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Ingredients
Serves 4 | 20 minutes active time- 1/3 cup soy sauce
- 1/4 cup Chinese cooking wine or sherry
- 2 tablespoons oyster sauce
- 2 star anise
- 1 cinammon stick
- 2 tablespoons brown sugar
- 4 chicken breast filets
- 1 bunch of baby bok choy
- 4 cups chicken stock
- 1 6-ounce package rice noodles
- Place the first six ingredients in a frying pan over high heat and bring to a boil. Add the chicken and cook for 3 minutes on each side. Add the greens to the pan, cover and steam for 2 minutes or until tender. Remove star anise.
- Meanwhile, in a medium saucepan, bring the chicken stock to a boil. Add the noodles to the stock and simmer for 2 minutes. Drain and divide among four bowls.
- Place a chicken breast and some greens on top of the noodles, and drizzle each with the remaining sauce.
TIP: If the sauce cooks down too much or is too strong for the kids, add some of the chicken stock to the pan, bring it back to a boil, and then serve over the noodles.
