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.

CHICKEN STIR-FRY WITH NOODLES

Steps:

• Cook spaghetti according to package directions; drain. Meanwhile, trim and discard root end of bok choy. Cut stalks into 1-in. pieces. Coarsely chop leaves. , In a large skillet, heat 1 tablespoon oil over medium-high heat. Add chicken; stir-fry 5-7 minutes or until no longer pink. Remove from pan., Stir-fry bok choy stalks, celery, peppers and onion in remaining oil 4 minutes. Add bok choy leaves; stir-fry 3-5 minutes longer or until leaves are tender. Stir in teriyaki sauce. Add spaghetti and chicken; heat through, tossing to combine.

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 AND NOODLES

Steps:

• Combine first seven ingredients; set aside 3/4 cup.
• Place chicken in remaining marinade.
• Refrigerate 30 minutes.
• Drain chicken and discard marinade.
• Stir-fry chicken in 2 teaspoons oil until no longer pink.
• Remove and keep warm.
• Stir-fry broccoli and carrots in remaining oil.
• Add cabbage and peas.
• Stir-fry until tender crisp.
• Meanwhile cook pasta according to directions.
• Combine cornstarch and reserved marinade; add to vegetable mixture.
• Bring to a boil; stir and cook until thickened.
• Add drained pasta and chicken to mixture; cook until heated through.

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.

CRISPY PAN-FRIED NOODLES WITH CHICKEN AND VEGETABLES (GAI SEE LIANG MEIN WONG)

Steps:

• Combine the dried mushrooms and 2 cups cool water in a medium bowl. Cover and let soak at room temperature for 4 hours.
• Bring 6 cups of water to a boil in a 14-inch wok over high heat. Cook the noodles according to the package directions until tender all the way through, about 3 minutes. Strain the noodles and divide them between two plates. Lift small amounts of noodles up and down with chopsticks to cool the noodles and form each plate of noodles into an 8-inch "bird's nest" shape. Let them cool at room temperature for 30 minutes. After 30 minutes, lightly cover with plastic wrap and set aside.
• Meanwhile, cut the chicken thighs into 1/2-inch-thick slices. Mix the chicken and 3/4 teaspoon each salt, sugar, cornstarch, light soy sauce and Shaoxing wine together in a medium bowl and toss to coat. Mix in 1/2 teaspoon neutral oil until combined. Cover and refrigerate.
• Once the mushrooms are nearly rehydrated, bring 6 cups of water in the same wok to a boil. Blanch the carrots until slightly tender, about 1 minute. Strain the carrot out of the water with a spider or slotted spoon and place on a plate to cool slightly. Bring the water back to a boil, add the bok choy and cook until just tender, about 2 minutes. Strain the bok choy and place with the carrot. Set aside.
• Prepare the scallions by cutting them into 2-inch pieces, then thinly slicing them lengthwise. Chop the garlic so everything is ready for stir-frying.
• Meanwhile, mix the oyster sauce, 2 teaspoons sugar, 1 teaspoon kosher salt, 1 teaspoon light soy sauce, and the dark soy sauce together in a medium bowl until smooth. Set aside.
• Mix 2 tablespoons cornstarch and 5 tablespoons cold water in a small bowl until smooth. Set aside.
• Remove the mushrooms from the water with a slotted spoon (reserve the soaking water). Squeeze the water from the mushrooms, cut off and discard the stems and thinly slice the caps. Mix the sliced mushrooms with 1/2 teaspoon each salt, sugar, cornstarch, light soy sauce and Shaoxing wine in a small bowl. Add 1/2 teaspoon neutral oil and mix until combined. Mix the mushroom soaking liquid with the oyster sauce mixture until combined.
• Pour enough neutral oil into a wok (about 5 cups for a 14-inch wok) so it comes 2 inches up the sides but not above halfway up the wok. (See Cook's Note.) Heat over high heat until the oil reaches 350 degrees F on a deep-fry thermometer.
• As the oil is heating up, loosen the noodles again just before frying by using chop sticks to separate and fluff them. Transfer one cooled noodle nest into a large spider, slowly and carefully lower it into the hot oil (step away from the wok as the oil may splatter for the first few seconds). Fry for 5 minutes. Flip the noodles using the spider and chopsticks, push any noodles back that are sticking out to keep the shape, and fry until the edges of the nest are crispy, 5 to 7 minutes. Transfer the crispy noodles to a paper towel-lined plate. Wipe off as much oil as possible; the nest will crisp more as it sits.
• Repeat with the remaining nest of noodles, adding more oil to the wok if necessary to make sure the noodles are completely submerged. Drain on another paper towel-lined plate. Carefully discard the oil.
• Heat the wok over high heat until smoking. Pour in 1 tablespoon neutral oil and swirl it around the wok to coat the surface. Spread the chicken in an even layer and fry undisturbed until it starts to brown, about 2 minutes. Toss and stir-fry until the chicken is opaque, about 1 minute. Add the shiitake mushrooms and chopped garlic; stir fry for 1 minute. Pour the remaining 1 tablespoon Shaoxing wine around the sides of the wok and stir fry until the wok is dry again, about 30 seconds.
• Add the oyster sauce mixture, carrots, bok choy and scallions. Bring to boil, slowly drizzle in half the cornstarch slurry and mix until thickened, about 30 seconds. Add more if needed.
• Transfer the noodle nests to plates or platters and pour the sauce into the middle of the crispy noodles. Serve hot.

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.