Spicy Chicken With Noodles, Oyster Sauce And Bok Choy Cabbage

Meat Poultry & Fish
Written By ANNA Test Kitchen

Recipe & Food Styling Marisa Curatolo, Photography Cory Aronec

Bring a spicy Asian flavour to your dinner table. And make sure to save some for next days lunch leftovers.

Ingredients

1 (4-ounce) package dry wheat or egg noodles

2 tablespoons canola oil

4 garlic cloves, sliced

2 cups shredded bok choy cabbage

1 teaspoon garlic chili sauce

1 tablespoon oyster sauce

½ cup good quality chicken stock

1 tablespoon cornstarch dissolved in 1 tablespoon water

½ cup fresh Thai basil leaves

Spicy Chicken

2 (5-ounce) boneless skinless chicken breast, thinly sliced

2 tablespoons garlic chili Sauce

2 tablespoons soy sauce

2 tablespoons oyster sauce

1 tablespoon cornstarch

Preparation

For noodles, bring medium saucepan of water to boil. Add noodles and cook 3 to 5 minutes. Drain and rinse under cold water. Toss with 1 tablespoon oil; set aside.

For chicken, in medium bowl, combine sauces and cornstarch. Add chicken and toss to coat. Cover and chill for 1 hour or up to 1 day.

Heat remaining oil in work over high heat; add chicken and cook 3 to 4 minutes, or until slightly pink. Add garlic and cabbage and cook 3 to 5 minutes, or until cabbage is wilted. Stir in sauces, chicken stock, and cornstarch mixture, then add noodles. Cook 2 minutes or until noodles are heated through. Add basil; toss to coat. Serves 4 to 6.

ANNA Test Kitchen

Although the magazine was launched in Mari Loewen’s Canadian home kitchen where it remained for 10 years, as the brand grew many incredibly talented folks were involved in the success of ANNA Magazine. To name a few, Creative Director, Segun Olude; Art Director, Shannon Dewy; Prop Stylist, Kari Wardrop, Recipe Developer & Food Stylist, Marisa Curatolo; Copywriters Tara Kaprowy and Erin Lancione, and many friends, sponsors and advertisers. As the brand transitioned into the digital world, many more were involved. Thank you to all of them.

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