Name: Indonesian migoreng with chicken
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 1 serving
Ingredients: 4 oz boneless skinless chicken breast, thinly sliced; 1.5 oz spaghetti; 1 large egg; 1 1/2 tsp canola oil; 2 cloves garlic, minced; 1 shallot, thinly sliced; 3 oz bok choy, chopped; 1 1/2 tsp low sodium soy sauce; 13 g kecap manis; 3/4 tsp sriracha; 1/4 tsp salt; 1 green onions, sliced; 2 tbsp water; 3/4 tsp lime juice

Instructions

Prep 15 min · Cook 5 min

Bring a small pot of water to a boil with the salt. Add the spaghetti and cook until tender, about 8 to 10 minutes. Before draining, reserve the specified amount of pasta water, then drain the rest.
Heat 1 teaspoon of the oil in a 12-inch skillet over medium heat. Crack the egg into the pan and fry until the white is set but the yolk is still runny, about 3 minutes. Remove and set aside.
Wipe out the skillet and add the remaining oil over medium-high heat. Add the chicken and cook, stirring occasionally, until browned and cooked through. Done when chicken is opaque throughout, 165°F.
Add the garlic, shallot, and bok choy to the skillet. Cook until the shallots soften and the bok choy stems are tender-crisp, about 3 minutes.
Add the cooked pasta, the reserved pasta water, soy sauce, kecap manis, and sriracha to the skillet. Toss over high heat for 2 minutes until the sauce is glossy and coats every noodle. Stir in the lime juice.
Transfer the noodles to a plate. Top with the fried egg and garnish with green onions.

Nutrition

Ingredients

Instructions

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