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Chicken, bok choy and baby corn stir-fry
Chicken, bok choy and baby corn stir-fry
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Delicious chicken stir-fry with bok choy and baby corn ready in 25 minutes.
Ingredients:
  • 600g fresh wide rice noodles (see note)
  • 56.88 gm peanut oil
  • 600g chicken tenderloins (see note), tendon removed, halved lengthways
  • 4 green onions, sliced diagonally
  • 2 garlic cloves, finely chopped
  • 115g baby corn, halved lengthways
  • 1 bunch baby bok choy, trimmed, stems chopped, leaves separated
  • 82.50 ml kecap manis
  • 57.20 gm honey
  • 3cm piece ginger, peeled, finely chopped
  • 63.75 gm chicken stock
Instructions:
  • Place the noodles in a heatproof bowl and cover them with boiling water. Let them stand for 1 minute, or until just tender. Drain the noodles, separate them, and set aside.
  • Prepare the stir-fry sauce by combining kecap manis, honey, ginger, and stock in a jug. Whisk the ingredients together until fully incorporated.
  • Preheat a wok over high heat until sizzling hot. Add 1 tablespoon of oil, swish to coat the wok, and add half of the chicken pieces. Stir-fry for 2 to 3 minutes until they turn light golden. Transfer to a plate and repeat the process with the remaining chicken.
  • In a wok, heat the remaining tablespoon of oil. Add green onions, garlic, baby corn, and bok choy stems and stir-fry for 1 minute. Put the chicken back into the wok along with any juices. Add sauce, bok choy leaves, and noodles. Stir-fry for 2 minutes until heated through. Serve and enjoy!

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