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Stir-Fried Chicken with Bok Choy & Crispy Noodle Cake One-Pot Recipe

This stir-fried chicken dish features a savory combination of tender chicken, crunchy bok choy, and a pan-fried noodle cake with a crisp exterior and chewy interior.
Perfect for weeknight dinners, this one-pot recipe balances bold flavors with an easy preparation method for a complete and satisfying meal.
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Total Time 1 hour 15 minutes
Course Main Dish
Cuisine Chinese Inspired
Servings 4

Equipment

  • 12-inch nonstick skillet
  • Large pot (for boiling noodles)

Ingredients
  

For the Sauce:

  • ¼ cup chicken broth
  • 2 tablespoons soy sauce
  • 1 tablespoon Shaoxing wine or dry sherry
  • 1 tablespoon oyster sauce
  • 1 teaspoon sugar
  • 1 teaspoon cornstarch
  • ¼ teaspoon red pepper flakes

For the Noodle Cake:

  • 1 9-ounce package fresh Chinese noodles
  • 1 teaspoon table salt
  • 2 scallions sliced thin
  • ¼ cup vegetable oil divided

For the Chicken Stir-Fry:

  • 2 teaspoons water
  • ⅛ teaspoon baking soda
  • 1 pound boneless skinless chicken breasts, trimmed and sliced thin
  • 2 tablespoons toasted sesame oil
  • 1 tablespoon soy sauce
  • 1 tablespoon Shaoxing wine or dry sherry
  • 1 tablespoon cornstarch
  • 3 tablespoons plus 1 teaspoon vegetable oil divided
  • 1 tablespoon grated fresh ginger
  • 1 garlic clove minced
  • 1 pound bok choy stalks sliced ¼ inch thick on bias, greens sliced ½ inch thick, divided
  • 1 small red bell pepper stemmed, seeded, and cut into ¼-inch-wide strips

Instructions
 

Prepare the Sauce:

  • Whisk all sauce ingredients together in a small bowl; set aside.

Cook the Noodle Cake:

  • Bring 6 quarts of water to boil in a large pot. Add noodles and salt, cooking for 2–3 minutes until almost tender. Drain noodles and toss with scallions.
  • Heat 2 tablespoons oil in a 12-inch nonstick skillet over medium heat. Spread noodles evenly across the skillet and press with a spatula to flatten. Cook until the bottom is crispy and golden, about 5–8 minutes.
  • Slide noodle cake onto a plate, add 2 more tablespoons oil to the skillet, and invert the noodle cake back into the skillet. Cook until golden on the second side, 5–8 minutes. Transfer to a cutting board, rest for 5 minutes, and slice into wedges.

Prepare the Chicken Stir-Fry:

  • Combine water and baking soda in a medium bowl. Add chicken and toss to coat; let sit for 5 minutes. Toss chicken with sesame oil, soy sauce, Shaoxing wine, and cornstarch in a separate bowl.
  • Heat 2 teaspoons vegetable oil in the now-empty skillet over medium-high heat until smoking. Add half of the chicken and stir-fry for 2–6 minutes until cooked through. Remove to a bowl and repeat with 2 more teaspoons oil and remaining chicken.

Cook the Vegetables:

  • Heat 1 tablespoon vegetable oil in the skillet until just smoking. Add bok choy stalks and bell pepper, stirring until lightly browned, 2–3 minutes. Reduce heat to medium, push vegetables to the sides of the skillet, and add garlic and ginger to the center. Stir to cook until fragrant, about 30 seconds. Add bok choy greens and cook until wilted, about 30 seconds.

Combine and Serve:

  • Return chicken and accumulated juices to the skillet. Whisk the sauce again and add it to the pan. Increase heat to high, tossing constantly until the sauce thickens, about 30 seconds.
  • Serve immediately with the noodle cake wedges on the side.
Keyword chicken and bok choy, crispy noodle cake, Easy skillet recipes, one-pot recipes, stir-fried chicken recipe, weeknight dinners
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