Healthy and very impressive, this chicken and vegetable wok is an ideal stir-fry to add to your weekly menu’s favorite dinners. All you have to do is remember to marinate the chicken a few hours before cooking so it stays juicier and has a more intense flavor. Otherwise, this easy and quick recipe, is no more complicated than chopping the ingredients and heating the wok.
As with all wok stir-fries, the ideal thing is to cook the ingredients quickly over high heat. Traditionally, cast iron utensils are used, but with the de Buyer Affinity stainless steel wok multilayer construction wok, in addition to achieving fast heating and even heat distribution, we also have excellent cooking control, thanks to its quick response to temperature changes.
As I mentioned at the beginning, remember to marinate the chicken ahead of time when you want to make the stir-fry. You can also slice the peppers and spring onions in advance, so when it’s time to prepare the chicken and vegetable wok, all you’ll need to do is heat the oil and let it cook in no time.
Ingredients
- 800 g boneless chicken breast (or thigh, also boneless)
- 250 ml teriyaki sauce
- 3 red peppers
- The stems 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 not-too-large cubes, place it in a bowl, and add the teriyaki sauce. Stir well so all the pieces are coated.
- Cover the bowl and place it in the fridge so the chicken can marinate. It should be left for between 1 hour and 12 hours. The ideal thing is to 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 stems into diagonal slices. Set aside.
- Put a little olive oil in your de Buyer Affinity stainless steel wok and let it heat over medium-low heat.
- When it’s hot, turn up the heat and add the chicken cubes. Stir-fry them, tossing occasionally so they cook 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 often. You’ll see the sauce reduce.
- When 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. Any 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.
- Along with chicken, this stir-fry is ideal with turkey, beef, or pork. And 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 noodles or noodles.
