Hello, Darlings
On my 'Evelyn’s Twigs, Thyme and Stranger Things Gardens, blog' earlier this morning, I mentioned that we has eaten a couple Pak Choi of fresh homegrown salads mixed with Parris Romaine Lettuce, as well as a one-dish meal of Chicken and Pak Choi Teriyaki Noodles.While the salads were just standard salads with the Pak Choi added, the Pak Choi Teriyaki Noodles meal is based on the Knorr's Chicken & Bok Choy Teriyaki Noodles Recipe.
It is well that the Asian vegetables Boy Choy, Pol Choy, Pak Choi and others cabbage like vegetables are interchangeable, so to make my meal, I used the the teriyaki noodle meal that I just happened to have a package of and substituted the many of the ingredients to my liking.
☺☺☺☺☺☺☺☺☺☺
Chicken & Pak Choi Teriyaki Noodles
Ingredients
- 2 tsp. vegetable oil or roasted sesame oil
- 1 lb. boneless, skinless chicken breasts cut into bite-size pieces
- Salt and Pepper
- 1 small clove garlic, minced
- 3/4 tsp. fresh ginger chopped
- 15 - 20 fresh and homegrown Pak Choi leaves, roughly chopped
- 1 cup carrots cut into short 3/8" sticks
- 1 package Knorr® Teriyaki Noodles Side
- 1 1/2 cups water
- 1/2 cup unsalted almond slices or 1/4 roasted peanuts, chopped (optional)
Directions
- Season chicken with salt and pepper
- Heat oil in large nonstick skillet over medium-high heat and cook chicken, garlic and ginger, stirring occasionally, until chicken is thoroughly cooked, about 6 minutes.
- Remove and set aside.
- Add Pak Choi and carrots to skillet and cook, stirring occasionally for 2 minutes.
- Stir in water and Knorr Asian Sides: Teriyaki Noodles and bring to a boil.
- Cover; reduce heat and cook, stirring occasionally, 7 minutes or until pasta is tender.
- Stir in chicken and nuts.
- If desired, garnish with more nuts, sliced green onions or lemon wedge.
Enjoy!
So, until next time,
Chow, Darlings.