Chicken Stir Fry

Have you ever tried a chicken stir fry? If you haven’t yet, investing in a quality carbon steel wok is a great start—steer clear of aluminum or Teflon-coated woks for the best results. The Asian method of cooking is renowned for its rich flavors, health benefits, and speed, making it a perfect fit for busy lifestyles, especially when you’re juggling mealtimes for a hungry family!

This is a dish I make often, and the beauty of this chicken stir fry is in its versatility. You can mix and match ingredients to suit your taste. I personally prefer using fresh chicken and crisp, vibrant vegetables over frozen ones. Our go-to side for this dish is jasmine rice from Thailand. Its fragrant, soft, and moist texture pairs beautifully with the stir fry. Enhance the meal with a splash of tamari (soy sauce) or chili sauce, and for an extra touch, top with roasted cashew nuts or almonds. This dish is not just a meal—it’s a flavorful, customizable experience that can fit any palate.

Ingredients:

• 500 gr. meat of choice (chicken, pork, beef, etc). I like to use chicken for this dish.
• 6 cloves of garlic, peeled and finely sliced
• 1 medium onion, halved and then cut in fine slices
• 1 medium carrot, halved and cut in fine strips
• 2 spring onions – cut into 10 – 12 ml lengths
• 1 red bell pepper, cleaned, seeds removed, cuts into pieces
• 1 small bok choy or other Asian green
• 1 Tablespoon cashew nuts (lightly roasted previously)
• 2 Tablespoons sesame oil
• Some Tamari or soy sauce or sweet chili sauce

Method

• Place the oil in the seasoned wok and get it HOT
• Add the meat and spread it out over the wok, don’t stir it too much
• When cooked, add the onion & carrot and cook 2 minutes
• Add the bell pepper, bok choy, spring onion and garlic and cook 2 – 3 minutes
• Add the sauce to taste
• Top with roasted cashews
• Serve on Thai jasmine rice
• Now, enjoy your Chicken Stir Fry dish!