Nichols Chicken Mee Goreng
PREP TIME 10 minutes
COOK TIME 20 minutes
500g Nichols chicken thigh, diced
3 bunches bok choy, cut in half
Clove of garlic, minced
2 tbsp Pukara chilli olive oil
150g rice noodles, cooked to packet instructions
For the sauce;
1 tbsp Fangs chilli sauce
⅓ cup light soy sauce
Juice of 1 lime
1 tbsp crispy shallots
¼ cup bean sprouts
3-4 spring onions, chopped
½ bunch micro coriander
In a pan over high heat add chilli oil, garlic and chicken. Cook until chicken until has cooked 80% of the way through, stirring occasionally.
Meanwhile to make the sauce add soy sauce, chilli sauce and lime juice to a small bowl and mix together.
Once chicken is 80% cooked remove from the pan and sit aside in a bowl. Add eggs to the pan and whisk. Place chicken back in along with bok choy, chilli and soy sauce and noodles. Mix all together and let cook for 3 to 4 minutes.
To serve, top with bean sprouts, crispy shallots, spring onion and micro coriander.