Chinese Carryout Noodles

• 1 teaspoon canola oil
• 1 teaspoon Asian sesame oil
• 4 ounces whole onion or 3 ounces chopped onion (1 cup)
• 1 clove garlic
• 4 ounces skinless, boneless chicken breast
• 1 tablespoon coarsely grated fresh or frozen ginger
• 2 large stalks bok choy (or 1 rib celery)
• 8 ounces fresh angel-hair pasta
• 1/4 cup no-salt-added chicken stock
• 2 tablespoons dry sherry
• 1 tablespoon reduced-sodium soy sauce
• 1 1/2 tablespoons hoisin sauce
• 2 scallions
• 18 teaspoon salt

1. Bring water to boil in a covered pot for pasta.
2. In a nonstick skillet, heat canola and sesame oils until very hot.
3. Chop onion and saute in the oil.
4. Mince garlic, add to onion and continue cooking.
5. Wash, dry and cut chicken into bite-size pieces; add to onions, and cook until chicken browns.
6. Grate ginger and add.
7. Wash, trim and cut bok choy into small pieces; add to pan and stir.
8. Cook pasta according to package directions.
9. Add chicken stock, sherry, soy sauce and hoisin sauce to the chicken mixture.
10. Stir well, reduce heat and continue cooking.
11. Wash, trim and slice scallions.
12. Drain pasta, and stir into onion-chicken mixture until well coated.
13. Season with salt, sprinkle with scallions and serve.

canola oil, asian sesame oil, onion, clove garlic, skinless, ginger, stalks bok choy, angelhair pasta, nosalt, sherry, soy sauce, hoisin sauce, scallions, salt

Taken from cooking.nytimes.com/recipes/5422 (may not work)