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

Name: Spicy Stir-Fried Chicken and Bok Choy with Crispy Noodle Cake | Recipes | Lee Kum Kee Home Canada
Ingredients: about 600 g boneless, skinless chicken breasts, trimmed of excess fat, tenderloins removed and halved lengthwise, breasts cut crosswise into 1.3 cm strips; 340 g 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 450 g large head bok choy, stalks and greens separated, stalks cut crosswise into 0.5 cm slices and greens cut into 1.3 cm 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 600 g boneless, skinless chicken breasts, trimmed of excess fat, tenderloins removed and halved lengthwise, breasts cut crosswise into 1.3 cm strips
340 g 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 450 g large head bok choy, stalks and greens separated, stalks cut crosswise into 0.5 cm slices and greens cut into 1.3 cm 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