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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Recipe Information
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
Instructions
Cut the chicken breast into thin strips or bite-sized pieces and season with salt and ground black pepper.
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.
In a small bowl, mix the soy sauce, oyster sauce, honey, cornstarch, and water until smooth. Set this sauce mixture aside.
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.
Add the remaining 1 tablespoon of vegetable oil to the skillet. Add the garlic and sliced red chili, cooking for 30 seconds until fragrant.
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.
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.
Stir in the chopped green onions and adjust seasoning if necessary.
Serve hot over steamed rice or noodles for a complete meal.
Nutrition Facts
Calories |
1176 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.3 g | 56% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 17.0 g | ||
| Cholesterol | 382 mg | 127% | |
| Sodium | 3636 mg | 158% | |
| Total Carbohydrate | 44.3 g | 16% | |
| Dietary Fiber | 7.8 g | 28% | |
| Total Sugars | 24.5 g | ||
| Protein | 152.6 g | 305% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 326 mg | 25% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 2313 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
