Chicken Mee Goreng with Baby Bok Choy

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Step 1

Bring a medium pot of salted water to a boil. Once boiling, add the noodles and stir gently to separate them. Cook for 2 to 3 minutes, until just tender. Drain the noodles and toss them with a drizzle of oil to prevent sticking. Set aside.

Step 2

Season the chicken breasts with salt and pepper. In a medium pan, heat a drizzle of oil over medium-high heat. Add the peanuts and toast them, stirring frequently, for 2 to 3 minutes, or until golden. Transfer the toasted peanuts to a bowl. In the same pan, add another drizzle of oil if needed, then add the chicken breasts and cook for 4 to 6 minutes per side, or until browned and fully cooked through.

Step 3

Halve the bok choy lengthwise (or chop into smaller pieces if the stalks are large). In the same pan used for the chicken, heat a drizzle of oil over medium heat. Add the bok choy, starting with the white bottoms, and sauté for 2 to 3 minutes until they begin to soften. Add the soy sauce and hoisin sauce to the pan and continue cooking, stirring often, for 1 to 2 minutes until the sauce begins to thicken.

Step 4

Add the cooked noodles to the pan with the bok choy and sauce. Stir everything together and cook for 1 to 2 minutes, until fully combined and warmed through.

Step 5

Divide the noodles evenly between your serving bowls. Top each bowl with the cooked chicken breasts and sprinkle the toasted peanuts over the top. Serve and enjoy!