Love the taste of take-out food, but wish it could be healthier? This recipe is a great option for those of you who like Asian-style stir fries - the recipe is low in fat, and the bok choi adds vitamins, as well as a tasty flavour note.
Serves 4 as a main course
125 g rice-vermicelli noodles
2 tsp vegetable oil
2 boneless, skinless chicken breasts
2 cloves garlic, minced
3 Tbsp brown sugar
2 Tbsp soy sauce
1 Tbsp fish sauce
Hot sauce or chili-garlic sauce (to taste)
10 bok choy, halved lengthwise
1 Tbsp butter
1 lime, cut into wedges (one per person)
Boil ~1L of water in a kettle or on the stove.
While the water is boiling, cut the chicken breasts into ~1 inch cubes.
Combine the brown sugar, soy sauce, fish sauce, garlic, and hot sauce/chili-garlic sauce in a medium bowl. Add the chicken pieces to the sauce, and stir to coat. Set aside.
Melt butter in small frying pan. When butter is hot, add onion slices and cook over medium-low heat for ~15 minutes, or until onions are tender and browning.
While the onions are cooking, put the rice-vermicelli noodles in a large bowl and cover them with boiling water. Let stand, stirring frequently, until tender, ~5 min. Drain noodles, then them to the bowl.
Heat a very large non-stick pan over medium heat. Add canola oil, then chicken, reserving its marinade. Cook chicken until it is no longer pink, about 2 to 3 min. Move chicken to sides of pan and add bok choy. Cook, stirring often, until tender-crisp, 2 to 3 min. Remove chicken and bok choy from pan and place them on a clean plate.
Add the cooked noodles to the frying pan, along with reserved chicken marinade. Cook until heated through, at least 2 min.
Divide the noodles among 4 plates. Top with chicken and bok choy, and any liquid. Sprinkle cooked onions over top, and serve with a wedge of lime. You can also sprinkle crushed peanuts and/or chopped cilantro over top if you wish.
Recipe adapted from Chatelaine.com