Chili Chicken With Asparagus

“Very tasty meal.”

Ingredients Nutrition

  • 13 cup oyster sauce
  • 13 cup sweet chili sauce
  • 500 g thick rice noodles
  • 2 tablespoons peanut oil
  • 600 g chicken breasts, thinly sliced
  • 2 bunches asparagus, trimmed, cut into 5cm lengths
  • 1 long red chile, deseeded, thinly sliced
  • 2 garlic cloves, finely chopped
  • 1 teaspoon sesame oil
  • 1 bunch baby bok choy, trimmed, leaves and stems separated, thinly sliced


  1. Combine oyster sauce and sweet chilli sauce in a small dish and set aside.
  2. Place noodles in a large, heatproof bowl. Cover with boiling water. Stand for 1 minute. Drain. Separate noodles and set aside.
  3. Heat a wok over high heat until hot. Add 2 teaspoons peanut oil and swirl to coat. Add half the chicken and stir-fry for 2 to 3 minutes or until just cooked through. Transfer to a plate. Repeat with 2 teaspoons peanut oil and remaining chicken.
  4. Add remaining peanut oil to wok. Add asparagus, chilli, garlic and sesame oil. Stir-fry for 2 minutes. Add noodles, bok choy stems, chicken and combined sauces. Stir-fry for 1 minute or until heated through. Add bok choy leaves. Stir-fry for 15 seconds or until leaves wilted. Serve.

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