Ingredients

• 1 tablespoon mild sweet chili sauce
• 2 tablespoons hoisin sauce
• 2 tablespoons soy sauce
• 2 tablespoons honey
• 2 tablespoons rice vinegar or 2 tablespoons dry sherry
• 3 -4 cloves garlic, crushed
• 1 1/2 teaspoons fresh grated ginger
• 3 small fresh red chilies, finely chopped,deseeded if you want less heat
• 1 1/2-2 lbs chicken thigh fillets or 1 1/2-2 lbs chicken breasts, cubed
• 2 tablespoons peanut oil, divided
• 2 onions, halved then sliced in wedges
• 1 lb asparagus
• 3/4 lb baby bok choy, shredded
• 2 tablespoons green onion tops, chopped

Instructions

1. Combine the first eight ingredients in a glass bowl, add the chicken, mix.

2. Cover and refrigerate for several hours or overnight.

3. Snap off the tough ends of the asparagus, discard, cut asparagus in approx 1 ½ inch pieces.

4. Cook, steam or microwave the asparagus until just tender, rinse under cold water, drain.

5. Now drain the chicken from the marinade, reserve the marinade.

6. Heat one tablespoon of oil in the wok and stir-fry the onions until going soft, remove.

7. 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.

8. Add the onion, asparagus and bok choy, cook until heated through and the bok choy starts to wilt (this won’t be long).

9. Transfer to a serving dish and sprinkle on the green onions….