Chili Chicken With Asparagus

• 1/3 cup oyster sauce
• 1/3 cup sweet chili sauce
• 500 g thick rice noodles
• 2 tablespoons peanut oil
• 600 g chicken breasts, thinly sliced
• 2 bunches asparagus, trimmed, cut into 5cm lengths
• 1 long red chile, deseeded, thinly sliced
• 2 garlic cloves, finely chopped
• 1 teaspoon sesame oil
• 1 bunch baby bok choy, trimmed, leaves and stems separated, thinly sliced

1. Combine oyster sauce and sweet chilli sauce in a small dish and set aside.
2. Place noodles in a large, heatproof bowl. Cover with boiling water. Stand for 1 minute. Drain. Separate noodles and set aside.
3. 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.
4. 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, peanut oil, chicken breasts, bunches, long red chile, garlic, sesame oil, choy

Taken from www.food.com/recipe/chili-chicken-with-asparagus-225282 (may not work)