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Chilli chicken with asparagus
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Elevate your chicken game with this delicious, simple low-GI dinner recipe.
Ingredients:
  • 100.65 gm oyster sauce
  • 90.75 gm sweet chilli sauce
  • 500g fresh thick rice noodles (see note)
  • 36.40 gm peanut oil
  • 600g chicken breast fillets, trimmed, thinly sliced
  • 2 bunches asparagus, trimmed, cut into 5cm lengths
  • 1 long red chilli, deseeded, thinly sliced lengthways
  • 1 bunch baby bok choy, trimmed, leaves and stems separated, thinly sliced
Instructions:
  • In a jug, mix oyster sauce and sweet chili sauce. Place noodles in a large heatproof bowl and cover with boiling water. Let stand for 1 minute, then drain and set noodles aside.
  • Heat a wok over high heat until sizzling. Add 2 teaspoons of peanut oil and swirl to coat the wok. Stir-fry half of the chicken for 2 to 3 minutes until cooked through. Transfer to a plate. Repeat with 2 teaspoons of peanut oil and the rest of the chicken.
  • Pour the rest of the peanut oil into the wok. Toss in the asparagus, chili, garlic, and sesame oil. Stir-fry for 2 minutes. Add the noodles, bok choy stems, chicken, and the mixed sauces. Stir-fry for 1 minute until everything is warm. Toss in the bok choy leaves. Stir-fry for 15 seconds until the leaves are wilted. Serve and enjoy!

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