Spicy Stir-Fried Chicken and Bok Choy with Crispy Noodle Cake | Recipes | Lee Kum Kee Home USA

Name: Spicy Stir-Fried Chicken and Bok Choy with Crispy Noodle Cake | Recipes | Lee Kum Kee Home USA
Ingredients: about 1 1/4 lb. boneless, skinless chicken breasts, trimmed of excess fat, tenderloins removed and halved lengthwise, breasts cut crosswise into 1/2-inch strips; 12 oz. fresh Chinese egg noodles (about the thickness of spaghetti); Thin-sliced scallions, white and light green parts sliced thin, dark green parts sliced thin on the bias for garnish; 4 Tbsp. vegetable oil; about 1 lb. large head bok choy, stalks and greens separated, stalks cut crosswise into 1/4-inch slices and greens cut into 1/2-inch strips; 1 Tbsp. Lee Kum Kee Soy Sauce; 1 Tbsp. dry sherry; 2 1/2 Tbsp. Lee Kum Kee Soy Sauce; 1 /4 cup Lee Kum Kee Hoisin Sauce; 1 Tbsp. Lee Kum Kee Chili Garlic Sauce; 1 Tbsp. minced fresh garlic; 1 tsp. table salt

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Ingredients

about 1 1/4 lb. boneless, skinless chicken breasts, trimmed of excess fat, tenderloins removed and halved lengthwise, breasts cut crosswise into 1/2-inch strips
12 oz. fresh Chinese egg noodles (about the thickness of spaghetti)
Thin-sliced scallions, white and light green parts sliced thin, dark green parts sliced thin on the bias for garnish
4 Tbsp. vegetable oil
about 1 lb. large head bok choy, stalks and greens separated, stalks cut crosswise into 1/4-inch slices and greens cut into 1/2-inch strips
1 Tbsp. Lee Kum Kee Soy Sauce
1 Tbsp. dry sherry
2 1/2 Tbsp. Lee Kum Kee Soy Sauce
1 /4 cup Lee Kum Kee Hoisin Sauce
1 Tbsp. Lee Kum Kee Chili Garlic Sauce
1 Tbsp. minced fresh garlic
1 tsp. table salt