Best 4 Stir Fried Chicken With Bok Choy And Crispy Noodle Cake Recipes

STIR-FRIED CHICKEN AND BOK CHOY

Steps:

• In a medium bowl, whisk together soy sauce, vinegar, sesame oil, and sugar. Pour half the mixture over the chicken, along with half the ginger and half the garlic. Let stand 20 minutes.
• Heat a large, 12-inch skillet over high heat until extremely hot, about 5 minutes. Add 1 tablespoon peanut oil and the chicken. Cook, stirring constantly, until meat is cooked through, about 3 minutes. Transfer to a plate.
• Add the remaining peanut oil to the skillet. Add the bok choy and cook 1 minute. Stir in the leeks and chili flakes; cook, tossing frequently until bok choy and leeks are tender, about 1 minute. Stir in the marinade and a pinch of salt. Move vegetable mixture to the border of the pan. Add remaining ginger and garlic to center of pan and cook, mashing lightly, until fragrant, about 30 seconds. Return chicken to skillet and combine with ginger, garlic, and vegetables. Serve immediately, over rice.

STIR-FRIED CHICKEN WITH BOK CHOY

Steps:

• In a small bowl, combine soy sauce, vinegar, brown sugar, and 3 tablespoons water. Slice chicken into thin strips. In a medium bowl, toss chicken with cornstarch until coated. In a large wok or skillet, heat oil, garlic, and ginger over medium-high until fragrant, about 1 minute. Add chicken in a single layer, pressing against pan to sear. Cook, stirring, until lightly browned and just cooked through, 6 to 8 minutes. Add bok choy and chile and cook, stirring, until bok choy slightly wilts, about 1 minute. Add soy sauce mixture and cook until sauce thickens slightly, 2 minutes. Serve over rice.

STIR-FRIED CHICKEN WITH BOK CHOY AND CRISPY NOODLE CAKE

Steps:

• In a large bowl, whisk together the sesame oil, cornstarch, and flour; set aside. In a small bowl, mix ginger, garlic, and 1 teaspoon peanut oil; set aside. While the chicken marinates, cook noodle cake. Heat 2TAB of oil in 12-inch nonstick skillet over medium until shimmering. Spread noodles evenly on bottom of skillet and press with spatula to flatten. Cook until crisp 5 to 8 minutes. Use plates to invert noodle cake. Add the remaining 2 tablespoons vegetable oil to the skillet; swirl to coat. Cook second side, about 5 to 8 minutes. Slide noodle cake onto a cutting board and let sit for at least 5 minutes before slicing into wedges and serving. (The noodle cake can be transferred to a wire rack set over a baking sheet and kept warm in a 200-degree oven for up to 20 minutes) Stir the marinated chicken into the sesame oil-cornstarch mixture Heat 2 teaspoons peanut oil in a 12-inch nonstick skillet over high heat until smoking; add half of the chicken to the skillet in a flat, even layer. Cook, without stirring, but gently separating the pieces, until golden brown on the first side, about 1 minute; turn the chicken pieces and cook until lightly browned on the second side, about 30 seconds. Transfer the chicken to a clean bowl. Repeat with an additional 2 teaspoons peanut oil and the remaining chicken; cover to keep warm. Add the remaining 1 tablespoon peanut oil to the now-empty skillet and return to high heat until just smoking. Add the bok choy stalks and red bell pepper and cook until lightly browned, 2 to 3 minutes. Push the vegetables to the sides - clear the center add garlic-ginger mixture cook mashing mixture until fragrant 20 seconds, stir continue to cook until the stalks tender-crisp 30 sec Stir in the bok choy greens about 30 seconds. Return the chicken to the skillet. Whisk sauce, then add to the skillet, tossing constantly, until sauce is thickened and the chicken is heated through,30 seconds.

STIR-FRIED CHICKEN WITH BOK CHOY AND CRISPY NOODLE CAKE

Steps:

• 1. Cook noodles in salted water for 2-3 minutes. Drain, add scallions to the noodles in the colander and toss to combine. 2. Whisk together sauce ingredients; set aside. 3. Toss chicken with soy sauce and sherry; set aside. In large bowl, whisk the sesame oil, cornstarch, and flour; set aside. In small bowl, mix ginger, garlic, and 1 tsp peanut oil; set aside. 4. Heat 2 TB of vegetable oil in 12-inch nonstick skillet over medium heat until shimmering. Spread noodles evenly across the bottom of the skillet and press with a spatula to flatten into a cake. Cook until crisp and golden brown, 5 to 8 minutes. Slide the noodle cake onto large plate. Coat skillet with 2 TB vegetable oil. Invert the noodle cake on second plate and slide it, browned side up, back into the skillet. Cook until golden brown on the second side, about 5 to 8 minutes. Slide noodles on cutting board let sit for at least 5 minutes, slice into wedges.. 5. Stir marinated chicken into sesame oil-cornstarch mixture. Heat 2 tsp peanut oil in a nonstick skillet over high heat until smoking; add half of chicken to the skillet in a flat layer. Cook, without stirring, until golden brown on the first side, about 1 minute; turn chicken pieces, cook until lightly browned on the second side, about 30 seconds. Transfer chicken to clean bowl. Repeat with remaining chicken/2 tsp oil. 6. Add remaining 1 TB peanut oil to skillet, return to high heat until just smoking. Add bok choy stalks and red bell pepper, cook until lightly browned, 2 to 3 minutes. 7. Push vegetables to sides, add garlic-ginger mixture to center and cook, mashing the mixture until fragrant, 15 to 20 seconds, stir mixture into the stalks and cook until stalks are tender-crisp, about 30 seconds. Stir in bok choy greens, cook until beginning to wilt, about 30 seconds. Return chicken to skillet. Add whisked sauce, and cook, tossing constantly, until the sauce is thickened, about 30 seconds. Transfer to serving platter.