Stir fry chicken and vegetables

Carmen, author of Aunt Alia , brings us a chicken and vegetable stir-fry , a delicious, healthy, natural recipe. She makes it in a wok, and it's a recipe that has everything, from color to flavor, perfect for everyday.

Whether you call it stir fry or stir fry (which is more our style), this dish is a real delight in every sense. Healthy and wholesome ingredients, little oil, this chicken and vegetable stir fry is not a diet recipe, but it could well be.

We can do without noodles and cashews and reduce the number of calories it contains, as well as vary the vegetables to taste or to whatever we have on hand in our refrigerator. Snow peas, green beans, zucchini, leeks, 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 add the others. We just have to move them to the walls of the wok and leave the base free to sauté the next one. This way they stay hot and do not overcook. It is advisable to use utensils that do not scratch the metal of the wok so that it lasts for many years. Something that, once you try cooking with a wok, you will want to happen no matter what.

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)

• 200gr of noodles
• 50gr of cashews
• 300gr of chicken breast
• 2 cloves of garlic
• A 5cm piece of fresh ginger
• 1 bunch of fresh cilantro
• 1 broccoli
• 2 spring onions
• 3 carrots
• 30ml soy sauce
• 15ml fish sauce
• Salt
• Ground black pepper
• Vegetable oil
• 1 lemon (optional)

Elaboration

1. Cook the noodles according to the manufacturer's instructions, leaving them slightly hard or al dente (if the package says 4 minutes, leave them for 3). Drain and submerge in a container with ice water to stop the cooking. Drain again and sauté in our wok with a little vegetable oil. Set aside.
2. Toast the cashews in a frying pan without any oil, over medium heat so they don't burn, stirring occasionally. They will be ready in five minutes. Set aside.
3. We prepare the rest of the ingredients so that the cooking process is quick and uninterrupted. We will need a sharp knife and a cutting board because that is what the next tasks consist of.
4. Cut the chicken breasts into 1 cm strips and season with salt and pepper.
5. Peel the garlic cloves and chop them finely. Do the same with the piece of fresh ginger.
6. Remove the cilantro leaves from the stems. Chop the stems finely and keep the leaves whole, although this is optional and you can chop them if you prefer. In fact, you can also leave out the cilantro if you don't like it.
7. Separate the broccoli heads from the stem. Cut the heads into small pieces of similar size. Peel the stem and cut it into sticks or long strips.
8. Remove the green part of the spring onions and peel them. Chop them finely.
9. Peel the carrots and cut them into thin slices of about 2 mm. To make them look nicer, you can make the cuts slightly diagonally.
10. Pour a little oil into the base of your wok and heat it up. Sauté the chicken over high heat for a couple of minutes. Using a spoon or bamboo spatula, remove the chicken pieces from the centre of the wok and place them at the ends. This way, the chicken stays warm without overcooking.
11. Add a little more oil to the wok and add the garlic, ginger and chopped coriander stalks. Stir for a minute before adding the broccoli, spring onion and carrot. Stir-fry for 2-3 minutes.
12. We remove the chicken pieces from the sides of the wok and mix well. Then we add the noodles along with the soy sauce and fish sauce. We stir with the bamboo tongs , lifting the noodles so that they come loose from each other and mix well with the rest of the ingredients.
13. 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 a few lemon wedges.

Star Wave porcelain bowls by Tokyo Design Studio , Ken Hom carbon steel wok , Ken Hom bamboo utensil set and Nezumi ceramic bowl by Tokyo Design Studio .