Goodfood & Chef: Night Market Chicken Stir-Fry
with Fresh Udon Noodles & Basil Leaves
Cooking time
25 minutes
Servings
2/4
Calories
760 /serving
Welcome to Goodfood & Chef! An opportunity for you to explore recipes with top Canadian talent, like TikTok sensation Tiffy Chen, whose Taiwanese background inspires her easy-to-make recipes. She nods to Asian night markets with this sweet and saucy noodle stir-fry punctuated with fresh basil.
We will send you:
- 4 Canadian-raised chicken thighs (air chilled)
- 20g Ginger
- 14g Basil
- 340g Baby bok choy
- 3 Garlic cloves
- 45ml Soy sauce (low sodium)
- 30ml Sweet soy sauce
- 225g Fresh udon noodles
- 15ml Toasted sesame oil
- 10g Brown sugar
Contains: Sesame • Soy • Sulphites • Wheat
You will need:
Large pan
Medium pot
Oil
Strainer
Salt
Peeler
Whisk
Total Fat
21 g
Saturated Fat
4 g
Sodium
1800 mg
Total Carb
94 g
Sugars
21 g
Protein
52 g
Fibre
5 g
Preparation
Mise en place
- Bring a medium pot of salted water to a boil.
- Remove the root ends of the bok choy; thinly slice crosswise.
- Mince the garlic.
- Peel and thinly slice the ginger.
- Pick the basil leaves off the stems; finely chop the leaves.
- Pat the chicken dry; cut into bite-size pieces.
Boil the noodles
- Add the noodles to the pot of boiling water; stir gently to separate.
- Boil, 6 to 8 min., until al dente.
- Drain and toss with a drizzle of oil to prevent sticking.
Cook the chicken
- Meanwhile, in a large pan, heat a drizzle of oil on medium-high.
- Add the chicken* and cook, stirring occasionally, 4 to 6 min., until cooked through.
Make the sauce
- Meanwhile, in a small bowl, whisk the soy sauce, sweet soy sauce, sesame oil and brown sugar.
Cook the vegetables
- To the pan, add the garlic, ginger and bok choy.
- Cook, stirring often, 2 to 3 min., until fragrant and the bok choy begins to soften.
Make the stir-fry & serve
- To the pan, add the noodles and sauce.
- Cook, stirring often, 2 to 3 min., until heated and combined.
- Add the basil; stir well.
- Divide the stir-fry between your bowls. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
