Chicken in Oyster Sauce with Bok Choy
Cooking time: 10 minutes
Serves: 2
Degree of difficulty: easy
- 250g chicken thigh fillets, sliced 2cm thick
- 1 pkt Changs Gluten Free Noodles 200g
- 2 tablespoons vegetable oil
- 1 onion, cut into 8 wedges
- 1 bunch bok choy, trimmed & cut into 5cm length
- 2 slices of ginger
- 1 teaspoons salt
- 2 tablespoons Changs Oyster Sauce
- 1 teaspoon sugar
Heat 1 tablespoon oil in a wok or large frying pan over heat. Add half the chicken and stir fry for 2 minutes until brown, remove and set aside. Repeat for the remaining meat.
Add 1 tablespoon oil and ginger and heat for 30 seconds, add onion and stir fry for a minute. Add bok choy and salt, stir fry for 2-3 minutes. Add back the meat to he pan and stir through oyster sauce.
Loosen the noodle from packet and add to the pan, stir fry for 2 minutes and serve.
