Chicken and bok choy with crunchy shallots recipe
Photo, Roberto Caruso and Sian Richards
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.