雞肉乾拌米粉

Noodles & Greensthe base

Velveted Chickenstays juicy

• Chicken breast, diced into ½-inch cubes1 large (300 g)
• Cornstarch1 tsp
• Light soy sauce1 tsp
• Water1 tbsp
• Neutral oil (for stir-frying)1 tbsp

The Saucemix before you start

To Finishdon't skip these

• Green onions, thinly sliced2 stalks
• Toasted sesame seeds1 tsp
• Extra chili crispto taste

1. Make the sauceWhisk together all sauce ingredients in a small bowl. Taste it — it should be deeply savory with a little heat and a thread of acidity. Set aside. This can be done hours ahead.
2. Velvet the chickenToss diced chicken with the cornstarch, soy sauce, and water until every piece is coated. Let sit 5 minutes. This thin coating is what keeps breast meat silky instead of chalky.
3. Soak the noodlesPlace rice noodles in a large bowl and cover with hot (not boiling) water. Let soak according to package directions — usually 8–12 minutes — until pliable but still slightly firm. Drain and rinse with cold water to stop cooking and prevent clumping.
4. Blanch the bok choyBring a pot of salted water to a boil. Add halved bok choy and blanch for 90 seconds. Pull immediately and rinse under cold water. They should be bright green with a little snap left.
5. Cook the chickenHeat oil in a wok or skillet over high heat until shimmering. Add the velveted chicken in a single layer. Let it sear undisturbed for 60–90 seconds, then toss and cook another minute until just cooked through. Do not overcrowd — cook in two batches if needed.
6. Toss the noodlesAdd the drained noodles to the wok off the heat (or in a large bowl). Pour the sauce over and toss thoroughly — every strand should be coated. The residual heat from the noodles and wok will bloom the garlic and sesame.
7. AssembleDivide noodles into bowls. Arrange bok choy alongside and scatter the chicken over the top. Finish with green onions, sesame seeds, and a spoonful of extra chili crisp. Eat immediately — rice noodles clump as they cool.