Chili Chicken With Asparagus

Recipe by kelly in TO
READY IN: 35mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 13
  • 13
    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
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DIRECTIONS

  • Combine oyster sauce and sweet chilli sauce in a small dish and set aside.
  • Place noodles in a large, heatproof bowl. Cover with boiling water. Stand for 1 minute. Drain. Separate noodles and set aside.
  • 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.
  • 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.
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