Chili Chicken With Asparagus

Very tasty meal.

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.

oyster sauce, sweet chili sauce, rice noodles, peanut oil, chicken breasts, asparagus, red chile, garlic cloves, sesame oil, baby bok choy