Chicken Noodle Stir-Fry



6 boneless skinless chicken thighs (about 1 lb)
1 tbsp sodium-reduced soy sauce
1 tbsp sesame oil
1/4 tsp pepper
2 cloves garlic, minced
1 lb baby bok choy
2 tbsp vegetable oil
1 sweet red pepper, thinly sliced
1 tsp minced gingerroot
2 pkg dried ramen noodles
1/4 cup hoisin sauce
1 green onion, thinly sliced

1. Cut chicken into cubes. In bowl, toss together chicken, soy sauce, sesame oil, pepper and half of the garlic; marinate for 10 minutes. Cut baby bok choy in half lengthwise; set aside.
2. In wok or large skillet, heat 1 tbsp of the vegetable oil over high heat; stir-fry chicken mixture until browned and juices run clear when chicken is pierced, about 3 minutes. Add bok choy, red pepper, ginger and remaining garlic; stir-fry until vegetables are tender-crisp, about 2 minutes. Transfer to plate.
3. Add 1-1/2 cups water and remaining vegetable oil to wok; bring to boil. Discarding spice packets in packages, add noodles to wok; cover and steam until softened and loose, about 3 minutes. Break noodles apart with spoon. Return chicken mixture to wok. Add hoisin sauce and green onion; toss together until hot and combined.

Serves: 4