Chicken Rice Noodles with Shiitake, Baby Bok Choy & Thai Basil

Approximately 450–520 calories, 35–45 g protein, depending on the amount of chicken, noodles, oil, and honey used. For a lighter version, keep the rice noodles to about 2 oz dry per person and increase the bok choy and mushrooms. For more heat, add extra chili garlic sauce at the table rather than extra chili oil. Fresh Thai basil should be added off the heat so it stays fragrant.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Prepare the chicken. Slice the chicken thinly across the grain. Toss with 1 tsp soy sauce, 1 tsp cornstarch, and black pepper. Set aside while preparing the vegetables.

Step 2

Prepare the mushrooms and bok choy. Remove the tough shiitake stems and slice the caps. Halve the baby bok choy lengthwise. Slice the scallions, keeping the white/light-green parts separate from the dark-green to

Step 3

Make the sauce. Mix soy sauce, rice vinegar, Chinkiang vinegar, chili garlic sauce, sesame oil, lime juice, water, and optional honey.

Step 4

Cook the rice noodles. Prepare according to package directions, but stop when they are just slightly underdone. Drain and set aside.

Step 5

Brown the mushrooms. Heat a large skillet or wok over medium-high heat with about 1 tsp oil. Add the shiitake mushrooms in a single layer and cook for 2–3 minutes without moving them much. Stir and cook another 1–2 minutes until browned. Remove from the pan.

Step 6

Cook the bok choy. Place the bok choy cut-side down in the same pan. Cook for about 2 minutes until lightly browned, then turn and cook another minute. Remove and set aside.

Step 7

Cook the chicken. Add the chicken in a single layer. Let it brown for 1–2 minutes before stirring. Cook until almost done, about 4–5 minutes total depending on thickness.

Step 8

Add aromatics. Add the scallion whites, garlic, and ginger. Stir for about 30 seconds until fragrant.

Step 9

Add the sauce. Pour in the prepared sauce and let it simmer for about 30–60 seconds.

Step 10

Combine everything. Return the mushrooms and bok choy to the pan. Add the drained rice noodles and toss everything together for 1–2 minutes until the chicken is fully cooked and the noodles are coated.

Step 11

Finish. Turn off the heat. Add Thai basil, cilantro, scallion greens, and an extra squeeze of lime. Toss once more and serve immediately.