Ingredients
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1 tablespoon mild sweet chili sauce
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2 tablespoons hoisin sauce
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2 tablespoons soy sauce
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2 tablespoons honey
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2 tablespoons rice vinegar or 2 tablespoons dry sherry
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3 -4 cloves garlic, crushed
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1 1/2 teaspoons fresh grated ginger
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3 small fresh red chilies, finely chopped,deseeded if you want less heat
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1 1/2-2 lbs chicken thigh fillets or 1 1/2-2 lbs chicken breasts, cubed
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2 tablespoons peanut oil, divided
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1 lb asparagus
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3/4 lb baby bok choy, shredded
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2 onions, halved then sliced in wedges
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2 tablespoons green onion tops, chopped
Instructions
- Combine the first eight ingredients in a glass bowl, add the chicken, mix.
- Cover and refrigerate for several hours or overnight.
- Snap off the tough ends of the asparagus, discard, cut asparagus in approx 1 ½ inch pieces.
- Cook, steam or microwave the asparagus until just tender, rinse under cold water, drain.
- Now drain the chicken from the marinade, reserve the marinade.
- Heat one tablespoon of oil in the wok and stir-fry the onions until going soft, remove.
- 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.
- Add the onion, asparagus and bok choy, cook until heated through and the bok choy starts to wilt (this wont be long).
- Transfer to a serving dish and sprinkle on the green onions .