Chili Chicken Stir Fry (Low GI)

Ingredients:

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

Directions:

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.