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Poultry

Noodles with Spicy Chicken and Bok Choy

Toss the takeout menu and whip up this quick, spicy dish instead. Bonus: Any leftovers make a great noodle salad for lunch the next day.

Serves 4
512 calories per serving

Ingredients

> 12 oz Asian-style egg or lo mein noodles
> 3 heads baby bok choy
> 1 lb boneless, skinless chicken thighs
> 1 tbsp sambal oelek
> 2 tbsp sesame oil
> 1 bunch green onions
> 1/2 (7 oz) pkg bean sprouts
> 2 tsp reduced-sodium soy sauce

Steps

1
Cook the noodles according to package directions. Thinly slice the bok choy and add to the pot 1 min. before noodles are finished cooking.
2
Meanwhile, chop the chicken into bite-size pieces and add to a medium bowl, along with the sambal and sesame oil. Toss until well coated.
3
In a 12-inch nonstick skillet, cook the chicken on medium-high 8 min., until chicken is cooked through, stirring often. Thinly slice the green onions and add to the skillet with chicken, along with the bean sprouts and soy sauce. Remove from heat.
4
Drain the noodles and bok choy. Divide among 4 bowls. Top with chicken mixture.

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