Chicken Stir Fry - Low Glycemic Index Recipes

If you are a fan of stir fry, then this chicken stir fry with chili and vegetables is a must for your low glycemic index recipes collection. It is a great way to enjoy a quick, healthy and light meal.


1/3 cup oyster sauce
1/3 cup sweet chili sauce
1 lb fresh thick rice noodles (see note)
2 tbsp peanut oil
4 to 6 chicken breast fillets, trimmed, thinly sliced
2 bunch of asparagus, trimmed, cut into 2" lengths
1 long red chilli, deseeded, thinly sliced lengthways
2 garlic cloves, finely chopped
1 tsp sesame oil
1 bunch baby bok choy, trimmed, leaves and stems separated, thinly sliced


Combine oyster and chili sauce.

Cook noodles as per instructions, and rinse, drain, and set aside.

Heat some of the peanut oil in wok or skillet.

Stir fry chicken until cooked properly.

Add more peanut oil to wok, along with sesame oil.

Toss in garlic, asparagus, and red chile.

Stir fry for 2 - 3 minutes.

Add noodles, sauces and bok choy and continue to stir fry until bok choy leaves wilt.


Versatile Variations:

In place of rice noodles, you may use ramen noodles or thin pasta noodles. It may not be quite the same, but still tasty, and a change of pace.

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