Chili Chicken With Asparagus - cooking recipe

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

Preparation

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.