Saturday, April 30, 2011

Garlic-Ginger Chicken Lo Mein with Bok Choy

Craving Chinese, but hate the grease of take-out? Or love the grease, but hate your thighs? This is an absurdly easy noodle dish that packs a punch without ruining the diet. The majority of the flavor comes from tossing the cooked chicken in the simple Asian dressing. Stir-fried bok choy adds color and extra flavor to the noodles, which only take 3-5 minutes to boil. Enjoy this dish hot or cold, or skip the noodles and serve the chicken over salad.

Garlic-Ginger Chicken Lo Mein

1 tbs peanut oil
2 lbs boneless, skinless chicken breast
3 tbs tamari
4 cloves garlic, minced
1 tbs minced gingerroot
1 tbs rice vinegar
1 tbs brown sugar
2 tbs chili-infused oil (olive oil, if you are sensitive to heat)
1/2 tbs sesame oil
1/4 tsp cumin
12oz box lo main noodles
fresh cilantro to garnish

Heat peanut oil in a large skillet over med-high heat. Cook the chicken breasts for 5 minutes on each side, then reduce heat to med-low and cover. Allow chicken to cook, covered, for 20 minutes or until internal temperature is 165 degrees F.

Meanwhile, whisk together the remaining ingredients except noodles and cilantro. When chicken is done cooking, remove from heat and allow to rest 5 minutes. Slice chicken into strips and toss with the dressing. While the chicken strips rest in the dressing, prepare noodles according to package directions.

If desired, combine the noodles with stir-fried bok choy (recipe below). Serve chicken over a bed of noodles and topped with additional dressing. Garnish with cilantro. Makes 4 servings.

Garlic Bok Choy

2 tbs peanut oil
4 cloves garlic, minced
1 head bok choy, washed, stems cut into 1/2" slices and leaves sliced to 1"
1/2 c chicken or vegetable stock, or water
1/4 tsp sea salt, or to taste
1/4 tsp cracked black pepper

Heat the peanut oil in a large skillet or wok over medium heat. Sauté the garlic for one minute, then add the bok choy and stock. Stir-fry until the box choy is wilted and bright green. Season with salt and pepper and serve. Makes 4 side dish servings.


  1. This sounds really good!

  2. Thanks! Sadly, we had no leftovers (why is it always the good stuff that you run out of?).