Tender Chicken with Noodles and Wild Broccoli

Tender Chicken with Noodles and Wild Broccoli from the HOT WOK

Serves 4–5 people:

• 500 g chicken inner fillet

• 150 g bimi (wild broccoli)

• 150 g green asparagus

• 4 carrots

• 4 spring onions

• 1 small zucchini

• 300 g wok noodles (here: “no pre-cooking – straight into the wok”)

For the marinade:

• 2 tbsp oil (peanut or rapeseed oil)

• 2 tbsp light soy sauce

• 1 tbsp teriyaki sauce

• ½ tsp baking soda

Cut the chicken fillets into bite-sized pieces. Add all marinade ingredients to a bowl, add the chicken, mix well, and marinate in the fridge for 3–4 hours. The baking soda helps make the chicken extra tender and juicy.

Cut the vegetables into chopstick-friendly pieces.

Prepare about 800 ml of vegetable or meat broth and add the following:

• 1 tbsp oyster sauce

• 3 tbsp light soy sauce

• 2 tbsp dark soy sauce

• optionally 1 tbsp teriyaki sauce to taste
  Stir everything together.

Now it’s time for the Hot Wok:

Add oil to the wok and then all the vegetables. Stir-fry the vegetables over high heat, tossing constantly. Season generously with a wok spice mix of your choice. Remove the vegetables from the wok (they should still be crunchy).

Then stir-fry the marinated chicken pieces. Add about 500 ml of the broth and reduce the heat on the wok burner. (The chicken will still be almost raw inside.) Add the noodles to the wok and keep adding broth as needed until the noodles are fully cooked and no longer absorb liquid.

Return the vegetables to the wok, heat briefly – and serve immediately.