Chili Chicken With Asparagus
photo by kelly in TO
- Ready In:
- 35mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 1⁄3 cup oyster sauce
- 1⁄3 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
directions
- Combine oyster sauce and sweet chilli sauce in a small dish and set aside.
- Place noodles in a large, heatproof bowl. Cover with boiling water. Stand for 1 minute. Drain. Separate noodles and set aside.
- 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.
- 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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Reviews
-
This has been in my "to try soon" folder for awhile b/c of your gorgeous picture but I never have all the ingred. so I improvised. DELICIOUS! I used jalapeno for the chili, cabbage for bok choy and ramen for the rice noodles. We really enjoyed the sauce and flavors. I can't wait to make it again with thick rice noodles (my fav!). Thanks.
RECIPE SUBMITTED BY
Hello!
I'm Kelly from Toronto, I'm a communications designer, and cooking and baking just a serious hobby...
I cook healthy and you'll find a majority of my recipes are high fiber, high protein and low sugar.
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