Serves 6 Time - 45 minutes

INGREDIENTS:

• • 1 lb Boneless, skinless Chicken breasts, cut into medium sized chunks
• • 3 cloves garlic, finely minced
• • 1 tbsp minced fresh Ginger
• • 1 tbsp Anandham Sesame Oil
• • 1⁄4 tsp salt
• • 6 cups Chicken broth
• • 1 Jalapeno (green), thinly sliced
• • 3 Green Onions, sliced
• • 2 tbsp Soy sauce
• • 1 tbsp Rice vinegar
• • 2 Baby bok choy (Chinese cabbage), chopped
• • 5 oz Chinese noodles (about half a package)
• • Sriracha sauce (Optional – for serving)
• • Cilantro (Coriander) – Chopped (Optional – for serving)

Instructions:

Heat Anandham sesame oil over medium high heat in a large heavy-bottomed stock pot. Add the minced garlic and ginger and briefly sauté for about 30 to 40 seconds. Add the chicken and bok choy (Chinese cabbage), sprinkle with salt, and sauté for another three minutes until chicken has turned white but not completely cooked all the way through.

Add the chicken broth, jalapeno and green onions to the pot and bring to a simmer. Cook for 15 to 20 minutes until chicken is done.

Meanwhile, cook the noodles in boiling salted water. Drain and rinse with cold water and then set aside.

Add the rice vinegar and soy sauce and stir. Add a little more salt if you like, but taste first because soy sauce already contains a lot of salt! Add the noodles to the pot and serve with chopped cilantro and sriracha sauce on the side.