Wok stir-fried Chicken with veggies and cashew. A simple Chicken Recipe to share with family
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I love cooking in a wok because it adds a slightly smoked taste to the food and you can make all sorts of meals in no time. Veggies, seafood, meat, you can easily cook anything in a wok. Just give it a try, and I’m sure it will become your favorite cooking tool.
The first thing you need to do before cooking in a wok is to season it. Wash it well, dry it, and place it on the cooker. Grease it with a napkin soaked in oil, and leave it for a few minutes until it starts to get smoky. You can repeat this process two or three times. This way the wok will get a blackish layer that will not let the ingredients to get stuck on it.
Woks are very popular in Asian cuisine. The best ones are made of carbon steel, completely blackened and they get better in time. The blackish layer that forms on it will also give your food a special taste. Don’t use dish-washing liquid on it. You can easily wash it with a sponge and warm water.
You have to heat it up at high temperature, add a bit of oil, then spices and your favorite veggies, and stir well for a few minutes. This method is called stir-fry. Cooking food at high temperature for a short period makes it very healthy because it keeps most of the nutrients. (5-10 minutes).
Today I cooked chicken with bell peppers and zucchini upon which I sprinkled cashew to get a crispy texture. I sprinkled garlic flakes, salt and pepper on the chicken breast and mixed it with 1 tbs olive oil to get the aroma I wanted and to make it tender.
You can use any veggies you want, but you’ve got to try stir-fried zucchini with garlic. It’s crazy delicious.
I am always looking for new recipes, so if you’ve got some interesting ones, drop me a line in the comments below or on my Facebook page.
Here is my recipe for the chicken with veggies and cashew:
Wok stir-fried Chicken with Veggies and Cashew
- 3 bell peppers different colours
- 2 medium zucchini
- 1/2 cup roasted cashew
- 400g/1lb. chicken breast boneless and skinless
- 1 Tbsp chili flakes
- 1 Tbsp garlic flakes
- 1/2 tsp salt and pepper or to taste
- 2 Tbsp olive oil or coconut oil
Dice the veggies and chicken breast into bite-sized pieces.
Preheat the wok on medium-high heat. Once hot, add oil, garlic flakes, chili flakes, and the diced chicken. Season generously with salt and pepper.
Stir well and cook for about 6-8 minutes until the chicken is cooked through and turns golden on the sides.
Add veggies and cashew and stir-fry for another 2-3 minutes.
Serve warm and Enjoy!