Stir-Fried Chicken with Mushrooms and Bok Choy

Recipe Type: 
Number of Servings: 
5
Preparation time: 
120mins
Energy: 
471 kcal
Protein: 
30 g
Calcium: 
184 mg
Vitamin D: 
3.84 IU
% Ca recommended daily intake: 
18.40%
  • 450 g chicken sliced
  • 3 Tbsp fish sauce
  • 2 tsp grated fresh ginger
  • 2 Tbsp sesame oil
  • 1/4 tsp crushed red pepper
  • 2 garlic cloves, minced
  • 225 g soba noodles (buckwheat noodles)
  • 1.8 kg chopped bok choy (Chinese cabbage)
  • 60 mL cold water
  • 2 tsp cornstarch
  • 900 g thinly sliced shiitake mushrooms  
  • 20 g chopped cilantro
  1. Combine chicken, fish sauce, 1 tablespoon sesame oil, and next 3 ingredients (through garlic) in a large zip-top plastic bag; seal and marinate in refrigerator 2 hours. Remove chicken from bag; reserve marinade.
  2. Cook noodles, set aside.
  3. Remove center stalks from bok choy and coarsely chop. Repeat procedure with bok choy leaves and set aside separately.
  4. Combine water and cornstarch; mix well and set aside.
  5. Heat remaining 1 tablespoon oil in a wok or large nonstick skillet over medium-high heat.
  6. Add chicken; stir-fry 2 minutes.
  7. Transfer to bowl; set aside.
  8. Add reserved marinade, bok choy stalks, and mushrooms; stir-fry 3 minutes.
  9. Add bok choy leaves, chicken, and cornstarch mixture; stir-fry 2 minutes or until sauce thickens.
  10. Serve chicken mixture over noodles. Top with cilantro.
Key Nutrients: