Spicy chicken with noodles, oyster sauce and bok choy cabbage

Recipe Marisa Curatolo, Photography Cory Aronec

Recipe Marisa Curatolo, Photography Cory Aronec


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

Spicy Chicken

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.