Ingredients

The following ingredients have 4 Servings
  • 2 tbsp oyster sauce
  • 1/4 cup soy sauce
  • 1/2 cup hoisin sauce
  • 2 tsp chili garlic sauce
  • 2 lbs chicken thighs (boneless, skinless)
  • 8 oz lo mein noodles (- cooked according to package instructionss)
  • 3 clusters bok choy (separated, washed, and roughly chopped into large pieces)
  • 1/2 cup carrots (julienned/matchstick)
  • 1/2 cup yellow onion (diced)
  • 8 oz water chestnuts (drained)
  • 1 cup portobello mushrooms (sliced)
  • 1 tbsp ginger (grated)
  • 1/4 cup Thai Basil (8-10 leaves chiffonade)
  • 2 tbsp canola oil

Instruction

  • Combine the sauce ingredients in a plastic bag or bowl.  Reserve about 1/3 cup.  Add chicken to the bag or bowl and refrigerate for at least 30 minutes.
  • Remove chicken from the marinade and grill until internal temperature registers 160°F.  Set aside and allow to rest.
  • In a large skillet, heat canola or vegetable sauce until hot.  Add onion, mushrooms, and carrots.  Cook for 4 minutes or until vegetables begin to soften.  Add bok choy, ginger, and chestnuts.  Saute for 2 additional minutes or until bok choy is bright green.  
  • Add noodles to the skillet mixture and stir in reserved sauce.  Add Thai basil and stir until combined.
  • Serve skillet mixture in individual bowls and top with sliced chicken.