Stir fry chicken and vegetables
Carmen, author of Tía Alia , brings us a sautéed chicken and vegetables , a rich, healthy, natural recipe. She makes it in a wok, and it is a recipe that has it all, from color to flavor, perfect for everyday use.
Whatever we call it, stir fry or sautéed (which is more ours), this dish is a true delight in every way. Wholesome, wholesome ingredients, little oil, this chicken and vegetable stir fry isn't a diet recipe, but it might as well be.
We can do without the noodles and cashews and reduce the number of calories it contains, as well as vary the vegetables to taste or whatever we have most on hand in our fridges. Snow peas, green beans, zucchini, leek, asparagus are some of the ones that seem perfect for this combination.
To prepare this stir fry we need a wok in which we can cook each ingredient for the required time without having to remove it to incorporate the others. We just have to move them towards the walls of the wok and leave the base free to skip the next one. This way they stay warm and don't overcook. It is advisable to use utensils that do not scratch the metal of the wok so that it will last for many years. Something that, once you try to cook with a wok, you will want to happen yes or yes.
Ken Hom carbon steel wok, Ken Hom bamboo utensil set, Tokyo Design Studio Star Wave porcelain bowl and Tokyo Design Studio Nezumi ceramic bowl .
Ingredients (for four units)
- 200g of noodles
- 50g of cashews
- 300gr of chicken breast
- 2 cloves of garlic
- A 5 cm piece of fresh ginger
- 1 bunch of fresh coriander
- 1 broccoli
- 2 spring onions
- 3 carrots
- 30ml soy sauce
- 15ml fish sauce
- ground black pepper
- Vegetable oil
- 1 lemon (optional)
- Cook the noodles following the manufacturer's instructions, leaving them slightly hard or al dente (if the package says 4 minutes, we leave them 3). Drain and submerge in a bowl of ice water to stop the cooking. We drain again and sauté in our wok with a little vegetable oil. We booked.
- Toast the cashews in a frying pan without any oil, over medium heat so they don't burn, stirring occasionally. In five minutes they will be ready. We booked.
- We prepare the rest of the ingredients so that the moment of cooking is fast and uninterrupted. We will need a very sharp knife and a cutting board because that is what the following tasks consist of.
- Cut the chicken breasts into 1 cm strips and season with salt and pepper.
- Peel the garlic cloves and chop them finely. We do the same with the piece of fresh ginger.
- Remove the coriander leaves from the stems. We chop the latter finely and keep the leaves whole, although this is optional and you can chop them if you like more. In fact, you can also do without the cilantro if you don't like it.
- We separate the heads of broccoli from the stem. We cut the heads into small pieces of similar size. Peel the trunk and cut it into sticks or long strips.
- Remove the green part of the onions and peel them. We chop finely.
- Peel the carrots and cut them into thin slices of about 2 mm. To make them more beautiful we can make the cuts slightly diagonally.
- Let's pour a little oil into the base of our wok and heat it. Sauté the chicken over high heat for a couple of minutes. With the help of a bamboo spoon or spatula, remove the chicken pieces from the center of the wok and place them at the ends. This way the chicken stays warm without overcooking.
- Add a little more oil to the wok and add the garlic, ginger and chopped coriander stems. Stir for a minute before adding the broccoli, spring onion and carrot. We sauté 2 or 3 minutes.
- Lower the chicken pieces from the sides of the wok and mix well. Next we add the noodles together with the soy sauce and the fish sauce. We remove with the bamboo tongs , lifting the noodles so that they loosen each other and mix well with the rest of the ingredients.
- Once everything is well mixed, sprinkle with coriander leaves to taste and add the cashews. Serve in bowls immediately before it cools, accompanying the stir fry with some lemon wedges.
Star Wave porcelain bowls by Tokyo Design Studio , Ken Hom carbon steel wok , Ken Hom bamboo utensil set Y Nezumi ceramic bowl by Tokyo Design Studio .
Qué tipo de salsa de pescado usas y dónde la consigues?