A quick and flavour-packed wok dish with juicy chicken, crispy vegetables and rice. Dark and light soy sauce bring plenty of flavour, while the high heat of the HOT WOK gives the chicken and vegetables the perfect sear.
Serves approx. 4
Ingredients
- 500 g chicken breast
- Cooked rice
- 1 zucchini
- 1 bell pepper
- 3 carrots
- ½ leek
- 1 small pack sugar snap peas
- Dark soy sauce
- Light soy sauce
- Wok seasoning of your choice
- A little water
- High-heat cooking oil
Preparation
Cut the chicken breast into small cubes and marinate briefly in dark soy sauce.
Meanwhile, cut the zucchini, bell pepper, carrots and leek into thin strips.
Heat your HOT WOK until very hot. Add a little high-heat cooking oil and stir-fry the chicken over high heat, keeping it moving constantly.
Once the chicken is nicely seared, remove it from the wok and set aside.
Add the vegetables to the hot wok and stir-fry over high heat. Add a small splash of water occasionally if needed.
Season generously with light and dark soy sauce and your favourite wok seasoning.
Add the cooked rice and continue stir-frying, tossing everything together over high heat.
Finally, return the chicken to the wok and add the sugar snap peas. Stir-fry briefly until everything is hot and well combined.
Serve immediately.
High heat. Quick cooking. Big flavour.
Looking for the right setup? Explore our carbon steel wokpans or discover more cooking inspiration in the HOT WOK Academy.
