Chicken Chow Mein with Bok Choy

Ingredients

• 180g Raw chicken breast
• 85g Instant ramen noodles, dry
• 150g Raw bok choy
• 10g Garlic, raw
• 30g Raw green onions
• 10g Canola oil
• 5g Sriracha chili sauce

Method

1. 1Bring a large pot of water to a boil over high heat. Once boiling, add the ramen noodles and cook according to package directions (usually 3-4 minutes), stirring occasionally. Drain well and set aside.
2. 2While noodles cook, pat the raw chicken breast dry with paper towels. Slice the chicken into thin bite-sized pieces (about ½-inch thick) against the grain for maximum tenderness.
3. 3Mince the garlic cloves finely. Slice the raw bok choy into bite-sized pieces, separating the leafy tops from the thicker stems. Chop the green onions into 1-inch pieces, keeping white and green parts separate.
4. 4Heat the canola oil in a large wok or skillet over high heat (about 2 minutes until shimmering). Once hot, add the minced garlic and white parts of the green onions, stirring constantly for 30 seconds until fragrant.
5. 5Add the sliced chicken to the hot wok, spreading it in a single layer. Cook for 4-5 minutes without stirring, allowing it to develop a light golden color on the bottom. Stir and continue cooking for another 2-3 minutes until the internal temperature reaches 165°F (74°C) and there's no pink inside.
6. 6Add the bok choy stems to the wok first, stir-frying for 2 minutes over high heat. Then add the bok choy leaves and continue cooking for another 2-3 minutes until the vegetables are tender-crisp.
7. 7Add the cooked ramen noodles to the wok. Drizzle with the sriracha sauce and toss everything together using two spatulas or tongs, breaking up any noodle clumps. Toss continuously for 2-3 minutes until all ingredients are well combined and heated through, with the noodles slightly caramelized from contact with the hot pan.
8. 8Finish by adding the green parts of the green onions and tossing once more (30 seconds). Taste and adjust seasonings if needed.
9. 9Transfer immediately to a serving bowl while hot. Serve straight from the wok for best texture and temperature.