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Chilli Chicken
Ingredients (serves
4)
1/3 cup oyster sauce
1/3 cup sweet chilli
sauce
500g fresh thick rice noodles (see note)
2 tablespoons
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
2 garlic cloves, finely chopped
1 teaspoon sesame oil
1 bunch baby bok choy, trimmed, leaves and
stems separated, thinly
sliced
Method
Combine oyster sauce and sweet chilli sauce in a
jug. 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.
Notes & tips
Note: Fresh thick rice
noodles are best bought fresh off the shelf in Asian grocery stores and
used within 7
days
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