Let's Wok - Recipes
Let's Wok - Recipes
Sweet Savory Soy Chicken Stir-Fry with Broccoli
A bold and flavorful stir-fry featuring tender chicken, crisp vegetables, and a rich, savory sauce with a touch of sweetness and heat. This dish shines on its own or paired with rice or noodles – and it’s low-carb friendly too! Serves: 4Gear: HOT WOKMood: Sweet, savory, spicy, eastern vibesPrep time: 15 minutesMarinate: 1 hour 🛒 Ingredients Meat & marinade 750 g chicken breast or boneless chicken thighs, thinly sliced 1 tsp chili flakes 1 tsp ground white pepper ½ tsp salt 1 tsp Chinese 5-spice powder 1½ tbsp peanut or rice oil 1 tsp cornstarch Vegetables 200 g large mushrooms, quartered 2 medium onions, sliced 2 red and/or yellow chili peppers, thinly sliced 300 g broccoli florets 4 garlic cloves, finely chopped Wok Sauce 1½ tbsp oyster sauce 1 tbsp fish sauce 1 tbsp light soy sauce 1 tbsp sweet soy sauce (kecap manis) 2 tbsp mirin 2 tsp cornstarch Other Neutral high-smoke point oil (e.g., sunflower or peanut oil) for frying 🔥 Instructions Marinate the chicken:In a bowl, mix chili flakes, white pepper, salt, Chinese 5-spice, oil, and cornstarch. Add the sliced chicken and toss to coat. Cover and let it marinate in the fridge for at least 1 hour. Prepare the wok sauce:In a small bowl, whisk together oyster sauce, fish sauce, light soy sauce, sweet soy sauce, mirin, and cornstarch. Set aside. Heat up your HOT WOK:Add a good splash of high-smoke point oil and heat until shimmering. Stir-fry the chicken:Fry the marinated chicken in batches if needed. Cook until golden and just done. Remove and set aside. Sauté the veggies:In the same wok, add a bit more oil if needed. Stir-fry garlic, onion, mushrooms, and chili peppers until they begin to soften. Add broccoli last and stir-fry for another 2–3 minutes until just tender. Bring it all together:Return the chicken to the wok. Pour in the sauce and toss everything together over high heat until evenly coated and glossy. Serve hot:Enjoy on its own or with rice or noodles. Add a sprinkle of sesame seeds or spring onion for extra flair.
Chicken with Oyster Mushrooms and Vegetables
A delicious and easy dish with chicken and oyster mushrooms with vegetables. (Serves 4 person) Ingredients 400 g chicken breast, cut into thin strips 200 g oyster mushrooms, cut into smaller pieces 1 red bell pepper, sliced into strips 1 yellow bell pepper, sliced into strips 1 carrot, sliced into thin pieces 2 spring onions, chopped 2 cloves garlic, finely chopped 1 tbsp fresh ginger, grated 2 tbsp soy sauce 1 tbsp oyster sauce 1 tsp sesame oil 1 tsp sugar 1 tbsp cornstarch mixed with 2 tbsp water 3 tbsp cooking oil (e.g., rapeseed oil) Fresh coriander or sesame seeds for garnish (optional) Instructions Prepare the chicken: Mix the chicken strips with 1 tbsp soy sauce and let them marinate for 10 minutes. Heat up the HOT WOK: Turn on your HOT WOK to high heat and add oil. Once the oil is smoking hot, stir-fry the chicken for 2-3 minutes until golden. Remove and set aside. Stir-fry vegetables and mushrooms: Add a little more oil if needed, then stir-fry the garlic and ginger briefly before adding the oyster mushrooms, bell peppers, and carrot. Stir-fry for 2-3 minutes until the vegetables are still slightly crisp. Add the chicken back: Return the chicken to the wok and add the oyster sauce, remaining soy sauce, sesame oil, and sugar. Stir well. Thicken the sauce: Pour in the cornstarch mixture while stirring to slightly thicken the sauce. Finish the dish: Add the spring onions and give it a final toss. Remove from heat. Serving: Garnish with fresh coriander or sesame seeds and serve immediately with steamed jasmine rice or noodles. 💡 Tip: Want an extra kick of heat? Add 1 tsp chili sauce or a freshly chopped chili along with the garlic! 🔥 Perfect cooking on the HOT WOK: The high temperature ensures the chicken gets a nice sear while keeping the vegetables crisp and delicious. Enjoy! 😋🥢
Delicious Mushroom Soup on Your HOT WOK
Mushroom soup is suggested here 🍄🟫. Made on a hot wok but can easily be prepared on the stove 😁. 2 tablespoons butter 2 tablespoons olive oil 1 red onion 3 cloves of garlic 400 grams brown mushrooms 1 dl white wine 1 tablespoon fresh thyme 3 tablespoons flour 1 liter mushroom broth (used 3 mushroom bouillon cubes in 1 liter water) 2 teaspoons Dijon mustard Cream Salt and pepper Finely chop the red onion and garlic. Slice the mushrooms. Bring all the ingredients to the wok. Put butter and olive oil in a pan over low heat (middle burner). Put the chopped onions and garlic in the wok, fry until golden. Add the mushrooms and fry until most of the liquid is gone. Add white wine and thyme, let most of it evaporate. Add Dijon mustard, salt, and pepper. Sprinkle flour over and add the mushroom broth, let it simmer for about 5 minutes, stirring occasionally. Finish with a little cream and season to taste with salt and pepper.
