Spicy chicken with noodles, oyster sauce and bok choy cabbage
Bring a spicy Asian flavour to your dinner table. And make sure to save some for next days lunch leftovers.
1 (4-ounce) package dry wheat or egg noodles
2 tablespoons canola oil
4 garlic gloves, sliced
2 cups shredded bok choy cabbage
1 teaspoon garlic chili sauce
1 tablespoon oyster sauce
1/2 cup good quality chicken stock
1 tablespoon cornstarch dissolved in 1 tablespoon water
1/2 cup fresh Thai basil leaves
2 (5-ounce) boneless skinless chicken breast, thinly sliced
2 tablespoons garlic chili Sauce
2 tablespoons soy sauce
2 tablespoons oyster sauce
1 tablespoon cornstach
For noodles, bring medium saucepan of water to boil. Add noodles and cook 3 to 5 minutes. Drain and rinse under cold water. Toss with 1 tablespoon oil; set aside.
For chicken, in medium bowl, combine sauces and cornstarch. Add chicken and toss to coat. Cover and chill for 1 hour or up to 1 day.
Heat remaining oil in work over high heat; add chicken and cook 3 to 4 minutes, or until slightly pink. Add garlic and cabbage and cook 3 to 5 minutes, or until cabbage is wilted. Stir in sauces, chicken stock and cornstarch mixture, then add noodles. Cook 2 minutes or until noodles are heated through. Add basil; toss to coat. Serves 4 to 6.