Chicken Wok Tricks to cook a perfect Wok

Welcome one more time! Today I bring you the classic chicken wok recipe. And also, several tricks to make your woks the richest in the county!

This recipe is ideal to use the vegetables you have at home, it is a super tasty and light dish. In addition, it is good for the soul because it is always beautiful to look at. You can prepare this dish for a date and you are going to show off for sure because you will surprise anyone! A good chicken wok is always the safe option, and it takes 10 minutes!

About this chicken wok recipe

The wok is one of the fastest ways of cooking, this utensil is like a hybrid between a pan and a pot. This way makes that the heat is distributed throughout the utensil and thus it cooks very quickly and evenly!

In the wok it can be fried, boiled and stewed. But his specialty is stir fry. It does not have much of a secret, but you have to take into account a couple of things so that your chicken wok, vegetable wok or whatever you want comes out in the best way.

Things to keep in mind when making a chicken wok

  1. Vegetables : of a similar size, so they are cooked at the same time. And if there are vegetables that will take a little longer to cook than others, add them first. The perfect point for vegetables is when they are cooked but not tender. They are “crispy.” The magic is that each vegetable has its best point.
  2. The wok : before cooking, the wok must be well heated. At least for a minute. It should not lose temperature at any time so it is recommended to use high or medium / high heat.
  3. Oil : you have to use a type of oil that resists high temperatures and does not “burn”, because otherwise our wok will taste like burnt oil and ruin everything.
  4. “Wok hei” : that is the wrist movement that must be done to cook in the wok. You have to be moving all the time so that nothing burns. If you still don’t have that ability to move the wok like in the movies, nothing happens, you can always turn to the faithful wooden spoon companion.

    If you use the spoon, still move the wok. The idea is that they “touch” the vegetables as little as possible so they do not lose their juices!
  5. You can use whatever vegetables you have, and I repeat it again because it is super important: you have to cook them in order of tenderness!
  6. Meats : in this case we are going to make a chicken wok, but it works at all levels for any type of meat. It has to be chopped small, so it cooks quickly. And you can simply sauté them or marinate them to give it a more flavorful taste.

    The ideal meats are lean and tender, since we are going to cook them for a short time.

They can try adding different textures and flavors to find their ideal wok. But today’s chicken wok recipe is perfect. We marinate the chicken for a little while with the soy sauce to enhance the flavor, also, if you want, you can add a little lemon juice.

This chicken wok is only with vegetables, but if you want, you can add rice or noodles. Whichever of the two they add, they must be already cooked and drained. If you stayed from the day before: yasss! It’s your time to bring them to life in a wok. Add them after sautéing the vegetables and sauté them for a few minutes until everything is well joined and warm and voila! You do not need more.

What are your favorite combinations for making woks? Enjoy the recipe! We read later.




Makes 2 servings of wok

  • 2 chicken breasts
  • 1 onion
  • 1 clove garlic
  • 1 carrot
  • 1 zucchini
  • 1 aubergine
  • 1/2 yellow bell pepper
  • 1/2 green bell pepper
  • Cilantro
  • Sesame oil
  • Grated ginger
  • Soy sauce
  • Olive oil
  • Lemon zest
  • Cachew chestnuts
  • Sesame seeds

Step by step for the ideal chicken wok

  1. The first thing to do is cut the chicken into cubes of about 2 x 2. Leave to marinate with a little soy sauce while you continue with the rest.
  2. Cut the vegetables into strips, it can be julienne or larger sticks.
  3. Add a little olive oil to the wok, add the minced garlic and the grated ginger. Put the chicken cubes and brown on all sides over medium heat.
  4. Add the vegetables and sauté for a few minutes so that they blend. If you want to add noodles or rice: this is the time.
  5. Add a dash of sesame oil and add the lemon zest. Add soy sauce to taste. Sauté for a few more minutes and serve presented with the stripped coriander, toasted cashews and sesame seeds.


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