Chili Chicken Stir-fry With Asparagus And Bok Choy

Total Time: 50 mins Preparation Time: 35 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 tablespoon mild sweet chili sauce
• 2 tablespoons hoisin sauce
• 2 tablespoons soy sauce
• 2 tablespoons honey
• 2 tablespoons rice vinegar or 2 tablespoons dry sherry
• 3 -4 cloves garlic, crushed
• 1 1/2 teaspoons fresh grated ginger
• 3 small fresh red chilies, finely chopped,deseeded if you want less heat
• 1 1/2-2 lbs chicken thigh fillets or 1 1/2-2 lbs chicken breasts, cubed
• 2 tablespoons peanut oil, divided
• 2 onions, halved then sliced in wedges
• 1 lb asparagus
• 3/4 lb baby bok choy, shredded
• 2 tablespoons green onion tops, chopped

Recipe

• 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….