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INGREDIENTS:
2 Tbsp, plus 2 tsp Kirkland Signature Stir Fry Vegetable, Kirkland Signature Olive Oil or avocado oil, divided
1 lb Kirkland Signature Lightly Breaded Chicken Breast Chunks
6 oz mushrooms (preferably shiitake mushrooms), sliced
⅔ cup carrots, diagonally sliced
6 large green onions, sliced, whites and green separated
2 Tbsp ginger, grated
2 Tbsp garlic, minced
8 cups water
1½ Tbsp Knorr® Chicken Flavor Bouillon
6 oz ramen noodles
4 oz bok choy, sliced (about 1½ cups)
8 hard-boiled eggs, optional
2 jalapeños, sliced, optional

INSTRUCTIONS:

Heat 2 Tbsp oil in a large pot over medium-high. Add chicken. Cook for about 4
minutes, turning occasionally, until browned. Remove onto a plate. Set aside. Heat
remaining 2 tsp oil in the same pot over medium. Add mushrooms, carrots, white part
of green onions, ginger and garlic. Stir frequently for 3 minutes, or until vegetables
soften slightly. Add water and Knorr® Chicken Flavor Bouillon. Bring to a boil. Stir in
ramen noodles and bok choy. Simmer for 2 minutes, breaking up ramen noodles with a
spoon. Stir in cooked chicken and any juices. Simmer for 1 minute, or until noodles and
vegetables are tender and chicken is thoroughly cooked. Spoon into bowls. Top each
bowl with an egg and some sliced jalapeños, if desired. Top with remaining green
onions.

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