https://www.debuyer.com/fr/blog/post/wok-de-poulet.html
Healthy and very impressive, this chicken and vegetable wok is an ideal stir-fry to keep among the weekly menu’s favorite dinners. Just remember to marinate the chicken a few hours before cooking so it turns out juicier and with a more intense flavor. Otherwise, this easy and quick recipe couldn’t be simpler: just cut the ingredients and heat the wok.
As with all wok stir-fries, the ideal is to cook the ingredients at high heat and quickly. Traditionally, iron cookware is used, but with de Buyer Affinity stainless steel wok multilayer construction, in addition to achieving rapid heating and even heat distribution, we also get excellent cooking control, thanks to its quick response to temperature changes.
As I mentioned at the beginning, remember to marinate the chicken in advance when you want to prepare the stir-fry. You can also cut the peppers and spring onions ahead of time so that, when it’s time to make the chicken and vegetable wok, all you need to do is heat the oil and let it cook in a flash.
Ingredients
- 800 g boneless chicken breast (or thigh, also boneless)
- 250 ml Teriyaki sauce
- 3 red peppers
- The stalks of 4 spring onions
- 50 g cashews
- 150 ml soy sauce
- 15 g sesame seeds
- Extra virgin olive oil
- Sesame oil
Preparation
- Cut the chicken into fairly small cubes, place it in a bowl, and add the teriyaki sauce. Stir well so all the pieces are coated.
- Cover the bowl and refrigerate so the chicken marinates. It should be left between 1 hour and 12 hours. Ideally, do it at night so it’s ready the next day.
- When you’re ready to cook it, take the chicken out of the fridge.
- Wash and cut the red peppers into julienne strips. You can do this with a good knife or use a kitchen mandoline. Set aside
- Cut the spring onion stalks into diagonal slices. Set aside.
- Pour a little olive oil into your de Buyer Affinity stainless steel wok and let it heat up over medium/low heat.
- When it’s hot, turn up the heat and add the chicken cubes. Stir-fry, stirring occasionally, so they cook through and brown well on all sides.
- Now add the red pepper strips, the cashews, and half of the spring onion slices. Stir to distribute everything evenly.
- Add the soy sauce and let it cook over medium heat for about 10 minutes, stirring frequently. You’ll see the sauce reduce.
- After the time is up, turn off the heat, add the sesame seeds, the rest of the spring onion, and a little sesame oil on top. Serve hot.
Tips
- You can add other vegetables, such as green or yellow pepper, mushrooms, eggplant, zucchini, or leek. Whatever you want, whatever you like best, or whatever you have in the fridge.
- Likewise, you can replace the cashews with almonds or peanuts, for example. Or leave out the nuts if that suits you better.
- In addition to chicken, this stir-fry is ideal with turkey, beef, or pork. You can also make it with fish or seafood. You’ll see how delicious it is!
- If you want a more complete dish, you can serve the stir-fry with rice or quinoa. Or add vermicelli or noodles.
