Chicken & Bok Choy with Lo Mein

  • 2 chicken breasts, cubed and flattened
  • 1 head of bok choy or Napa cabbage, washed. Greens are separated from the stalks. Greens are roughly chopped, and stalks are cut on a bias.
  • 8 ounces (pre-cooked weight) Lo Mein noodles, cooked
  • 2 tablespoons soy sauce
  • Frying oil (do not fill your wok more than halfway)
  • Chicken Marinade
    • 2 tablespoons soy sauce
    • 2 tablespoons sweet red chili sauce
    • 1 tablespoon hoisin sauce
    • 1 tablespoon oyster sauce
    • 1 teaspoon fish sauce
    • 3 to 4 tablespoons corn starch/flour
  • Finishing Sauce
    • 1 tablespoon soy sauce
    • 2 tablespoons sweet red chili sauce


  1. Add chicken and chicken marinade to a bowl; mix well. Let sit in the refrigerator for at least 30 minutes.
  2. In a dry wok (no oil), add your boy choy greens and wilt. Remove to separate container.
  3. In a wok or deep pan, bring your oil up to 350 degrees. Add chicken in two batches, letting oil come back up to temp between. Separate the pieces, and let cook for around 2 minutes or until chicken is cooked through. Remove to a paper towel-lined container to remove excess oil. The frying oil should be removed from the wok, leaving a few tablespoons. (Some of the marinade had stuck to the bottom of my wok, so I washed it and added new oil.)
  4. Reheat the wok on high heat until just starting to smoke. Add the bok choy stems, and stir occasionally until desired tenderness is achieved. Turn down heat to medium, add soy sauce, and cook for another minute, stirring frequently.
  5. Turn off heat. Add the noodles, greens, chicken, and finishing sauce back to the wok, and stir or flick through until the sauce has covered all the ingredients. Serve immediately.

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