1/1 Photo of Chili Chicken Stir-fry With Asparagus and Bok Choy
An easy stir-fry, also good made with pork. Marinating time not included.
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Units: US | Metric
- 1 tablespoon mild sweet chili sauce
- 2 tablespoons hoisin sauce
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 2 tablespoons rice vinegar or 2 tablespoons dry sherry
- 3 -4 cloves garlic, crushed
- 1 1/2 teaspoons fresh grated ginger
- 3 small fresh red chilies, finely chopped,deseeded if you want less heat
- 1 1/2-2 lbs chicken thigh fillets or 1 1/2-2 lbs chicken breasts, cubed
- 2 tablespoons peanut oil, divided
- 2 onions, halved then sliced in wedges
- 1 lb asparagus
- 3/4 lb baby bok choy, shredded
- 2 tablespoons green onion tops, chopped
- 1Combine the first eight ingredients in a glass bowl, add the chicken, mix.
- 2Cover and refrigerate for several hours or overnight.
- 3Snap off the tough ends of the asparagus, discard, cut asparagus in approx 1 ½ inch pieces.
- 4Cook, steam or microwave the asparagus until just tender, rinse under cold water, drain.
- 5Now drain the chicken from the marinade, reserve the marinade.
- 6Heat one tablespoon of oil in the wok and stir-fry the onions until going soft, remove.
- 7Heat 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.
- 8Add the onion, asparagus and bok choy, cook until heated through and the bok choy starts to wilt (this wont be long).
- 9Transfer to a serving dish and sprinkle on the green onions .
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Nutritional Facts for Chili Chicken Stir-fry With Asparagus and Bok Choy
Serving Size: 1 (333 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 400.8
- Calories from Fat 130
- Total Fat 14.5 g
- Saturated Fat 3.1 g
- Cholesterol 141.8 mg
- Sodium 880.6 mg
- Total Carbohydrate 29.7 g
- Dietary Fiber 5.0 g
- Sugars 17.7 g
- Protein 40.2 g
The following items or measurements are not included:
sweet chili sauce