Udon Noodles with Apricot Five-Spice Glazed Chicken, Braised Bok Choy and Sesame Cashews

Instructions

1. 1

   1. In a bowl, mix the apricot jam, 45 ml (3 tbsp) soy sauce, rice vinegar, ginger, half of the garlic, five-spice powder, black pepper, and red pepper flakes if using. Add the chicken and toss well to coat. Let it sit for 10 minutes.

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   2. Stir the cornstarch with 15 ml (1 tbsp) cold water until smooth. Set aside to thicken the sauce later.

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   3. Heat a large skillet or wok over medium-high heat for 1 to 2 minutes. Add 15 ml (1 tbsp) vegetable oil and 5 ml (1 tsp) sesame oil. Add the cashews and sesame seeds and toast for 2 to 3 minutes, stirring, until golden and fragrant. Remove and set aside.

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   4. In the same pan, add the remaining 15 ml (1 tbsp) vegetable oil. Place the bok choy cut side down and cook for 2 minutes. Add a pinch of salt, the remaining garlic, and 60 ml (1/4 cup) stock or water, cover, and braise for 3 more minutes until tender but still green. Remove and keep warm.

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   5. Return the pan to high heat. Add the chicken with all of its marinade and cook for 5 to 7 minutes, stirring, until nicely glazed and the chicken reaches a safe internal temperature of 165°F / 74°C.

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   6. Add the remaining 60 ml (1/4 cup) stock or water and the cornstarch slurry to the pan. Cook for 1 to 2 minutes, stirring, until the sauce becomes glossy and lightly thickened.

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   7. Add the udon noodles, the remaining 15 ml (1 tbsp) soy sauce, and the remaining 10 ml (2 tsp) sesame oil. Stir-fry for 2 to 3 minutes so the noodles are evenly coated and fully heated through.

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   8. Return the bok choy to the pan and toss gently for 1 minute to warm it through without breaking it up too much. Taste and adjust salt if needed.

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   9. Divide the noodles, chicken, and bok choy among 4 plates. Finish with the scallions, toasted sesame cashews, and lime wedges for squeezing over just before serving.