Chicken Noodle Stir Fry
6 boneless , skinless chicken thighs, cubed
1 tbsp. Soya sauce
1 tbsp. Sesame oil( I used Mazola)
¼ tsp pepper
2 cloves garlic minced
1 lb. Baby Bok Choy
2 tbsp. Veggie oil
1 sweet red pepper thinly sliced
1 tsp. Minced fresh ginger
2 pkg. dried ramen noodles( ditch the soup seasoning)
¼ cup hoisin sauce
1 green onion
Toss chicken, soya sauce, oil, pepper, and half garlic mixture: marinate 10 minutes. Cut up Bok Choy..set aside( I soak mine in water until ready).
In wok or skillet heat 1 tbsp. Oil over high heat, stir fry chicken until juices run clear, when pierced about 3 minutes.
Add Bok Choy, red pepper, ginger and rest of garlic. Stir fry for about 2 minutes. Transfer to plate. Add 1 ½ cups water and remaining oil to wok. Bring to a boil. Discard spice packets from soup, and add noodles to wok, cover and steam until softened and loose. I actually put my noodles in a separate pot of water while the chicken was frying just to get them soft and broken apart, then added them( drained) to the chicken, veggie mixture in the Wok, ...since I prefer my noodles soft.
Add hoisin sauce and green onion, toss until hot and combined.