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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Spicy Baby Bok Choy and Chicken Noodle Bowl Recipe

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This recipe for Spicy Baby Bok Choy and Chicken Noodle Bowl is from The Thomas Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 teaspoons olive oil
4 teaspoons sesame oil
3-4 boneless skinless chicken breasts, diced
5 cloves garlic, minced
1 cup sliced shitake mushrooms, stems removed (or button Mushrooms)
2 thinly sliced carrots
2 teaspoons minced fresh ginger
8 cups chicken broth
1 tablespoon soy sauce
2-4 teaspoons Garlic Chili Sauce
6 small heads of baby bok choy, quartered lengthwise and washed well
2 (200 g) packages of precooked Udon Noodles
5 green onions, chopped, white end only
1/4 cup of chopped cashews
Directions:
Directions:
1) Heat the sesame oil to a large pot. Add the diced chicken and cook until browned. Remove from pot and set aside.

2) In the same pot add the Olive oil, mushrooms, sliced carrots, garlic and ginger. Sauce for 3-4 minutes until softened

3) Add the chicken broth, soy sauce, garlic chilli sauce and the baby boy choy.

4) Bring the mixture to a boil. Return the cooked chicken to the pot simmer or 3-4 minutes.

5) Divide the udon noodles into 4 bowls.

6) Pour the pots contents over the noodles.

7) Sprinkle the onions and cashews on top as a garnish.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
This is simply delicious. Leave out the noodles and it is a hearty low carb meal.

 

 

 

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