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Rachael Ray's 30-Minute Healthy Recipes

East Meets West Chicken Stir Fry


* 1/3 C oyster sauce
* 1/3 C sweet chili sauce
* 1 pkg (about 500 g)rice noodles cooked as directed
* 2 TBSP peanut oil
* 4 to 6 chicken breast fillets, trimmed, thinly sliced
* 2 bunches asparagus, trimmed, cut into sections
* 1 long red chili, deseeded, thinly sliced lengthways
* 2 garlic cloves, minced
* 1 tsp. sesame oil
* 1 bunch baby bok choy, trimmed, leaves and stems separated, thinly sliced


1. Pour the oyster sauce in a small bowl. Add the chili sauce and mix well. Set aside.
2. Cook the noodles as directed on the package and drain well. Set aside.
3. Pour the peanut oil into a large heavy skillet and heat very hot.
4. Carefully add the chicken (do not over crowd pan) to the hot oil and cook until no longer pink. Do in several batches if necessary.
5. Once the chicken is cooked add the sesame oil to the skillet.
6. Then mix in the garlic until well combined.
7. Add the asparagus and red chili to the skillet and stir fry for 3 minutes.
8. Stir in the noodles, bok choy and oyster-chili sauce mixture.
9. Cook another 5 to 10 minutes or the bok choy leaves begin to wilt.


I currently have sesame oil and oyster sauce in my kitchen and was relieved to find a recipe that uses them both. The chicken and asparagus combination is really great and I love the surprise of the chili. This is unlike any stir fry I've ever made and I was really happy to have a change! I hope you enjoy it as much as we did.

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