Equipment
Ingredients
Main
- 5 ml vegetable oil
- 5 ml sesame oil
- 115 g onion, chopped
- 1 garlic, minced
- 115 g chicken breast, cut into bite-size pieces
- 15 g ginger, coarsely grated
- 2 bok choy, cut into small pieces
- 225 g fresh angel-hair pasta
- 60 ml chicken stock
- 30 ml dry sherry
- 15 ml soy sauce
- 20 ml hoisin sauce
- 2 scallion, sliced
- salt
Nutrition (per serving)
Method
Fill a large pot with water, cover, and bring to a boil for the pasta.
Heat vegetable oil and sesame oil in a nonstick skillet over high heat until shimmering.
Add the chopped onion to the skillet and sauté until softened.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the chicken pieces to the skillet and cook until browned and they reach an internal temperature of 74°C/165°F.
Mix in the grated ginger and cook for 1 minute.
Add the chopped bok choy to the skillet and stir-fry until it begins to wilt.
Submerge the angel-hair pasta in the boiling water and cook according to the package instructions.
Pour the chicken stock, dry sherry, soy sauce, and hoisin sauce into the skillet with the chicken. Reduce heat and simmer.
Drain the pasta, add it to the skillet, and toss to coat with the sauce. Season with salt and garnish with sliced scallions.
Chef's Notes
- For authentic flavor, use fresh ginger and garlic. Pre-minced garlic can lack potency.
- Don't overcrowd the wok or skillet. Cook ingredients in batches if necessary to ensure proper searing and prevent steaming.
- Angel hair pasta cooks very quickly; have your sauce and other ingredients ready before boiling the pasta to avoid overcooking.
- Taste and adjust the sauce before adding the pasta. You might want a little more soy sauce for saltiness or hoisin for sweetness.
- For a richer flavor, consider marinating the chicken briefly in a little soy sauce and cornstarch before cooking.
Storage
Refrigerator: 72 hours — Store in an airtight container.
Freezer: 1 month — Noodle texture may degrade upon thawing.
Reheating: Reheat in a skillet over medium heat with a tablespoon of water to loosen the sauce.
