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Chili Chicken Stir Fry (Low GI)


⅓ cup (80ml) oyster sauce
⅓ cup (80ml) sweet chili sauce
1 lb. (500g) fresh thick rice noodles
2 tablespoons (30ml) peanut oil
4 to 6 chicken breast fillets, trimmed, thinly sliced
2 bunches asparagus, trimmed, cut into 5cm lengths
1 long red chili, de-seeded, thinly sliced lengthways
2 garlic cloves, finely chopped
1 teaspoon (5ml) sesame oil
1 bunch baby bok choy, trimmed, leaves and stems separated, thinly sliced

Combine oyster chili sauce. Cook noodles as usual. Rinse, drain, and set aside.
Heat some of the peanut oil in a wok or skillet. Stir fry chicken until cooked through. Add more peanut oil to wok, along with sesame oil.
Toss in garlic, asparagus, red chile. Stir fry for 2 to 3 minutes. Add noodles, sauces, bok choy and continue to stir fry until leaves wilt.

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