CHICKEN PAD SEE EW 🍜🔥 A quick, smoky stir-fry that’s all about those glossy noodles, tender chicken and that classic char… levelled up with
@bestofthebone ’s new Original Chicken Bone Broth Concentrate for extra depth and flavour!
Serves 2
Stir Fry
- 200g dried wide rice noodles (or 400g fresh rice noodles)
- Vegetable oil, to cook
- 3 cloves garlic, finely chopped
- 250g boneless chicken thigh, sliced
- 1 bunch Choy Sum or Kai Lan, cut into 4cm pieces
- 2 eggs, whisked
Stir Fry Sauce
- 1 tbsp
@BestoftheBone Original Chicken Bone Broth Concentrate
- 2 tbsp water
- 2 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp oyster sauce
- 1/2 tbsp sugar
- Pinch of white pepper
If using dried rice noodles, soak them in water for about 30 minutes until softened, then drain well. If using fresh noodles, gently separate them so they don’t clump together.
In a small bowl, combine the chicken bone broth concentrate, water, light soy sauce, dark soy sauce, oyster sauce, sugar and white pepper. Mix well and set aside.
Heat 1 - 2 tablespoons of oil in a large pan or wok over high heat. Add the chicken and sear for 2–3 minutes until lightly golden and just cooked through. Remove and set aside.
Add another 1 - 2 tablespoons of oil, then the garlic. Stir-fry for 30 seconds until fragrant. Add the Chinese broccoli stems first and cook for 1 minute, then add the leaves and cook for another minute until just tender.
Return the chicken to the pan, along with the noodles and stir-fry sauce. Toss everything together then push to one side. Crack in the eggs and scramble, then toss through the noodles until well combined. Serve immediately while hot and glossy.
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