Chicken and bok choy with crunchy shallots
Chicken and bok choy with crunchy shallots recipe
Photo, Roberto Caruso and Sian Richards
Forget takeout, this saucy chicken dish means you can get a taste of Southeast Asia from home — in just 30 minutes.
rice vermicelli noodles
, skin removed
, halved lengthwise
COVER rice-vermicelli noodles with boiling water in a large bowl. Let stand, stirring frequently, until tender, 5 to 7 min. Drain. Return to bowl.
DICE chicken breasts. Combine with brown sugar, soy sauce, fish sauce and hot chili-garlic sauce in a medium bowl. Stir to coat. Heat a very large non-stick pan over medium-high. Add canola oil, then chicken, reserving marinade. Cook until chicken is no longer pink, 2 to 3 min. Move chicken to sides of pan and add baby bok choy. Cook, stirring often, until tender-crisp, 2 to 3 min. Transfer chicken and bok choy to platter.
ADD noodles to pan along with reserved marinade. Cook until heated through, at least 2 min. Divide among 4 plates. Top with chicken and bok choy and any liquid. Sprinkle fried shallots over the plates and serve with a wedge of lime.
Nutrition (per serving)
- 22 g,
- 42 g,
- 5 g,
- 3 g,
- 783 mg.
- Excellent source of
- vitamin A
Chicken and Asian greens
Pair it with: A medium-bodied blend.
Chardonnay, pinot gris and sémillon make up this fascinating unoaked, medium-bodied Washington State blend. It fills the glass with heaps of pear and peach and abundant floral notes — a perfect match with an Asian-inspired chicken dish.
Our pick: 14 Hands Hot to Trot, Washington, $16.
Ingredient tip: Packaged fried shallots are common in Southeast Asian cooking. Find them at some supermarkets and specialty shops.