Chili Chicken With Asparagus

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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.