Chicken wok with vegetables
Chicken wok is a dinner that is ready in just 30 minutes! Prepare all the ingredients before heating the wok, and you are only a few minutes away from a tasty wok dinner with chicken and vegetables. Chicken can be replaced with pork or beef.
Ingredients · Servings 4
- 600 g chicken fillet
- 1 head of broccoli
- 2 pieces of bell pepper
- 1 red onion
- coriander
- oil
- 1 stk squash
- spring onion
- 1 dl soyasaus
- 1 dl chicken stock
- 1 tablespoon cornstarch
- 1 tablespoon honey
- 1 ts riseddik
- 1 tsp sesame oil
- 1 tablespoon ginger
- 2 cloves garlic
- 0.5 ts sort pepper
Method · 30 min
- Cut the chicken into strips or thin slices.
- Clean and cut the broccoli into small florets, and peel and cut the stalk into slices. Clean and cut the peppers into even pieces, cut the red onion into thin strips and the squash into neat slices that are about 1 cm thick.
- Mix all the ingredients for the sauce in a jar, put on a tight lid and shake everything together well. Make sure the cornstarch does not clump.
- Heat some oil in a wok or large frying pan. Fry the chicken quickly over high heat, preferably in two batches, then transfer the meat to a plate.
- Reheat the wok, add a little oil, paprika and onion. Fry quickly while stirring for about 30 seconds, add broccoli and squash and continue to fry until the vegetables are barely tender but still crispy.
- Return the chicken to the pan and add the sauce. Bring everything to a boil while stirring.
- Serve immediately, preferably topped with fresh coriander and spring onions and with cooked rice on the side.
2 bell peppers, preferably one red and one yellow
Sauce
1 dl chicken stock, or bouillon
