Asian Chicken Stir Fry

A quick fix for busy weeknights, this fragrant stir-fry of chicken, fresh ginger and bok choy is flavored with sesame oil, sherry, soy sauce and hoisin sauce and served over warm angel hair pasta.


  • 1 (8 ounce) yam noodles
  • 1 teaspoon coconut oil
  • 1 teaspoon sesame oil
  • 1/2 onion, chopped
  • 1 clove garlic, minced
  • 1 skinless, boneless chicken breast half – cut into bite-size pieces
  • 1 tablespoon grated fresh ginger
  • 2 leaves bok choy, diced
  • 1/4 cup chicken broth
  • 2 tablespoons dry sherry
  • 1 tablespoon soy sauce
  • 1-1/2 tablespoons hoisin sauce
  • 1/8 teaspoon salt
  • 2 green onions, minced

Cooking Instructions

  1. In a large pot with boiling salted water cook yam pasta until al dente. Drain.
  2. Meanwhile, in a large nonstick skillet heat coconut and sesame oil over medium high heat. Saute onion and garlic until softened. Stir in chopped chicken, and cook until chicken browns and juices run clear. Stir in ginger, bok choy, chicken stock, sherry, soy sauce, and hoisin sauce. Reduce heat, and continue cooking for 10 minutes.
  3. Toss pasta with chicken mixture until well coated. Season with salt. Serve warm sprinkled with minced green onions.

Nutrition Facts
Servings per Recipe: 2

Kirk likes to double or triple the recipe and have left overs..

Amount Per Serving

  • calories: 498cal
  • total fat: 9.2g
  • cholesterol: 35mg
  • sodium: 1263mg
  • carbohydrates: 75.2g
  • fiber: 5.5g
  • protein: 28g