Chili Chicken Stir Fry with Asparagus and Bok Choy
Elevate your weeknight dinner game with this vibrant Chili Chicken Stir Fry with Asparagus and Bok Choy, a quick and healthy dish that packs bold flavors and bright colors into every bite. Tender strips of seasoned chicken are stir-fried to perfection and paired with crisp asparagus, delicate baby bok choy, and a subtle kick from fresh red chili. A savory-sweet sauce made with soy sauce, oyster sauce, and a touch of honey ties the dish together, coating the ingredients in a glossy, irresistible glaze. Ready in just 30 minutes, this one-pan meal is perfect for busy nights and serves beautifully over steamed rice or noodles. Packed with protein and fresh veggies, it’s a delicious, well-rounded option for fans of Asian-inspired cuisine!
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Ingredients
- 450 grams Boneless, skinless chicken breast
- 200 grams Asparagus
- 150 grams Baby bok choy
- 1 piece Red chili
- 3 pieces Garlic cloves
- 3 tablespoons Soy sauce
- 2 tablespoons Oyster sauce
- 1 tablespoon Honey
- 1 teaspoon Cornstarch
- 2 tablespoons Water
- 2 tablespoons Vegetable oil
- 2 pieces Green onions
- 0.5 teaspoons Ground black pepper
- 0.25 teaspoons Salt
Directions
Step 1
Cut the chicken breast into thin strips or bite-sized pieces and season with salt and ground black pepper.
Step 2
Trim the woody ends off the asparagus and cut into 2-inch pieces. Separate baby bok choy leaves and rinse them well. Slice the red chili and finely mince the garlic cloves. Chop the green onions into 1-inch pieces.
Step 3
In a small bowl, mix the soy sauce, oyster sauce, honey, cornstarch, and water until smooth. Set this sauce mixture aside.
Step 4
Heat a large skillet or wok over medium-high heat and add 1 tablespoon of vegetable oil. Once hot, add the chicken and stir-fry for 3-4 minutes, or until cooked through. Remove the chicken from the pan and set aside.
Step 5
Add the remaining 1 tablespoon of vegetable oil to the skillet. Add the garlic and sliced red chili, cooking for 30 seconds until fragrant.
Step 6
Toss in the asparagus and stir-fry for 2-3 minutes, followed by the baby bok choy. Cook until the vegetables are tender but still crisp.
Step 7
Return the cooked chicken to the skillet and pour the prepared sauce over the ingredients. Stir well to coat everything evenly. Cook for an additional 2 minutes until the sauce thickens and coats the stir-fry.
Step 8
Stir in the chopped green onions and adjust seasoning if necessary.
Step 9
Serve hot over steamed rice or noodles for a complete meal.
Nutrition Facts
| Serving size | (1017.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1175.8 |
| Total Fat 43.3g | 0% |
| Saturated Fat 8.4g | 0% |
| Polyunsaturated Fat 17.0g | |
| Cholesterol 382.5mg | 0% |
| Sodium 3636.1mg | 0% |
| Total Carbohydrate 44.3g | 0% |
| Dietary Fiber 7.8g | 0% |
| Total Sugars 24.5g | |
| Protein 152.6g | 0% |
| Vitamin D 22.5IU | 0% |
| Calcium 326.2mg | 0% |
| Iron 11.5mg | 0% |
| Potassium 2312.9mg | 0% |
Source of Calories