Chicken Noodle Stir-Fry

Recipe modified. Original recipe by Canadian Living.

This recipe calls for baby bok choy, but I made it with kale instead. It's supposed to be so good for you and I certainly don't eat enough of it, so I thought I'd try it here. It turned out great. Even the leftovers were delicious!

What you'll need

6 Chicken thighs, boneless, skinless and cubed

1 tbsp Soy sauce

1 tbsp Sesame oil

1/4 tsp pepper

2 Garlic cloves, minced

1 lb Baby bok choy, cut in half lengthwise (or kale, torn into bite size pieces)

2 tbsp Vegetable oil

1 Red or yellow pepper, chopped into bite size pieces

1 thumb-sized piece of fresh ginger, minced

2 pkg (100g each) Dried ramen noodles

1/4 cup Hoisin sauce

1 Green onion, thinly sliced

How to

1.  Toss together chicken, soy sauce, sesame oil, pepper and half of the garlic; marinate for 10 minutes. 

2.  In wok or large skillet, heat 1 tbsp of the vegetable oil over high heat; stir-fry chicken mixture until chicken is cooked through, about 3 minutes.

3.  Add bok choy (or kale if using), red or yellow pepper, ginger and remaining garlic; stir-fry until tender-crisp, about 2 minutes. Transfer to plate

4.  Add 1 1/2 cups water and remaining oil to wok; bring to boil. Discard spice packet in packages and add noodles to wok; cover and steam until softened and loose, about 3 minutes. Break noodles apart.

5.  Return chicken mixture to wok. Add hoisin sauce and green onion; toss until hot and combined. If mixture is too sticky rather than saucy, stir in 1/4 cup of water. Serve.