Stir fry chicken and vegetables

Carmen, author of Tía Alia , brings us a chicken and vegetable stir-fry , a rich, healthy, natural recipe. He makes it in a wok, and it is a recipe that has everything, from color to flavor, perfect for day to day.

Call it what we call it, stir fry or sauté (which is more ours), this dish is a true delight in every way. Healthy wholesome ingredients, little oil, this chicken and vegetable stir fry is not a diet recipe, but it might as 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 whatever we have closest to hand in our fridges. 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 to cook each ingredient for the required time without having to remove it to incorporate the others. We only 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 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 , Star Wave porcelain bowl from Tokyo Design Studio and Nezumi ceramic bowl from Tokyo Design Studio .

Ingredients (for four units)

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

Elaboration

1. Cook the noodles following the manufacturer's instructions, leaving them slightly hard or al dente (if it says 4 minutes on the package, we leave them 3). Drain and submerge in a container with ice water to cut the cooking. Drain again and sauté in our wok with a little vegetable oil. We booked.
2. We toast the cashews in a frying pan without any oil, over medium heat so that they do not burn and stirring from time to time. In five minutes they will be ready. We booked.
3. We prepare the rest of the ingredients so that the cooking time is quick and uninterrupted. We will need a very sharp knife and a cutting board because that is what the following 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. We do the same with the piece of fresh ginger.
6. Remove the coriander leaves from the stems. 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 coriander if you don't like it.
7. Separate the broccoli heads from the stem. We cut the heads into small pieces of similar size. Peel the trunk and cut it into long sticks or strips.
8. Remove the green part of the chives and peel them. We finely chop.
9. 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.
10. Let's pour a little oil on the base of our wok and heat it up. 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.
11. Add a little more oil to the wok and add the chopped garlic, ginger and coriander stems. Stir for one minute before adding the broccoli, spring onion and carrot. We skip 2 or 3 minutes.
12. 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. 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. We serve in bowls immediately before it cools down, accompanying the stir fry with a few lemon wedges.

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