Asian-Style Chicken Stir Fry with Vegetables & Hokkien Noodles

Ingredients

• 4 cloves Garlic (Finely diced)
• 1 small Onion (Diced)
• 0.25 cup Soy sauce
• 2 tablespoons Fish sauce (Good quality preferred)
• 2 tablespoons Oyster sauce
• 1 tablespoon White pepper
• 2 tablespoons Hoisin sauce (Any brand)
• 2 tablespoons Honey
• 500 grams Chicken thighs (Diced, boneless, skinless (reserve skin if making crispy topping))
• 2 large Carrots (Peeled, cut into matchsticks)
• 2 small heads Bok choy (Tails removed, washed, left whole)
• 5 large Portobello mushrooms (Sliced)
• 400 grams Hokkien noodles (Cooked according to package instructions)
• 2 stalks Spring onions (Sliced for garnish)
• from 2 thighs pieces Chicken skin (Optional, air-fried until crispy for topping)

Instructions

1. Prepare aromatics

   Finely dice 4 cloves of garlic and 1 small onion. Place both into a mixing bowl.

   Time: PT5M

2. Make the marinade/sauce

   To the bowl with garlic and onion, add 1/4 cup soy sauce, 2 tbsp fish sauce, 2 tbsp oyster sauce, 1 tbsp white pepper, 2 tbsp hoisin sauce, and 2 tbsp honey. Mix well until combined.

   Time: PT3M

3. Prepare chicken

   Dice 500g boneless, skinless chicken thighs into bite-sized pieces. If desired, reserve the skin for crispy topping.

   Time: PT5M

4. Brown chicken

   Heat a large skillet or wok over high heat. Add a splash of oil and the diced chicken. Cook, stirring occasionally, until chicken is browned and caramelized on all sides (about 6-8 minutes).

   Time: PT8M

   Temperature: High heat

5. Prepare vegetables

   Peel and cut 2 large carrots into matchsticks. Remove tails from 2 small heads of bok choy, wash thoroughly, and leave whole. Slice 5 large portobello mushrooms.

   Time: PT7M

6. Cook carrots

   Add carrots to the browned chicken in the pan. Stir-fry for about 3-4 minutes until they start to soften.

   Time: PT4M

   Temperature: Medium-high heat

7. Add bok choy

   Add bok choy to the pan. Cook, stirring, for 2-3 minutes until it starts to wilt.

   Time: PT3M

   Temperature: Medium-high heat

8. Add mushrooms

   Add sliced mushrooms to the pan. Cook for 3-4 minutes until softened and they release moisture.

   Time: PT4M

   Temperature: Medium-high heat

9. Add sauce and simmer

   Pour the prepared sauce over the chicken and vegetables. Reduce heat to low and simmer for about 5 minutes, stirring occasionally, until everything is coated and the rawness of garlic/onion is cooked out.

   Time: PT5M

   Temperature: Low heat

10. Cook hokkien noodles

    While the stir fry simmers, cook 400g hokkien noodles according to package instructions. Drain well.

    Time: PT5M

11. Prepare crispy chicken skin (optional)

    If using, air-fry reserved chicken skin at 200°C (400°F) for 8-10 minutes until crispy. Let cool and crumble.

    Time: PT10M

    Temperature: 200°C

12. Assemble and serve

    Divide cooked noodles among bowls. Top with chicken and vegetable stir fry and plenty of sauce. Garnish with sliced spring onions and crumbled crispy chicken skin if using.

    Time: PT3M

Nutrition Facts

Calories

520

Protein

32g

Carbohydrates

60g

Fat

16g

Fiber

5g