Chili Chicken With Asparagus |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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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.
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