Saucy Chicken Stir Fry with Ramen Noodles and Bok Choy

Does anyone else stock up on goodies from 99 Ranch or a local Asian-influenced market? I keep a few ingredients around the house that I can't always find at a popular chain like Ralph's or Albertsons.

Tonight I tried my hand at a stir fry with my own sauce - I like my sauce rich, dark, and spicy, and I've had trouble finding a recipe that fits that criteria!

Saucy Chicken Stir Fry with Ramen Noodles and Bok Choy

Ingredients:

(Sauce)

2 cups of chicken or vegetable stock

2 tablespoons corn starch

1/4 a cup of dark soy sauce (not to be confused with regular soy sauce)

2 tablespoons rice vinegar

2 tablespoons sesame oil

2 tablespoons oyster sauce

1 garlic clove, minced

1/4 cup of sugar

1 to 3 tablespoons of sriracha (or preferred hot sauce) depending on how spicy you want it

(Chicken Mixture)

1 lb boneless, skinless chicken breast (sliced in cubes)

1 egg

2 tablespoons cornstarch

pinch of salt

1 tablespoon olive oil

(Ramen)

2 packets of ramen noodles or noodles of choice (any long noodle will work here, you guys - udon, soba, flat)

1 onion, sliced

1/2 cup minced garlic

1 bell pepper

1 cup chopped scallions

1 bunch of bok choy

2 tablespoons olive oil

Start with the sauce - Pour your chicken or vegetable broth into a saucepan, bring to a simmer, and then whisk in the two tablespoons of corn starch until it is dissolved. Add the remaining sauce ingredients and stir on low about 20 minutes until thick and tasty. 

Make your chicken mixture - Whisk the egg and coat cubed chicken. Sprinkle corn starch over the chicken and coat completely. Salt lightly. Heat olive oil in a skillet and toss in chicken until cooked. Remove chicken from heat and place to the side.

Bring a saucepan of water to a boil for your noodles while you prepare your vegetables. 

Cooking the vegetables - Heat olive oil in a wok and sautée onions until translucent. Add sliced bell pepper and garlic. At this point, you can add a little of your sauce mixture to flavor the vegetables.

Next, add your bok choy and green onion. Cook for about 5 minutes, add more sauce, then add your chicken. Every time you add something new, mix a little more sauce in. Trust me, you'll have plenty of sauce to do this!

Lastly, add your cooked noodles to the wok, stir in with the vegetables, and add sauce until you're satisfied with the sauce to noodle ratio. Serve in a bowl and feel free to add more hot sauce (I did).

The boyfriend loved it and I got my Asian fusion fix for the week. Definitely something I'd make again.