Ingredients: 250g boneless, skinless chicken breast, cut into strips 2 tbsp soy sauce 2 tbsp dry sherry 1 tbsp sesame oil 2 tbsp oil 3 tbsp garlic ginger puree 100g fresh shitake mushroom, sliced 100g fresh oyster mushroom, sliced 100g fresh button mushroom, sliced 1 tbsp sugar 1 tbsp rice wine 1 1/2 tsp chili-garlic sauce 1 head bok choy 1/3 cup green onions, thinly sliced 1 liter chicken broth 1 package egg noodles, boiled 1/4 cup chopped fresh cilantro Cooking Instructions: In a bowl, quick marinate the chicken with sherry, soy sauce and sesame oil. Set aside. Meanwhile, in a wok saute garlic ang ginger puree, then add in the chicken and mushrooms. Saute until fragrant. Add in the sugar, rice wine, chili-garlic sauce and stri-fry on high heat. Add in green onions and chicken stock. Bring to boil then add bokchok and egg noodles. Serve into bowls and garnish with cilantro. Post navigation
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