensive.

Boil 14oz Rice Stick Noodles for about 7-10 minutes, stirring to prevent sticking. Strain and rinse with cold water, then mix in 1 Tbsp. Olive Oil.

In a bowl, marinate 1 Chicken Breast cut into slices with 1 tsp. chopped Shallots, 1 tsp. minced Garlic, 1 tsp. Oyster Sauce, a pinch of Chicken Seasoning, and Ground Black Pepper. Let it marinate for 1 hour.

In a pan, heat 2 Tbsp. Olive Oil. Add 1 Tbsp. Onions, 1 tsp. chopped Shallots, 1 tsp. minced Garlic, and the bottom half of Green Onions. Saute for a few seconds.

Add the marinated Chicken to the pan and cook until done, then add Bok Choy, 1 tsp. Sugar, 1/2 tsp. Chicken Seasoning, and 1/4 tsp. Dark Soy Sauce. Mix well and remove from heat.

In the same pan, add 2 Tbsp. Olive Oil. Add 1/2 cup Onions, 1 tsp. chopped Shallots, and 1 tsp. minced Garlic. Saute for a few seconds.

Add the cooked Rice Stick Noodles, 1/2 tsp. Sugar, 1/2 tsp. Dark Soy Sauce, a pinch of Chicken Seasoning, and mix.

Finally, add in the mixed Bok Choy and Chicken, along with Green Onions and Ground Black Pepper. Mix well and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens