Chicken and bok choy with crunchy shallots

Prep 25 min
Total 30 min
Makes 4 Servings



boneless chicken breasts, skin removed
3 tbsp
2 tbsp
light soy sauce
1 tbsp
1 tsp
2 tsp
baby bok choy, halved lengthwise
1/3 cup
fried shallots


  • 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.

Ingredient tip: Packaged fried shallots are common in Southeast Asian cooking. Find them at some supermarkets and specialty shops.


Calories 298, Protein 22 g, Carbohydrates 42 g, Fat 5 g, Fibre 3 g, Sodium 783 mg. Excellent source of vitamin A

Wine Pairings

Wine 14 Hands Hot to Trot Washington

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.

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