Chicken, Bok Choy and Ramen Bowl

• 12 oz boneless skinless chicken thighs

• 1 Tb extra virgin olive oil

• 1 large onion, sliced

• 8 oz fresh sliced crimini mushrooms

• 4 cloves minced garlic

• 1 Tb fresh minced ginger

• 1/2 c water

• 2 c reduced sodium chicken broth

• 1/2 Tb chili garlic sauce

• 1 Tb oyster sauce

• 1/2 Tb fish sauce

• 1/4 c reduced sodium soy sauce

• 1/8 c seasoned rice vinegar

• 2 cups chopped bok choy (discard white thick stems)

• 2 packages chicken ramen (discard seasoning)

• 4 large eggs

• splash of white distilled vinegar

• toppings – chopped green onion, chopped cilantro, sesame seeds, siracha ect

In a large nonstick sauce pot heat oil over medium high and sauté onions for 5 minutes.

Add mushrooms and sauté an additional 2 minutes.

Add garlic and ginger and sauté 30 seconds more.

Add all of the water, broth and all sauces and vinegar and heat to boiling. Once boiling add chicken thighs and reduce heat to medium and simmer 20 minutes then remove chicken and shred it.

*Return to broth and cook with bok choy for 5 minutes.

*While chicken is simmering, fill up another large saucepot with water. Add a splash of white vinegar and heat to a high simmer but not quite boiling. Use a large spoon and stir water clockwise to create a decent swirl. Break egg into a small bowl and gently slide egg into rolling simmer one by one. Cook eggs for 3 minutes and then use slotted spoon to gently retrieve eggs and set them on a paper towel.

In a small saucepot bring 4 cups of water to a boil and then add the two blocks of ramen noodles no seasoning. Cook 3 minutes and then drain.

Set out 4 bowls and pour a heaping cup into each and top each with 1 poached egg and desired toppings such as green onion, cilantro, sesame seeds or siracha for extra heat.