STIR FRIED CHICKEN WITH BOK CHOY AND CRISPY NOODLE CAKE

WHY THIS RECIPE WORKS Chicken, bok choy, and red bell pepper make a colorful stir-fry. A quick soak in a simple marinade brightened up our chicken, and a savory stir-fry sauce with soy sauce and oyster sauce tied everything together. A pan-fried noodle cake—crispy and crunchy on the outside and tender and chewy inside—offered a fun change of pace from the usual white rice. We had the most success with fresh Chinese egg noodles, which made for a cohesive cake. A nonstick skillet was crucial, as it kept the cake from sticking and falling apart and allowed us to use less oil so the cake wasn’t greasy. Fresh Chinese noodles are often found in the produce section of larger supermarkets.

Serves 4

Total time: 1 hour 15 minutes

 

INGREDIENTS

SAUCE

  • ¼ cup chicken broth
  • 2 tablespoons soy sauce
  • 1 tablespoon dry sherry
  • 1 tablespoon oyster sauce
  • 1 teaspoon sugar
  • 1 teaspoon cornstarch
  • ¼ teaspoon red pepper flakes

 

NOODLE CAKE

  • 1 (9-ounce) package fresh Chinese noodles
  • 1 teaspoon salt
  • 2 scallions, sliced thin
  • ¼ cup vegetable oil

 

CHICKEN STIR-FRY

  • 1 pound boneless, skinless chicken breasts, trimmed and sliced thin
  • 1 tablespoon soy sauce
  • 1 tablespoon dry sherry
  • 2 tablespoons toasted sesame oil
  • 1 tablespoon cornstarch
  • 1 tablespoon all-purpose flour
  • 2 tablespoons plus 2 teaspoons vegetable oil
  • 1 tablespoon grated fresh ginger
  • 1 garlic clove, minced
  • 1 pound bok choy, stalks sliced ¼ inch thick on bias, greens sliced ½ inch thick 1 small red bell pepper, stemmed, seeded, and cut into ¼-inch-wide strips

 

INSTRUCTIONS

SAUCE

  • Whisk ¼ cup chicken broth, 2 tablespoons soy sauce, 1 tablespoon dry sherry, 1 tablespoon oyster sauce, 1 teaspoon sugar, 1 teaspoon cornstarch, and ¼ teaspoon red pepper flakes together in a small bowl; set aside.

 

NOODLE CAKE

  • Bring 6 quarts water to boil in a large pot.
  • Add 1 (9-ounce) package fresh Chinese noodles and 1 teaspoon salt.
  • Cook, stirring often, until almost tender, 2 to 3 minutes.
  • Drain noodles, then toss with 2 sliced scallions.
  • Heat 2 tablespoons oil in a 12-inch nonstick skillet over medium heat until shimmering.
  • Spread noodles evenly across the bottom of the skillet and press with a spatula to flatten.
  • Cook until the bottom of the cake is crispy and golden brown, 5 to 8 minutes.
  • Slide the noodle cake onto a large plate.
  • Add the remaining 2 tablespoons oil to the skillet and swirl to coat.
  • Invert the noodle cake onto a second plate and slide, browned side up, back into the skillet.
  • Cook until golden brown on the second side, 5 to 8 minutes.
  • Slide the noodle cake onto a cutting board and let sit for at least 5 minutes before slicing into wedges.
  • (Noodle cake can be transferred to a wire rack set in a rimmed baking sheet and kept warm in a 200 degree oven for up to 20 minutes.)
  • Wipe the skillet clean with paper towels.

 

CHICKEN STIR-FRY

  • Toss 1 pound boneless, skinless chicken breasts, trimmed and sliced thin, with 1 tablespoon soy sauce and 1 tablespoon dry sherry in a large bowl and let sit for at least 10 minutes or up to 1 hour.
  • Whisk 2 tablespoons toasted sesame oil, 1 tablespoon cornstarch, and 1 tablespoon all-purpose flour together in a large bowl.
  • Combine 1 teaspoon vegetable oil, 1 tablespoon grated fresh ginger, and 1 minced garlic clove in a small bowl; set aside.
  • Transfer the chicken to the cornstarch mixture.
  • Heat 2 teaspoons vegetable oil in the now-empty skillet over high heat until just smoking.
  • Add half of the chicken, breaking up any clumps, and cook without stirring until the meat is browned around the edges, about 1 minute.
  • Stir the chicken and continue to cook until cooked through, about 1 minute longer.
  • Transfer the chicken to a clean, dry large bowl and cover with aluminum foil.
  • Repeat with 2 teaspoons vegetable oil and the remaining chicken.
  • Heat the remaining 1 tablespoon vegetable oil in the again-empty skillet over high heat until just smoking.
  • Add 1 pound bok choy, stalks sliced ¼ inch thick on bias, and 1 small red bell pepper, stemmed, seeded, and cut into ¼-inch-wide strips, and cook until lightly browned, 2 to 3 minutes.
  • Push the vegetables to the sides of the skillet.
  • Add the ginger mixture to the center and cook, mashing the mixture into the skillet, until fragrant, about 30 seconds.
  • Stir the mixture into the vegetables.
  • Add the bok choy greens and cook until beginning to wilt, about 30 seconds.
  • Add the chicken with any accumulated juices.
  • Whisk the sauce to recombine, then add to the skillet and cook, tossing constantly, until the sauce is thickened, about 30 seconds.
  • Transfer to a serving platter and serve with the noodle cake.