This is a quick complete meal, all cooked in under 30 minutes.
Ingredients
1 OZ / 35 G honey
2 OZ / 50 ML dark soy sauce
1 TBSP mirin
0.5 OZ / 10 G ginger
2 CLOVES garlic
1 TBSP corn flour
2 OZ / 50 ML water
2 EA chicken thighs
3.5 OZ / 100 G bok choy
10.5 OZ / 300 G egg noodles
2 OZ / 50 G green onions
1 OZ / 25 G cilantro
25.5 OZ / 750 ML chicken stock
Directions
Peel your ginger and garlic, then add to the mixing bowl and chop finely for 10 seconds / speed 10. Scrape down the sides of the mixing bowl. Rinse your noodles in cold water.
Add your honey, soy sauce and mirin to the mixing bowl. Cook the marinade for 2 minutes / 230°F|110°C / speed 2 / stir.
In a small bowl, add your water and corn flour together. Cook your sauce again for 3 minutes / 212°F|100°C / speed 3 / stir. While the sauce is cooking, slowly add the corn flour mix through the hole in the lid and cook until thickened. Remove the sauce from the mixing bowl into a large bowl. Clean out the mixing bowl well.
Slice your chicken thighs into strips, then add to the large bowl with the marinade. Mix them well. After a minute or two, add the chicken into the simmering basket with a plate underneath to catch the extra marinade. Prepare your bok choy and add it to the simmering basket also.
Add your hot stock to the mixing bowl along with the egg noodles. Insert your simmering basket, attach your lid and cook your chicken in sauté mode for 18 minutes with the measuring cup inserted. Once cooked, remove the simmering basket, add noodles to a bowl then place the chicken and bok choy on top. Garnish with green onion and cilantro.
Enjoy your dish!
Recipe Note
TIPS:
You can either use dry or precooked noodles for this recipe. If using dry noodles, use 7 OZ then soak your noodles in hot water for 20 minutes.
