🍂 Autumn Deals 🍁 Up to 90% off – Shop now!

Free Shipping from 99,-

1,000,000+ satisfied customers preceded you

Celebrating our 10th anniversary this year

Free Shipping from 99,-

4.8 Trusted Shops 22.167 reviews

Customer service

0

Home Wok met kip, cashewnoten en groenten

Asian Quick Weeknight Chicken Stir-fry Wok Healthy

Stir-frying is the fastest way to get a complete meal on the table. You chop, you fry and you serve, and it takes no more than half an hour. The key is a good wok pan that heats up quickly and evenly, so your vegetables stay crisp and your chicken gets a nice color. This recipe combines tender chicken with fresh vegetables, roasted cashews and a rich sauce of soy sauce, oyster sauce and sesame oil. It’s an easy way to put a flavorful plate on the table any night.

x_ckl_recipe_markerWok with chicken, cashews and vegetables A classic stir-fry with juicy chicken, crunchy vegetables and a savory sauce. On the table in under 30 minutes, perfect for weeknights. How to make wok with chicken, cashews and vegetables? Main course Asian 4 servings 15 min 37 min

Cut the chicken breast into thin strips and toss them in a bowl with 1 tablespoon soy sauce, 1 teaspoon sesame oil and 1 teaspoon cornstarch. Let marinate for 10 minutes.
Cut the bell pepper into strips, break the broccoli into small florets, slice the carrot thinly and cut the spring onions on the diagonal. Finely chop the garlic and ginger.
Make the sauce: mix 2 tablespoons oyster sauce, 2 tablespoons soy sauce, 1 tablespoon sesame oil, 1 teaspoon sugar and 3 tablespoons water in a small bowl. Set aside.
Heat the wok pan over high heat. Once the pan is very hot add 1 tablespoon sunflower oil and stir-fry the chicken strips for 3 to 4 minutes until cooked through and golden brown. Scoop them out of the pan and set aside.
Add a little more oil to the pan. Fry the garlic and ginger for 30 seconds over high heat until fragrant. Add the carrot and broccoli and stir-fry for 2 minutes.
Add the bell pepper and spring onion and stir-fry another 2 minutes. The vegetables should still have a bit of bite.
Return the chicken to the pan, pour the sauce over and toss everything together. Let simmer for 1 minute until the sauce thickens slightly.
Sprinkle the cashews on top and serve immediately with steamed rice or noodles.

Asian Quick Weeknight Chicken Stir-fry Wok Healthy 500 g chicken breast 1 red bell pepper 200 g broccoli 1 large carrot 3 spring onions 3 cloves garlic 1 piece fresh ginger (about 2 cm) 100 g unsalted cashew nuts 3 tablespoons soy sauce 2 tablespoons oyster sauce 2 teaspoons sesame oil 1 teaspoon cornstarch 1 teaspoon sugar 3 tablespoons water 2 tablespoons sunflower oil Steamed rice or noodles, as desired Wok pan Cutting board Sharp knife Mixing bowl Wooden spoon or wok spatula Small bowl (for the sauce) Wok pan wok-1 Wok pan Induction induction-wok Sola Wok pans sola-wok-2 Poke Bowl Bowls poke-bowl-bowls Cookinglife Cookware Set Black Cera 3-piece - Wok Pan Ø 28 cm + Frying Pans Ø 24 & 28 cm - Suitable for All Heat Sources - Ceramic Non-stick Coating Cookinglife Pannenset Beka wok pan Energy R with helper handle Ø 30 cm – ceramic non-stick coating Beka Wokpan Blackwell wok pan carbon steel Ø 30 cm – without non-stick coating – suitable for all heat sources Blackwell Wokpan SCANPAN Wok Pan Classic Induction ø 24 cm - suitable for all heat sources - standard non-stick coating SCANPAN Wokpan Quick stir-fry with chicken and cashew nuts foodies-snelle-roerbak-met-kip-en-cashewnoten Thai coconut rice with chicken and mango foodies-thaise-kokosrijst-met-kip-en-mango Spicy Thai basil chicken wok foodies-pittige-thaise-basil-chicken-wok Stir-fried steak strips with shiitake and bok choy foodies-roergebakken-biefstukreepjes-met-shiitake-en-bokchoy

Recipe

Wok with chicken, cashews and vegetables

A classic stir-fry with juicy chicken, crunchy vegetables and a savory sauce. On the table in under 30 minutes, perfect for weeknights.

Course	Main course
Kitchen	Asian
Servings	4 servings

Preparation time

Preparation time	15 min
Total	37 min

Equipment

Wok pan
Cutting board
Sharp knife
Mixing bowl
Wooden spoon or wok spatula
Small bowl (for the sauce)

Ingredients

500 g chicken breast
1 red bell pepper
200 g broccoli
1 large carrot
3 spring onions
3 cloves garlic
1 piece fresh ginger (about 2 cm)
100 g unsalted cashew nuts
3 tablespoons soy sauce
2 tablespoons oyster sauce
2 teaspoons sesame oil
1 teaspoon cornstarch
1 teaspoon sugar
3 tablespoons water
2 tablespoons sunflower oil
Steamed rice or noodles, as desired

How to make wok with chicken, cashews and vegetables?

Cut the chicken breast into thin strips and toss them in a bowl with 1 tablespoon soy sauce, 1 teaspoon sesame oil and 1 teaspoon cornstarch. Let marinate for 10 minutes.
Cut the bell pepper into strips, break the broccoli into small florets, slice the carrot thinly and cut the spring onions on the diagonal. Finely chop the garlic and ginger.
Make the sauce: mix 2 tablespoons oyster sauce, 2 tablespoons soy sauce, 1 tablespoon sesame oil, 1 teaspoon sugar and 3 tablespoons water in a small bowl. Set aside.
Heat the wok pan over high heat. Once the pan is very hot add 1 tablespoon sunflower oil and stir-fry the chicken strips for 3 to 4 minutes until cooked through and golden brown. Scoop them out of the pan and set aside.
Add a little more oil to the pan. Fry the garlic and ginger for 30 seconds over high heat until fragrant. Add the carrot and broccoli and stir-fry for 2 minutes.
Add the bell pepper and spring onion and stir-fry another 2 minutes. The vegetables should still have a bit of bite.
Return the chicken to the pan, pour the sauce over and toss everything together. Let simmer for 1 minute until the sauce thickens slightly.
Sprinkle the cashews on top and serve immediately with steamed rice or noodles.

Cooking mode Prevents your screen from going to sleep

Stir-frying works best over high heat with a pan that heats up quickly and evenly. Add ingredients in order of cooking time so everything is done at the same moment. Add the cashews only at the very end so they stay nice and crunchy.

Want to vary it? Swap the chicken for shrimp or tofu, or change the vegetables to whatever you have in the fridge. Stir-frying is the perfect dish for being in control of flavors and combinations. Invest in a good wok pan for your kitchen and you'll always be ready for a quick, tasty meal.