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Categories:
chicken breasts soy sauce egg noodles light brown sugar lemon juice Chilli garlic olive oil Bok water fresh cilantro green onion lemon wedges
Viewed: 61 - Published at: 3 years agoIngredients
- 3/4 pounds Boneless, Skinless Chicken Breasts, Cut Into 1-inch Cubes
- 1/2 cups Soy Sauce, Divided
- 16 ounces, weight Wide Egg Noodles (rice Noodles May Be Substituted)
- 1/2 cups Light Brown Sugar
- 3 Tablespoons Lemon Juice
- 3 Tablespoons Chilli Garlic Sauce
- 3 Tablespoons Olive Oil
- 3 Baby Bok Choy, White And Green Parts Separated, Loosely Chopped
- 1 cup Water
- 1/2 cups Fresh Cilantro, Chopped
- 1/2 cups Green Onion, Sliced
- 3 Lemon Wedges For Serving
Method
- Inactive Time: 30 minutes
- In a large bowl, add 2 tablespoons of the soy sauce and the chicken.
- Toss to coat and place in the fridge to marinate for about 30 minutes.
- Once marinated, remove from fridge and set aside.
- Bring a large pot of salted water to a boil.
- Add the egg noodles and cook until almost tender, but still has a bite.
- Drain and set aside.
- In a medium bowl, whisk together the remaining soy sauce, brown sugar, lemon juice and chili garlic sauce.
- Set aside.
- Heat a tablespoon of olive oil in a large non-stick skillet over medium-high heat.
- Add the chicken and cook for about 5 minutes or until brown on all sides.
- The chicken doesnt need to be cooked all the way through at this point.
- Transfer the chicken to a plate.
- To the same skillet, add another tablespoon of olive oil.
- Add the bok choy stalks (the white part) and cook for about 3 minutes.
- Stir in the bok choy leaves and cook for an additional minute, or until wilted.
- Transfer the bok choy to the plate with the chicken.
- Add the remaining 1 tablespoon of olive oil to the skillet and add the egg noodles, sauce you made earlier, and 1 cup of water.
- Cook for 2-3 minutes or until the noodles are fully-covered in the sauce.
- Stir in the chicken and bok choy and cook for 5-6 minutes more or until the chicken is cooked through.
- Stir in the cilantro and season to taste.
- Transfer the drunken noodles to a serving platter and sprinkle with green onion.
- Serve with lemon wedges and enjoy immediately.
