Garlic chili chicken and noodles


  • 1 package precooked stir-fry noodles
  • 6 boneless, skinless chicken thighs
  • 4 scallions, thinly sliced on a diagonal
  • 1 tablespoon canola oil
  • 4 baby bok choy, washed and thinly sliced
  • 1 tablespoon plum sauce
  • 1 glove garlic, minced
  • 3 tablespoons soy sauce
  • 1 tablespoon hoisin sauce
  • 2 tablespoons dry sherry
  • 1 tablespoon sugar
  • 1 tablespoon garlic chili sauce



  1. Preheat oven to 400 F.
  2. In a large bowl combine the plum sauce, garlic, soy sauce, hoisin, sherry, sugar and garlic chili sauce; add the chicken and stir to coat.
  3. Place the chicken on a baking tray along with any remaining sauce. Roast in the oven for 20 minutes.
  4. Heat the oil in a large skillet over medium heat. Add the bok choy and cook for 5 minutes; add the noodles and 1/4 cup water. Cook for an additional 2 minutes and remove from heat.
  5. When the chicken is done transfer to a plate and add half the juices and sauce from the baking tray to the noodles; stir to incorporate.
  6. Serve the noodles with chicken on top and garnished with scallions.


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