- 2
Ingredients
- 1 tsp (5 mL) vegetable oil
- 225 g boneless skinless chicken breasts
- 2 tsp (10 mL) hoisin sauce
- 85 g rice stick noodles, (1/4-inch/5 mm wide)
- 4 thin slices fresh ginger
- 1 cloves garlic, thinly sliced
- 1 whole stems fresh cilantro, with roots
- 1/8 tsp (0.5 mL) five-spice powder
- 1/2 pkg (900 mL) sodium-reduced chicken broth
- 1 1/2 tsp (7 mL) sodium-reduced soy sauce
- 3 heads baby Shanghai bok choy, trimmed (root ends attached) and halved
- 1 green onions, thinly sliced
- 1 tbsp (15 mL) chopped fresh cilantro
- 1/2 tsp (2 mL) sesame oil
Preparation
Step 1
In large nonstick skillet, heat half of the vegetable oil over medium-high heat; cook chicken, turning once, until browned all over, about 8 minutes.
Transfer chicken to parchment paper– lined baking sheet; brush with hoisin sauce. Roast in 400°F (200°C) oven until no longer pink inside, 12 to 15 minutes. Let cool enough to handle; thinly slice and set aside.
Cook noodles according to package instructions; drain and set aside.
Meanwhile, in large saucepan, heat remaining vegetable oil over medium heat; cook ginger, garlic, cilantro stems and five-spice powder, stirring, for 1 minute.
Add broth, soy sauce and 2 cups water; bring to boil. Reduce heat and simmer for 5 minutes. Using slotted spoon, discard ginger, garlic and cilantro stems. Stir in bok choy; simmer until softened, 2 to 4 minutes.
To serve, divide noodles, bok choy, broth mixture and chicken among 4 bowls. Sprinkle with green onions and chopped cilantro; drizzle with sesame oil.
Nutritional Information per serving: about
cal 357 pro 32g total fat 6g sat. fat 1g
carb 42g dietary fibre 3g