Directions
- 1Peel and slice the carrots into thin strips.
- 2Peel and slice the onion.
- 3Slice the bok choy into small pieces.
- 4Slice the chicken thigh fillets into small pieces.
- 5Heat a wok on high flame and add the olive oil.
- 6Add the chicken to the wok and saute until cooked, adding Fijian spices and salt.
- 7Remove the cooked chicken from the wok and set aside.
- 8Add onions and carrots to the wok and saute for around 10 minutes.
- 9Add the fresh aromatics, salt, and sweetener and saute.
- 10Add the cooked chicken back into the wok. Add dark soy sauce, soy sauce and oyster sauce, mix well.
- 11Add the bok choy and mix.
- 12Add the ready-made noodles and mix until the noodles are heated through and have absorbed the sauce.
- 13Serve in a bowl, drizzling Fiji-style chilli oil over the top.
Ingredients
- 2 carrots
- 1 onion
- 2 bok choy
- 500 g chicken thigh fillets
- 1 generous amount olive oil
- 1 generous amount salt
- 1 generous amount sweetener
- 1 generous amount Fijian spices
- 1 tablespoon dark soy sauce
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 packet ready-made noodles
Equipment
knifewokwooden spoonbowl
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