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Chili Chicken With Asparagus

By kelly in TO on April 29, 2007

Photo

Photo by kelly in TO

1 Reviews
  • timer
  • Prep Time: 15 mins
  • Total Time: 35 mins
  • Servings: 4
Photo

Photo by kelly in TO

About This Recipe

"Very tasty meal."

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

  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.
Page 2 of 2 Chili Chicken With Asparagus (cont.)

Private Note

No Notes

Nutrition Facts

Serving Size: 1 (570 g)

Servings Per Recipe: 4

Amount Per Serving
%
Calories 855.9
 
Calories from Fat 208
24%
Amount Per Serving
%
Total Fat 23.1g
35%
Saturated Fat 5.6g
28%
Cholesterol 96.0mg
32%
Sugars 3.8 g
Sodium 1031.7mg
42%
Total Carbohydrate 118.2g
39%
Dietary Fiber 7.1g
28%
Sugars 3.8 g
15%
Protein 42.1g
84%

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."

    By jrusk on December 23, 2009 | 1013825
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