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Chili Chicken Stir-fry With Asparagus and Bok Choy Recipe

March 8th, 2013 by alice  Tags: , , , , , | Print This Post Print This Post

INGREDIENTS

  1. 1tablespoon mildsweet chili sauce
  2. 2tablespoonshoisin sauce
  3. 2tablespoonssoy sauce
  4. 2tablespoonshoney
  5. 2tablespoonsrice vinegaror dry sherry
  6. 3-4clovesgarlic, crushed
  7. 1 1/2teaspoons fresh gratedginger
  8. 3small freshred chilies, finely chopped,deseeded if you want less heat
  9. 1 1/2-2lbschicken thigh fillets or chicken breasts, cubed
  10. 2tablespoonspeanut oil, divided
  11. 2onions, halved then sliced in wedges
  12. 1lbasparagus
  13. 3/4lbbaby bok choy, shredded
  14. 2tablespoonsgreen onion tops, chopped

DIRECTIONS

  1. Combine the first eight ingredients in a glass bowl, add the chicken, mix.
  2. Cover and refrigerate for several hours or overnight.
  3. Snap off the tough ends of the asparagus, discard, cut asparagus in approx 1 ½ inch pieces.
  4. Cook, steam or microwave the asparagus until just tender, rinse under cold water, drain.
  5. Now drain the chicken from the marinade, reserve the marinade.
  6. Heat one tablespoon of oil in the wok and stir-fry the onions until going soft, remove.
  7. Heat the rest of the oil, stir-fry the chicken until just browned, add marinade, simmer for approx 10 minutes, until tender, probably less when you use chicken breast, stir now and then.
  8. Add the onion, asparagus and bok choy, cook until heated through and the bok choy starts to wilt (this won’t be long).
  9. Transfer to a serving dish and sprinkle on the green onions….

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