I made up this recipe with some random stuff I had around the house. The result was so good that we ate too much and didn’t have enough leftovers for lunch the next day.
You can pretty much always make a great stir fry with a combination of some meat, a chili garlic/soy sauce, and some form of noodles or rice. Beyond those three things, you can pretty much put any kind of veggies you want in it.
I use an equal part chili garlic sauce because we like it spicy, but you could always cut back on it if you want a milder dish.
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servings
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Ingredients
- 6 oz rice noodles
- 1 lb chicken breast (i used one giant chicken breast)
- 1/4 tsp black pepper
- 1/2 tsp salt
- 1/3 cup chili garlic sauce
- 2/3 cup soy sauce
- 1/4 cup oyster sauce
- 3 bunches bok choy leaves torn
- 1 bunch fresh basil
Ingredients
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Instructions
- Set the rice noodles to soak in a pot of cold water set on the stove for ten minutes.
- While the rice noodles soak, thinly slice and dice the chicken breast. Place chicken breast in a bowl, and pour 1/3 of soy sauce over it, stirring to make sure all chicken pieces are coated. Season chicken with salt and pepper.
- Once rice noodles have soaked for ten minutes, turn on the heat, and bring the water to a rolling boil. Boil for about ten minutes.
- Heat olive oil in a large wok or skillet. Cook chicken until golden brown and cooked through, about 5-7 minutes.
- While chicken is cooking, whisk together the chili garlic sauce, oyster sauce, and remaining soy sauce. Add to pan with chicken and reduce heat to low.
- By this time, the rice noodles should have soaked for at least ten minutes. While the chicken simmers on low, bring the rice noodles to a boil and cook at a rolling boil for 10 minutes.
- Drain rice noodles, add to pan with chicken and sauce and stir to combine.
- Move the wok from the heat and stir in bok choy and basil. Keep stirring it until the bok choy wilts into the dish.