Chicken and Bok Choy Chow Mein

Ingredients

• 1 pound Skinless Chicken Breast or Thighs (cut into thin slices)
• 6 cloves Garlic (finely minced)
• 6 stalks Green Onions (separate stems and leafy parts)
• 1 pound Baby Bok Choy (halved lengthwise; rinse and drain)
• 8 ounces Fresh Thick Chow Mein Noodles (Chia Noodles) (refrigerated section)
• 2 tablespoons Light Soy Sauce
• 1 tablespoon Dark Soy Sauce
• 1 tablespoon Oyster Sauce
• 1/4 teaspoon White Pepper Powder
• 1 teaspoon Granulated Sugar (plus extra for oil seasoning)
• 1/4 teaspoon Baking Soda
• 1 tablespoon Cornstarch
• 2 tablespoons Water (for marinate)
• 1 teaspoon Sesame Oil (adds aroma)
• 4 tablespoons Vegetable Oil (for stir‑frying; divided)
• 2 tablespoons Shaoxing Rice Wine (divided; optional substitute water)
• 1/2 cup Unsalted Chicken Broth
• Pinch Salt (used with sugar in oil)

Instructions

1. Prepare Aromatics

   Finely mince the six garlic cloves. Trim the green onions, slice the stems into 1‑inch pieces and separate the leafy tops; set stems and leaves aside in two bowls.

   Time: PT5M

2. Cut Bok Choy

   If using baby bok choy, halve each head lengthwise; for larger heads quarter them. Rinse under cold water and let drain in a colander.

   Time: PT3M

3. Slice Chicken & Marinate

   Slice the chicken into thin strips (about 1/4‑inch wide). In a mixing bowl combine light soy sauce, dark soy sauce, oyster sauce, white pepper, 1 tsp sugar, baking soda, cornstarch, and water. Add the chicken strips, toss to coat, then drizzle sesame oil and 1 tbsp vegetable oil. Mix evenly and let sit while you prep the noodles (no more than 10 minutes).

   Time: PT5M

4. Boil Noodles

   Bring a pot of water to a rolling boil. Add the fresh chow mein noodles and cook 7 minutes (or according to package) without covering. Drain in a colander and set aside.

   Time: PT12M

   Temperature: Boiling

5. Stir‑Fry Bok Choy

   Heat 1 tbsp vegetable oil in the wok over medium‑high heat. Add a pinch of salt and a pinch of sugar to the oil, then immediately add the bok choy pieces. Stir‑fry for 40 seconds, splash 1/2 tbsp rice wine (or water), and continue for another 30 seconds. Remove and set aside.

   Time: PT2M

   Temperature: Medium‑high

6. Cook Chicken

   Add another 1 tbsp oil if needed. Spread the marinated chicken in a single layer, add one‑third of the minced garlic, and stir‑fry until about 50% done (≈3 minutes). Add 1/2 tbsp rice wine, let the alcohol evaporate, then drizzle dark soy sauce and continue stir‑frying until the chicken is uniformly colored. Pour in 2‑3 tbsp unsalted chicken broth and cook until the liquid reduces.

   Time: PT5M

   Temperature: Medium‑high

7. Flavor Base with Green Onion Stems & Garlic

   Add a splash of oil if the pan is dry. Toss the green onion stems and quickly sauté for 30 seconds. Add the remaining minced garlic and stir until fragrant, about 30 seconds.

   Time: PT1M

   Temperature: Medium

8. Combine Noodles and Season

   Add the boiled noodles to the wok. Stir‑fry, mixing the noodles with the aromatics. Season with 1 tbsp light soy sauce, 1 tbsp dark soy sauce, and 1 tsp sugar. Continue tossing until the noodles are evenly coated and the color is uniform.

   Time: PT5M

   Temperature: Medium‑high

9. Steam Noodles with Broth

   Pour 1/4 cup unsalted chicken broth over the noodles, cover the wok with a lid, reduce heat to medium‑low, and let steam for 1 minute.

   Time: PT1M

   Temperature: Medium‑low

10. Final Assembly

    Uncover, raise heat to medium‑high, give the noodles a quick toss, then return the cooked chicken and bok choy to the wok. Add the leafy green onion tops. Toss everything together for another minute until heated through and well mixed.

    Time: PT2M

    Temperature: Medium‑high

11. Serve

    Transfer the chicken and bok choy chow mein to a serving platter or bowls. Garnish with extra green onion leaves if desired. Serve hot.

    Time: PT1M

Nutrition Facts

Calories

460

Protein

28g

Carbohydrates

55g

Fat

12g

Fiber

4g