Ginger Chili Chicken Noodles with Bok Choy
- Serves
- 4 servings
- Prep
- 10 min
- Cook
- 15 min
- Cost
- $18.50
- Nutrition
- 530 cal · 32g protein
- quick
- skillet
- high-protein
🍳 2 pans · Picky-eater safe bet: plain noodles
Ginger Chili Chicken Noodles with Bok Choy is a Asian weeknight dinner that serves 4 and is on the table in about 25 minutes, for around $19 in groceries. You'll need 2 pans, and the 11 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain noodles works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Chips and salsa (2 min)
Contains: Gluten · Sesame— based on the ingredients; brands vary, so check labels.
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- 12-inch nonstick skilletDon't have one? Amazon →
- 5–6 quart Dutch ovenDon't have one? Amazon →
- 3-quart saucepan with lidDon't have one? Amazon →
- Carbon-steel wokDon't have one? Amazon →
- 12-inch locking tongsDon't have one? Amazon →
- LadleDon't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 1 lb ground chicken
- 10 oz spaghetti
- 6 count baby bok choy
- 10 oz shredded carrots
- 1 count yellow onion
- 2 tbsp fresh ginger
- 2 cloves garlic
- ⅔ cup stir-fry sauce
- 1 tbsp chili garlic sauce
- 1 tbsp toasted sesame oil
- 1 tbsp salt
Steps
- Bring a large pot of salted water to a boil and cook the dry spaghetti 9 to 10 minutes until tender. Drain.
- While the water heats, dice the onion, grate or mince the ginger, mince the garlic, and cut the bok choy into 1-inch pieces, keeping the leafy tops separate from the thick stems.
- Heat the sesame oil in a large skillet or wok over medium-high. Add the ground chicken and onion and cook 6 to 7 minutes, breaking the meat up, until no pink remains (165°F).
- Stir in the ginger, garlic, bok choy stems, and carrots. Cook 2 minutes, then add the bok choy leaves and cook 1 minute more until just wilted.
- Add the drained spaghetti and stir-fry sauce. Toss 1 to 2 minutes until everything is glossy and hot.
- Scoop out the kids' portions. Stir the chili garlic sauce into the pan for the grown-ups and toss 30 seconds.
- Picky eaters can have the plain chicken noodles from the kids' portion, just as they are.
- Make ahead: dice the onion, ginger, garlic, and bok choy up to a day ahead and keep them covered in the fridge.
On the side: Chips and salsa (2 min)
1 bag tortilla chips, 1 jar salsa
- Put out the chips with a bowl of salsa.
Nutrition per serving
- Protein
- 32 g
- Carbohydrates
- 54 g
- Fiber
- 4 g
- Sugar
- 12 g
- Fat
- 18 g
- Saturated fat
- 3 g
- Sodium
- 1,020 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: DinnerDrop