Sesame Ginger Chicken Stir Fry

Sesame and ginger compliment one another perfectly in this simple chicken stir fry.



Ingredients:

• 2 lbs fresh or 1 lb dry rice noodles*
  
• 1 garlic, minced
  
• 2 inches ginger root, minced
  
• 1 lb chicken breasts, cut into strips
  
• 2 tablespoons corn starch
  
• 1 bok choy, shredded
  
• 2 tablespoons soya sauce
  
• 2 teaspoons sesame oil
  
• 1/4 cup sweet chili pepper sauce**
  
• cilantro
  
• 3 tablespoons sesame seeds
  
• olive oil for frying
  
• sliced spring onions for garnish

Notes:

* I use fresh udon noodles when I can get them. If not available, a dry rice stick noodle is an acceptable substitute.

** Amount of chili pepper sauce can be adjusted depending on the heat level of your sauce and your personal taste. I use President's Choice "Memories of Thailand" Fiery Chili Pepper Sauce in my dish.

Directions:

If using dry noodles, place them in a large bowl and cover with boiling water. (Fresh noodles do not require pre-soaking.)
Allow noodles to soak 5-7 minutes (or as directed on package for preparing noodles for stir fry).
Drain noodles and set aside.
Heat olive oil in large skillet or wok.
Add garlic and ginger and stir fry 1-2 minutes.
Coat chicken strips in corn starch.
Add chicken to pan and fry until heated through (5-6 minutes).
Add shredded bok choy and continue stir frying, 1-2 minutes until cabbage has wilted.
Add soya, sesame oil, chili pepper sauce, cilantro and 2 tablespoons sesame seeds and mix well.
Stir in noodles and heat through.
Serve immediately, garnished with spring onions and reserved sesame seeds.