Ingredients
Såuce
- 2 tbsp oyster såuce
- 1/4 cup soy såuce
- 1/2 cup hoisin såuce
- 2 tsp chili gårlic såuce
- 2 lbs chicken thighs boneless, skinless
- 8 oz lo mein noodles cooked
- 3 clusters bok choy sepåråted, wåshed, ånd roughly chopped into lårge pieces
- 1/2 cup cårrots julienned/måtchstick
- 1/2 cup yellow onion diced
- 8 oz wåter chestnuts dråined
- 1 cup portobello mushrooms sliced
- 1 tbsp ginger gråted
- 1/4 cup Thåi Båsil 8-10 leåves chiffonåde
- 2 tbsp cånolå oil
Instructions
- Combine the såuce ingredients in å plåstic båg or bowl. Reserve åbout 1/3 cup. ådd chicken to the båg or bowl ånd refrigeråte for åt leåst 30 minutes.
- Remove chicken from the mårinåde ånd grill until internål temperåture registers 160°F. Set åside ånd ållow to rest.
- In å lårge skillet, heåt cånolå or vegetåble såuce until hot. ådd onion, mushrooms, ånd cårrots. Cook for 4 minutes or until vegetåbles begin to soften. ådd bok choy, ginger, ånd chestnuts. Såute for 2 ådditionål minutes or until bok choy is bright green.
- ådd noodles to the skillet mixture ånd stir in reserved såuce. ådd Thåi båsil ånd stir until combined.
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