Name: Spicy Ginger Chicken Stir-Fry with Noodles, Carrots & Bok Choy
Cook time: 30 min
Total time: 30 min
Yield: Serves 6
Ingredients: 9 baby bok choy; 3 cloves garlic; 3 (2 ½ cm) pieces ginger root; 0.68 kg ground chicken; 1 ½ (283 g) bags shredded carrots; 425 g spaghetti pasta; 1 ½ medium yellow onions; chili-garlic sauce; salt; stir-fry sauce; toasted sesame oil

Spicy Ginger Chicken Stir-Fry with Noodles, Carrots & Bok ChoySpicy Ginger Chicken Stir-Fry with Noodles, Carrots & Bok Choy — a 30-minute lunch recipe with 11 ingredients, serving 6.Ingredients

9 baby bok choy

3 cloves garlic

3 (2 ½ cm) pieces ginger root

0.68 kg ground chicken

1 ½ (283 g) bags shredded carrots

425 g spaghetti pasta

1 ½ medium yellow onions

chili-garlic sauce

salt

stir-fry sauce

toasted sesame oil

Instructions

Fill a large pot halfway with hot water (from the tap), cover, and bring to a boil. Uncover, add salt and pasta, and stir for a few seconds. Cook until desired firmness, 8-10 minutes.

Meanwhile, peel, halve, and thinly slice onions lengthwise. Peel and mince garlic.

Wash, dry, and mince ginger.

Preheat another large pot over medium-high heat.

Once the pot is hot, add oil and swirl to coat the bottom. Add onion, garlic, ginger, and chicken; cook, breaking the meat apart with a spoon, until browned and crumbly, 5-6 minutes.

Meanwhile, wash, dry, and trim bok choy; cut crosswise into strips.

When the chicken is done, add bok choy, carrots, stir-fry sauce, and chili-garlic sauce to the pot. Cook, stirring occasionally, until the veggies have softened, 4-5 minutes.

When the pasta is done, drain in a colander. Add to the pot with the chicken and veggies, then stir to combine. Remove from heat.

To serve, divide stir-fry between plates or bowls. Enjoy!

Open this recipe in Flambette