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Serves 4
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1 pound boneless, skinless chicken easts, chopped into bite-sized pieces
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4 tablespoons peanut oil, divided
1 tablespoon fresh ginger, minced
1 teaspoon fresh garlic, minced
¼ teaspoon crushed red pepper flakes
1 ¼ cup chicken oth, divided
2 tablespoons cornstarch 1 tablespoon soy sauce
½ white onion, thinly sliced
1 head bok choy, chopped
8 ounces Portobello mushrooms, sliced
8 ounces thin noodles of your choice (rice noodles, angel hair pasta, shiratake are all good choices)
1-2 tablespoons sesame oil 1 tablespoon sesame seeds
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Prepare the noodles according to package directions, drain, and set aside.
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Heat 2 tablespoons peanut oil in a large skillet over medium-high heat. Add the chicken and let it own on both sides. Lower the heat and cook the chicken all the way through. Remove from the pan.
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Add remaining 2 tablespoons of oil, and let it heat. Add the ginger, garlic, and red pepper flakes and sauté until aromatic, about 30 seconds. Add the onion and bok choy and sauté, coating it with oil so it's glossy, and then add the mushrooms.
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Pour in ½ cup chicken stock. Whisk 2 tablespoons of cornstarch into another ½ cup of chicken stock (there should still be about ¼ cup left), and add it to the pan, along with the soy sauce. Turn up the heat slightly and ing it to a boil. Reduce heat, let it simmer to thicken. Taste and adjust seasoning as necessary.
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Place the cabbage sliced in a sauté pan over medium heat. Add the remaining chicken stock and let the cabbage cook down until soft, adding more stock if necessary. Turn up the heat and move the cabbage to the side of the pan. Add 1-2 tablespoons of sesame oil, depending on your tastes, and add the noodles to the middle of the pan, stir-frying the noodles and cabbage together.
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Plate the dish by putting the chicken in the middle, spicy bok choy mix on one side, and sesame cabbage and noodles on the other side. Sprinkle dish with sesame seeds.
