Chicken Mee Goreng
with Baby Bok Choy
Cooking time
15 minutes
Servings
2/4
Calories
770 /serving
Indonesia’s mee goreng is about as close as you can get to instant satisfaction. It’s bouncy with fresh Shanghai noodles, and laden with saucy chicken, bok choy and tons of aromatics. Garnishing it with toasted peanuts is the final move.
We will send you:
- 285g Canadian-raised chicken fillets (air chilled)
- 340g Baby bok choy
- 15ml Minced garlic
- 15ml Ginger paste
- 45ml Sweet soy sauce
- 60ml Ponzu lime sauce
- 225g Fresh Shanghai noodles
- 25g Chopped peanuts
Contains: Peanuts • Soy • Sulphites • Wheat
You will need:
Large pan
Medium pot
Oil
Salt & pepper (S&P)
Strainer
Total Fat
21 g
Saturated Fat
3 g
Sodium
1630 mg
Total Carb
95 g
Sugars
24 g
Protein
50 g
Fibre
3 g
Preparation
Boil the noodles
- Bring a medium pot of salted water to a boil.
- Add the noodles; stir gently to separate.
- Boil, 5 to 7 min., until al dente.
- Drain and toss with a drizzle of oil to prevent sticking.
Toast the peanuts & cook the chicken
- Meanwhile, pat the chicken dry; season with S&P.
- In a large pan, heat a drizzle of oil on medium.
- Add the peanuts and toast, stirring often, 1 to 2 min., until lightly browned and fragrant. Transfer to a bowl.
- In the same pan, heat a drizzle of oil on medium-high.
- Add the chicken* and cook, partially covered, 2 to 3 min. per side, until cooked through.
- Transfer to a plate and reserve the pan.
Sauté the bok choy & make the sauce
- Remove the root ends of the bok choy; roughly chop.
- In the reserved pan, heat a drizzle of oil on medium-high.
- Add the bok choy, ginger and garlic. Sauté, 2 to 3 min., until beginning to soften.
- Add the soy sauce and ponzu.
- Cook, stirring often, 1 to 2 min., until beginning to thicken.
Combine the noodles
- To the pan, add the noodles and cook, stirring often, 1 to 2 min., until combined and warmed through.
Plate your dish
- Divide the noodles between your bowls.
- Top with the chicken.
- Garnish with the peanuts. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
