Preparation
Total Time
Serves
- 2Maple Leaf Prime RWA Chicken Breast, cubed
- 400gr Ramen Noodles, cooked, drained and kept warm
- 454gr baby bok choy, blanched and quartered
- 1cup snow peas
- 2cups napa cabbage, shredded
- 227gr mushrooms, sliced
- 1cup carrot, shredded
- 1medium onion, sliced
- 2cloves garlic, minced
- 2tbsp vegetable oil
Sauce: - 2tbsp cold water
- 2tbsp cornstarch
- ½cup chicken broth
- 1tbsp sesame oil
- ¼cup soya sauce
- ¼cup honey
- 1tsp crushed chili pepper or sriracha – optional
- Mix cold water and cornstarch in a small bowl until well combined. Add chicken broth, sesame oil, soya sauce, honey and chili if using. Whisk well to combine and set aside.
- Heat oil in a large nonstick skillet or wok over medium high heat. Cook chicken for 4 to 5 minutes until golden brown.
- Add onion and mushrooms and cook stirring frequently for about 3 to 4 minutes or until vegetable are softened and fragrant. Add garlic and cook 1 minute more.
- Add bok choy and snow peas and pour sauce over top. Stir well to coat and allow to simmer for about 2 minutes.
- Add cabbage and carrots and stir to incorporate. Simmer on low to wilt cabbage, about 5 minutes stirring often.
- Season with salt and pepper to taste. If you like a saucier stir fry add a little more chicken broth. Serve over ramen noodles and garnish with crunch chow mien or chopped peanuts.
Make it your own with the best the season has to offer! Try using broccoli, peppers or green spring onion or even top with a fried egg sprinkled with toasted sesame seeds! Need to save time? Try using Maple Leaf Prepped and Ready Shredded Chicken
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