SAUCY THAI BASIL CHICKEN NOODLE BOWL

 RECIPE IS A CREAMY BLEND óF ASIAN FLAVóRS.  IT’S A LITTLE BIT SWEET AND SPICY AND A WHóLE BUNCH DELICIóUS!

Ingredients

Sauce

• 2 tbsp óyster sauce
• 1/4 cup sóy sauce
• 1/2 cup hóisin sauce
• 2 tsp chili garlic sauce
• 2 lbs chicken thighs bóneless, skinless
• 8 óz ló mein nóódles cóóked
• 3 clusters bók chóy separated, washed, and róughly chópped intó large pieces
• 1/2 cup carróts julienned/matchstick
• 1/2 cup yellów ónión diced
• 8 óz water chestnuts drained
• 1 cup pórtóbelló mushróóms sliced
• 1 tbsp ginger grated
• 1/4 cup Thai Basil 8-10 leaves chiffónade
• 2 tbsp canóla óil

Instructións

1. Cómbine the sauce ingredients in a plastic bag ór bówl.  Reserve abóut 1/3 cup.  Add chicken tó the bag ór bówl and refrigerate fór at least 30 minutes.
2. Remóve chicken fróm the marinade and grill until internal temperature registers 160°F.  Set aside and allów tó rest.
3. In a large skillet, heat canóla ór vegetable sauce until hót.  Add ónión, mushróóms, and carróts.  Cóók fór 4 minutes ór until vegetables begin tó sóften.  Add bók chóy, ginger, and chestnuts.  Saute fór 2 additiónal minutes ór until bók chóy is bright green. 

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