Chili Chicken With Asparagus

Total Time
35mins
Prep 15 mins
Cook 20 mins

Very tasty meal.

Ingredients Nutrition

Directions

  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.
Most Helpful

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.

jrusk December 23, 2009