Let's Wok - Recipes
Let's Wok - Recipes
Asian-Inspired Wok with Chicken and Fresh Vegetables
Serves 4. Approximately 600g of chicken breast, sliced into strips and pre-cooked for about 5-10 minutes. 1 zucchini, cut into pieces. 2 bell peppers, cut into pieces. 3 carrots, cut into pieces. 1 leek, sliced into half rings. 1 large onion, roughly chopped. 2 cloves of garlic, finely chopped. Approximately 100ml of teriyaki sauce. Approximately 100ml of hoisin sauce. Heat the wok and add a little oil. Sear the chicken breast until browned, then remove it from the pan. Gradually stir-fry the vegetables until they are tender. Add the chicken back into the wok. Pour in both sauces and heat through. Mix everything together well. Cook rice. Serve the dish hot on a plate. Optional: Sprinkle some sesame seeds on top. Enjoy!
Simple Chicken in Wok by HOT WOK
Simple Chicken in Wok Here's what you'll need for 4 servings: 500g chicken breast, sliced into thin strips 1 red bell pepper, sliced into strips 1 yellow bell pepper, sliced into strips 1 onion, chopped 3 cloves of garlic, chopped 1 broccoli, cut into small florets 1 carrot, sliced thinly 2 tbsp. soy sauce 2 tbsp. sesame oil 1 tsp. ginger, grated 1 tsp. sugar Fresh coriander, chopped for serving 2 dl rice Instructions:Cook the rice according to the package instructions and keep it warm. You can also use noodles.Turn on your HOT WOK and place your wok pan on the burner. Heat the oil over high heat. Add the chicken and cook for about 5-7 minutes, until browned and cooked through. Remove the chicken from the pan and set aside.Add the onion, garlic, ginger, and sugar to the wok and stir-fry for a minute, until fragrant.Add the bell peppers, broccoli, and carrot to the wok and stir-fry for another 3-5 minutes, until the vegetables are tender.Add the chicken back to the wok along with soy sauce and stir to combine the ingredients. Heat through for 2-3 minutes.Serve the wok dish immediately with hot rice and sprinkle with fresh coriander.Enjoy!
Lemongrass Chicken
Lemongrass Chicken for 2 persons Ingredients: 75g fresh ginger 50g lemongrass 50g garlic 2 small chili peppers Finely chop everything and cover with sunflower oil. 400g chicken breast fillet Cut into pieces. Season with salt and pepper, sprinkle with cornstarch. 500g jalapenos, cleaned and cut into thin strips. Proceed the same way with a red onion. Mix strong chicken broth with plenty of fish sauce and cornstarch. Use 2 tablespoons of cornstarch per 1/2 liter. Serve with fragrant rice. Strongly supported by the Wok burner from HOT WOK. (Recept Uwe Bender)
Appetizer: Ricepaper with Chicken and Pak Choi
Appetizer: Ricepaper with Chicken and Pak ChoiAll you need: - Pak Choi - Chicken breast (cut into strips)- Sesame Oil - Oyster sauce- Soya sauce- Red curry paste- Peanut Oil / Sunflower Oil- Rice paper- Sesame seeds- Fresh limeMarinade for the chicken (can be made the day before - or 2 hours before)In mixet ratio 1:1- Sesame Oil - Oyster sauce- Soya sauce Preparation of the chicken:Heat peanut Oil/sunflower Oil in the wok. Fry red curry paste (dosage according to how strong you want it) in the oil. Pour the chicken into small cubes - or strips into the wok. Fry the chicken well. Remove the chicken.Add the coarsely chopped pak choi to the wok and fried it. Rice paper as a base / serving optionPour a good amount of Oil into your wok pan. Heat the oil to about 180 degrees - Peanut oil or Sunflower oilThe rice paper will bubble up in 2 seconds when the oil is hot enough. If the oil is not hot enough, the rice paper will not bubble. When the rice paper bubbles up, immediately remove it from the wok again. Info: You can cut the rice paper into all different sizes. ServingPut a few pieces of Pak Choi on a piece of rice paperThen a few pieces of chicken Finally, squeeze some fresh lime over it Sprinkle some sesame seeds on top And now you can serve.
Chicken with vegetables
Chicken must probably be said to be in the top 3 when it comes to popular ingredients in wok dishes. In this recipe, it has been joined by pasta and delicious vegetables such as sweet peas, chickpeas, mushrooms and peppers.Credit: Handgaard_bbqIngredients4 people Wok sauce 1 general soy sauce 3 tsp. Ketjap mani soy sauce 2 tbsp. sweet chili sauce 1 tbsp. mustard 2 tbsp. sugar Chicken and vegetables 400 chicken 1 tbsp. Tuscan spice mix 200 mushrooms 1 bell pepper 1 tbsp chickpeas 1 bag of sweet peas (common peas and sugar peas can also be used) 1 onion sunflower oil salt & pepper
Chicken and vegetables
For 4 persons. Wok sauce 1 dl soy 3 tbsp ketjap manis 2 tbsp sweet chili sous 1 tbsp mustard 2 tbsp sugar Chicken and vegetables 400 g chicken 1 tbsp Italian Toscana 200 g mushrooms 1 pepper fruit 1 can chickpeas 1 bag candy peas 1 onion Oil for frying Salt and pepper How to: 1. Coarsely chop everything and mix the wok sauce together.2. Turn on your hot wok and fry the chicken, once the chicken is fried, remove it.3. Fry the chickpeas and take them off again.4. Fry the mushrooms, when the mushrooms start to shrivel add the onions. 5. When the mushrooms and onions have turned colour. Add the pepper fruit fry for a minute.6. Take all the other ingredients in the wok, except the candy peas.7. Season to taste with salt and pepper. 8. Just before serving, toss in the candy peas. Recipe from: https://www.instagram.com/handgaard_bbq/
Lemon Chicken by HOT WOK
You need: 400 g. chicken cut into 3x3 cm. cubes 300 g. potato flour Salt and pepper 1 liter sunflower oil for frying Marinade for chicken: 2 tbsp. light soya sauce1 tbsp. sesame oil2 tsp. sugar½ tsp. salt1 tbsp. finely grated fresh ginger1 egg Lemon sauce: 1 lemon – both the juice and the zest cut into strips2 tbsp. honey2 tbsp. rice vinegar2 dl. Chicken stock2 tbsp. maizena (or some kind of starch)1 tsp. powdered sugarWaterSalt Garnish: Slices of lemonSpring onion, finely choppedFresh cilantro, finely chopped Instructions: Mix the ingredients for the marinade and coat the chicken in a bowl. Massage the marinade into the chicken pieces. Put the potato flour in a bowl with some salt and pepper. Crack the egg into the bowl with the chicken and mix thoroughly. Dredge the chicken pieces in the potato flour mixture. Heat the oil in your wok to 180 °C. The sauce: Zest the lemon and cut it into thin strips. Juice the lemon in a bowl and mix with honey, rice vinegar, and a bit of salt. Mix maizena and powdered sugar with a bit of cold water. Prepare 2 dl. Chicken stock. When the oil in the wok is hot enough, you fry the chicken. Do not fry all the chicken at a time, but fry some at a time. The chicken should be golden and crispy after about 4 minutes. Remove the chicken to a paper to get rid of excess oil. When the chicken is done, you can get rid of the oil from the wok. As you have not fried fish, you can save the oil and use it 2-3 more times. When you throw out oil, never put it in the sink but pour the cold oil into a bottle of sorts and throw it in the trash can. Then you are ready to make the sauce. Add 2-3 tsp. oil in the wok and add the lemon zest. Cook for 10 seconds and add the lemon juice and heat for an additional 30 seconds. Add the chicken stock and reduce the sauce for a couple of minutes. Thicken the sauce with maizena – get the sauce to a boil to thicken. Add the chicken to the sauce and make sure all the chicken is coated. Garnish with lemon slices, spring onion, and fresh cilantro.
Chicken soup - Dom Kaah Gai
Ingredients for 4 people: Chicken fillet 200 g. Mushrooms 150 g. Coconut milk 400 g. Galangarrots 100 g. Lemongrass 3 pieces. Kaffir lime leaves 6 pcs. Coriander To taste Chili To taste Lime 6 tbsp. Fish soy 3 tbsp. Water 300 ml. Salt 1 tsp. Procedure:Chicken cut into strips, mushrooms rinsed and cut. Cut galangarod into thin slices/rings and cut lemongrass diagonally into strips and add to water mixed with 1 tbsp lemon juice. Boil the coconut milk and water. Galangarod, mushrooms, lemongrass, kaffir lime leaves, chicken and salt are added. Cook for about 10 minutes. Add chilli, fish soya and 5 tbsp. lime are added. Add coriander to taste. Serve as soup with bread or with rice. Enjoy!
