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Chicken and bok choy stir-fry
Chicken and bok choy stir-fry
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Prep Time:
8 minutes
Cook Time:
8 minutes
Total Time:
16 minutes
Quick, wholesome stir-fry packed with veggies - perfect for busy nights!
Ingredients:
  • 600g fresh wide rice noodles
  • 56.88 gm peanut oil
  • 600g chicken tenderloins, 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 ginger, peeled, finely chopped
  • 63.75 gm chicken style liquid stock
Instructions:
  • Place the noodles in a heatproof bowl and cover them with boiling water. Allow them to stand for 1 minute until they are tender. Drain the noodles, separate them, and set aside.
  • Preheat a wok on high heat until sizzling. Add 1 tablespoon of oil and swirl to cover the surface. Add half of the chicken and stir-fry for 2 to 3 minutes until golden. Transfer to a plate and repeat with the remaining chicken.
  • In a sizzling wok, warm up the last tablespoon of oil. Toss in green onions, garlic, baby corn, and bok choy stems, and stir-fry for one minute. Add back the chicken and its flavorful juices to the wok.
  • Prepare the sauce by combining kecap manis, honey, ginger, and stock in a jug. Whisk until thoroughly mixed. Stir in the sauce, bok choy leaves, and noodles, then stir-fry for 2 minutes until heated. Serve and enjoy!

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