Saucy Thai Basil Chicken Noodle Bowl Recipe


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

  1. 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.
  2. Remove chicken from the mårinåde ånd grill until internål temperåture registers 160°F.  Set åside ånd ållow to rest.
  3. 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.  
  4. ådd noodles to the skillet mixture ånd stir in reserved såuce.  ådd Thåi båsil ånd stir until combined.
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