Chicken Pak Choy Rice Stirfry Recipes

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CHICKEN AND RICE NOODLE STIR FRY



Chicken and Rice Noodle Stir Fry image

Provided by Scruff

Categories     Dinner     Lunch

Time 15m

Number Of Ingredients 16

1 garlic clove, (finely chopped)
1/2 small onion, (thinly sliced)
80 gm pak choy or you choice of Asian green, (roughly chopped)
200 gm chicken breast or thigh, (thinly sliced)
600 gm fresh rice noodles
2 tsp water
1 tsp dark soy sauce
1 tbs oil
100 gm bean sprouts
2 tbsp light soy sauce
2 tbsp oyster sauce
1 tbsp Chinese cooking wine
1 tsp sugar
1 stalk spring onion (scallion), (chopped (optional))
4 stalks coriander, (chopped (optional))
sriracha sauce ((optional))

Steps:

  • Prepare all your vegetables and chicken, and combine all the sauce ingredients in a bowl.
  • In a large bowl, add your rice noodles. With your hands, pull apart any strands that are stuck together.
  • In a small bowl, mix the water with the dark soy sauce. Then pour over the rice noodles and use your hands to gently combine. Leave aside until needed.
  • Bring a large non stick fry pan / wok to high heat and add 1 tbsp of oil. Once smoking, add the chicken and fry for 30 seconds.
  • Add the garlic and onion. Cook until there is no pink left on the chicken and then add 2 tbsp of the sauce and stir-fry for 20 seconds.
  • Add the pak choy to the fry pan / wok and toss. Once the pak choy starts to wilt add the noodles and the rest of the sauce. Toss the noodles and let it warm through for a minute.
  • Check the noodles are hot, then add the bean sprouts. Toss the noodles again and serve immediately.
  • Garnish with coriander and/or spring onions and serve with sriracha (if using).

Nutrition Facts : Carbohydrate 21 g, Protein 27 g, Fat 11 g, SaturatedFat 1 g, Cholesterol 65 mg, Sodium 1873 mg, Fiber 2 g, Sugar 6 g, Calories 295 kcal, ServingSize 1 serving

CHICKEN PAK CHOY RICE STIRFRY



Chicken Pak Choy Rice Stirfry image

Chicken Pak Choy Rice Stirfry

Provided by Ruhana Ebrahim

Categories     Chicken

Time 1h

Number Of Ingredients 34

500g chicken thighs (deboned & cubed)
1 teaspoon chilli powder
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon dhana Jeeru (Cumin) powder
Pinch turmeric powder
1 teaspoon ground red chillies
2 tablespoon + 1 tablespoon oil
1 teaspoon ground ginger
1 teaspoon ground garlic
1 onion (thickly sliced)
¼ cup cooked brown rice
200g pak choy (removed from stem & rinse)
1 small tray baby corn (cut into strips)
1 large carrot (peeled, peeled in ribbons)
6 baby marrow (peeled in ribbons)
2 sweet red pepper (julienned)
2 teaspoon chicken stock powder
½ cup water
1 tablespoon Robertson's veggie spice
1. Marinate chicken & leave aside.
2. In a wok heat 2 tablespoon oil, add onion. When softened add rice & stirfry together.
3. Remove onion & rice & leave aside.
4. In the same wok, heat 1 tablespoon, add ginger, garlic & chillies & saute for few seconds.
5. Add chicken & stir fry till done.
6. Remove from wok and leave aside.
7. In same wok, add water & stock powder & mix together.
8. Add corn, carrots, baby marrow & pepper.
9. Cook till almost all water has evapourated.
10. Add veggie spice and pak choy.
11. Allow pak choy to wilt, then add chicken, rice & onion.
12. Stir fry altogether.
13. Garnish with fresh coriander or sesame seeds.
14. Serve hot/cold.

Steps:

  • prepare as above

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