Chili Chicken Stir-fry With Asparagus and Bok Choy

READY IN: 50mins
Recipe by PetsRus

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

Top Review by Becky in Wisconsin

***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.

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….

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