Chili Chicken Stir-fry With Asparagus and Bok Choy

Total Time
Prep 35 mins
Cook 15 mins

An easy stir-fry, also good made with pork. Marinating time not included.

Ingredients Nutrition


  1. Combine the first eight ingredients in a glass bowl, add the chicken, mix.
  2. Cover and refrigerate for several hours or overnight.
  3. Snap off the tough ends of the asparagus, discard, cut asparagus in approx 1 ½ inch pieces.
  4. Cook, steam or microwave the asparagus until just tender, rinse under cold water, drain.
  5. Now drain the chicken from the marinade, reserve the marinade.
  6. Heat one tablespoon of oil in the wok and stir-fry the onions until going soft, remove.
  7. Heat the rest of the oil, stir-fry the chicken until just browned, add marinade, simmer for approx 10 minutes, until tender, probably less when you use chicken breast, stir now and then.
  8. Add the onion, asparagus and bok choy, cook until heated through and the bok choy starts to wilt (this won’t be long).
  9. Transfer to a serving dish and sprinkle on the green onions….


Most Helpful

***Made for Pets'R'us cookathon event May 2010*** In the infamous words of Tony the Tiger, this was GGGRRREAT! I really enjoyed this. 2 things I did different, not by choice though. I used regualar cabbage because the Bok Choy was horrible at the store. And I cannot get red chiles here. So, I used a chili garlic sauce, and added in about 1/2 tsp of red pepper flakes. It was perfect amount of "heat" for me. Thanks Pets for such a great recipe.

Becky in Wisconsin May 10, 2010

Yum! I marinated the chicken thighs for about 4 hours. Made a double batch, so I wasn't able to stir-fry it properly. I don't care, though! =) I added mushrooms, squash, broc, cauli, & other stir fry veggies along with the bok choy and asparagus. Turned out wonderfully moist and delicious. Hubby requested it again

Kiersten Phae July 24, 2007

Quick, easy and very good stir-fry. I had to substitute chili garlic sauce as I didn't have the sweet chili sauce. I also had to use dried arbol peppers. I broke them open and dumped the seeds on the chicken. Served with brown rice. This would probably also work well with carrots, broccoli, and mushrooms if bok choy or asparagus are not available. We'll be having this again. Thanks for posting.

M R. September 01, 2006

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