Chicken with Bok Choy and Red Peppers and Crispy Noodle Cake

Here’s another recipe adapted from the Chicken Bible. It’s somewhat spicy due to the abundance of freshly grated ginger as well as just a 1/4 teaspoon Vietnamese chili sauce.* The original recipe called for 1/4 teaspoon of red pepper flakes so use those if you can’t find a chili sauce that works for your family. I also cut back slightly on the amount of freshly grated ginger – the original recipe called for 1 tablespoon but I used only about 1 teaspoon and it was sufficient for my tastes. This is a recipe that may sound difficult and complex but if you follow the steps, it’s really quite easy to make and oh so worth the effort – just as good as any dish in your favorite Chinese restaurant.

First, cut up everything:

1 pound bok choy (I used three medium sized baby), cut off the stems and cut into bitesize pieces and then separately chop the greens and put them in a separate bowl

2 small sweet red peppers, cut in thin slices

1 pound boneless skinless chicken breasts, sliced as thinly as possible (if the breasts are partially frozen, they will slice much easier although the hand holding the meat will get quite chilly!)

1 garlic clove minced

about 1″ of fresh ginger peeled and grated to produce roughly 1-2 teaspoons

2-3 scallions, slice at an angle, add the white parts to the bok choy stems and peppers and set the greens aside in a medium bowl

Next, mix together in a medium bowl:

1 tablespoon soy sauce substitute

2 teaspoons rice vinegar

1 teaspoon date syrup

1 teaspoon fish sauce

1 tablespoon sesame oil

1 teaspoon cornstarch (or arrowroot)

Whisk together and add the sliced chicken. Mix to ensure all the chicken is coated with the marinade. Refrigerate until needed.

Third, put on a pot of water to boil:

6 quarts water in a large pot

When the water comes to a bowl, add:

1 teaspoon sea salt

9 ounces of noodles (I used brown rice pad Thai noodles)

Cook for only 3 minutes until el dente (or the amount of time on the package of your noodles). Drain and add to the bowl with the green scallion slices. Mix to combine. In a 12″ non-stick skillet, heat over medium high heat:

2 tablespoons olive oil

Add the noodle/scallion mixture and spread out in the pan. Use a strong spatula (or I used a bacon flattener) to flatten the noodle mixture in the pan (see photo below). Cook 5-7 minutes until browned and then using a large spatula, flip and brown again on the second side 5-7 minutes. Remove to an oven proof plate and stick in a 200 degree oven to keep warm.

Now, in a small bowl mix together:

2 tablespoons olive oil

the minced garlic

the grated ginger

In another small bowl make the sauce by combining:

1/3 cup chicken or vegetable stock

2 tablespoons soy sauce substitute

1 tablespoon rice vinegar

1/2 tablespoon date syrup

1/4 teaspoon chili sauce or red pepper flakes (or hot sauce!)

1 teaspoon cornstarch (or arrowroot)

Stir to combine. Set aside until needed. Pour into the empty skillet and heat:

2 teaspoons olive oil

Add:

sliced chicken (and marinade)

Cook over medium high heat, stirring constantly and turning frequently until the meat is cooked, about 2 minutes. Remove to a dish and set aside. Into the same skillet heat over medium heat:

the olive oil mixture with the garlic and ginger

When hot, add:

the bok choy stems

red pepper slices

scallion whites

Cook over medium high heat stirring frequently until they just begin to soften, about 3 minutes. Add:

the bok choy greens

Cook just until the greens begin to wilt, add the cooked chicken along with any juice in the dish. Whisk the sauce mixture to be sure it’s still combined and pour over the chicken in the skillet. Stir continuously until the sauce thickens about 30 seconds and the chicken is reheated. Remove the noodle cake from the oven and cut into wedges. Serves 2.

*I had a lot of difficulty finding a chili sauce that didn’t contain either sugar or soy. I finally located one (at the 4th store I checked!) – Tuong Ot Toi Viet-Nam Chili Garlic Sauce. It’s VERY hot so the amount used should be to the level of your taste buds. I don’t mind spicy but super hot is not to my liking therefore the recipe calls for just 1/4 teaspoon.

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