Make this take-out classic at home! This homemade version has bold flavours and a hint of spice that will keep you coming back for more.
|1||(12 oz/350 g) Package chow mein noodles|
|2 tbsp||(30 mL) Vegetable oil, divided|
|2||Maple Leaf Prime Naturally® Boneless Skinless Chicken Breasts, cut into bite-size pieces|
|1 cup||(250 mL) Sugar snap peas|
|1||Red pepper, sliced|
|1 lb||(454 g) Baby bok choy|
|2||Cloves garlic, minced|
|16||Medium shrimp, peeled and deveined (tails intact)|
|¼ cup||(60 mL) Hoisin sauce|
|1 tbsp||(15 mL) Chili garlic sauce|
|Salt and pepper|
|Fresh cilantro or parsley, to taste|
COOK noodles according to package instructions. Drain and set aside.
HEAT 1 tbsp (15 mL) oil in a large skillet or wok over high heat. Add chicken, season with salt and pepper. Stir fry until golden brown, about 8-10 minutes and internal temperature reaches 165°F (74°C). Remove from the pan and set aside.
HEAT remaining oil in same pan. Add peas, pepper, bok choy, garlic and shrimp. Stir fry 4-5 minutes until shrimp have turned bright pink.
ADD chicken, hoisin and chili garlic sauce. Add in noodles and toss to coat. Serve hot garnished with cilantro.
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