Panda Express Mandarin Chicken and Noodles

6-8 skinless chicken thigh fillets
Sauce
1 cup sugar
½ cup soy sauce
2 Tablespoons lemon juice
2 teaspoons sesame oil
2 teaspoons minced fresh garlic
1 teaspoon minced fresh ginger
½ cup water
2 Tablespoons flour
Noodles
1 package Asian noodles
2-3 stalks baby bok choy (part of the cabbage family)
2 Tablespoons vegetable oil for frying noodles

For sauce; combine sugar, soy sauce, lemon juice, sesame oil, garlic and ginger in a
saucepan. Heat until almost a boil. Combine water with flour in a small bowl and stir until flour is dissolved. Once the sauce starts to boil add the flour water mixture. Simmer for 4-6 minutes or until a little thicker.

Grill chicken 4-6 minutes on each side or until cooked through. Remove from grill and cut into bite sized strips. Place chicken into bowl and pour the sauce over it. Serve over noodles.

To prepare Noodles with Bok Choy
Place noodles in boiling water and cook for about 5 minutes or until tender. Drain water. Cut stems off bok choy – don’t trim too much, just the end. Rinse well. Chop it all into thin pieces. Heat vegetable oil in a large frying pan. Place drained noodles in frying pan with hot oil and add bok choy. Stir fry until all bok choy is bright green and wilty. Serve with Mandarin chicken.

FROM FROZEN

Defrost chicken and sauce.
Heat chicken in fry pan until hot throughout. Add sauce. Serve over noodles.
For noodles: Use only half the bag and follow instructions above adding Bok Choy.