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Home Pittige kip met cashewnoten en paksoi

Asian Quick Chicken Stir-fry Weeknight Healthy

Stir-frying is the fastest route to a plate packed with flavour. High heat, fresh ingredients and a few minutes of patience: that's all you need. Use a good wok pan that heats up quickly and distributes the heat evenly, because that truly makes the difference between soggy and crispy. This recipe with chicken, cashew nuts and bok choy is a weeknight classic you'll want to make again and again.

x_ckl_recipe_markerSpicy chicken with cashew nuts and bok choy Juicy chicken, crunchy cashew nuts and tender bok choy in a flavourful soy sauce with ginger and garlic. This dish comes together in no time and everyone will want seconds. How do you make spicy chicken with cashew nuts and bok choy? Main course Asian 4 people 15 min 40 min

Cut the chicken breast into even strips about 2 cm wide. In a bowl, mix together the soy sauce, sesame oil, rice vinegar, ginger and cornstarch. Add the chicken and stir to coat. Leave to marinate for 10 minutes.
Cut the bok choy into wide strips and leave the cashew nuts whole. Finely chop the garlic and grate the extra ginger so it's ready to go.
Heat the wok pan over high heat until very hot. Add a tablespoon of sunflower oil and toast the cashew nuts for 2 minutes until golden brown. Scoop them out of the pan and set aside.
Add another splash of oil and fry the chicken pieces in batches over high heat. Make sure they have enough room in the pan so they sear rather than steam. Cook each batch for 3 to 4 minutes until the chicken is golden brown and cooked through. Set the chicken aside as well.
In the same pan, briefly fry the garlic and extra ginger for about 30 seconds. Add the bok choy and stir-fry for 2 minutes over high heat until the leaves have wilted but the stems still have a little bite.
Return the chicken to the pan. Stir in the sambal oelek and an extra splash of soy sauce and mix everything together well. Taste and balance with a drizzle of honey if you prefer a slightly sweeter finish.
Scatter the cashew nuts over the top and serve immediately with steamed rice or noodles. Optionally garnish with a handful of fresh coriander and a wedge of lime.

Asian Quick Chicken Stir-fry Weeknight Healthy 500 g chicken breast 3 tbsp soy sauce 1 tsp sesame oil 1 tbsp rice vinegar 1 tsp freshly grated ginger 1 tsp cornstarch 2 cloves of garlic, finely chopped 1 tsp extra freshly grated ginger (for the pan) 300 g bok choy 100 g unsalted cashew nuts 1 tsp sambal oelek (or to taste) 1 tsp honey (optional) 2 tbsp sunflower oil Steamed rice or noodles, to serve Fresh coriander and lime, to garnish Wok pan Grater Sharp knife Cutting board Mixing bowl Wooden spatula or wok spatula Sola Wok pans sola-wok-2 Mixing Bowl mixing-bowl ASA Selection Poke Bowls asa-selection-poke-bowls Bamboo Chopping Board bamboo-chopping-board Sola Wok Pan with Lid Ceramic Deluxe ø 30 cm - Ceramic Non-Stick Coating Sola Wokpan Sola wok pan Stonehenge Ø 28 cm – ceramic non-stick coating Sola Wokpan Beka Wok with glass lid Pro Induc ø 28 cm - ceramic non-stick coating Beka Wokpan Spicy chicken teriyaki wok with cashew nuts foodies-pittige-kip-teriyaki-wok-met-cashewnoten Stir-fried steak strips with shiitake and bok choy foodies-roergebakken-biefstukreepjes-met-shiitake-en-bokchoy Poke bowl met zalm foodies-poke-bowl-met-zalm Banana pancakes with nut butter and honey foodies-bananenpannenkoeken-met-notenpasta-en-honing

Recipe

Spicy chicken with cashew nuts and bok choy

Juicy chicken, crunchy cashew nuts and tender bok choy in a flavourful soy sauce with ginger and garlic. This dish comes together in no time and everyone will want seconds.

Course	Main course
Kitchen	Asian
Servings	4 people

Preparation time

Preparation time	15 min
Total	40 min

Equipment

Wok pan
Grater
Sharp knife
Cutting board
Mixing bowl
Wooden spatula or wok spatula

Ingredients

500 g chicken breast
3 tbsp soy sauce
1 tsp sesame oil
1 tbsp rice vinegar
1 tsp freshly grated ginger
1 tsp cornstarch
2 cloves of garlic, finely chopped
1 tsp extra freshly grated ginger (for the pan)
300 g bok choy
100 g unsalted cashew nuts
1 tsp sambal oelek (or to taste)
1 tsp honey (optional)
2 tbsp sunflower oil
Steamed rice or noodles, to serve
Fresh coriander and lime, to garnish

How do you make spicy chicken with cashew nuts and bok choy?

Cut the chicken breast into even strips about 2 cm wide. In a bowl, mix together the soy sauce, sesame oil, rice vinegar, ginger and cornstarch. Add the chicken and stir to coat. Leave to marinate for 10 minutes.
Cut the bok choy into wide strips and leave the cashew nuts whole. Finely chop the garlic and grate the extra ginger so it's ready to go.
Heat the wok pan over high heat until very hot. Add a tablespoon of sunflower oil and toast the cashew nuts for 2 minutes until golden brown. Scoop them out of the pan and set aside.
Add another splash of oil and fry the chicken pieces in batches over high heat. Make sure they have enough room in the pan so they sear rather than steam. Cook each batch for 3 to 4 minutes until the chicken is golden brown and cooked through. Set the chicken aside as well.
In the same pan, briefly fry the garlic and extra ginger for about 30 seconds. Add the bok choy and stir-fry for 2 minutes over high heat until the leaves have wilted but the stems still have a little bite.
Return the chicken to the pan. Stir in the sambal oelek and an extra splash of soy sauce and mix everything together well. Taste and balance with a drizzle of honey if you prefer a slightly sweeter finish.
Scatter the cashew nuts over the top and serve immediately with steamed rice or noodles. Optionally garnish with a handful of fresh coriander and a wedge of lime.

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The secret to great stir-frying is heat. Make sure your pan is truly scorching hot before any ingredients go in. That's how you get that beautiful golden crust on the chicken and keep the vegetables nice and crispy. Never overcrowd the pan — too much at once drops the temperature and you end up steaming everything instead of frying. A little patience goes a long way in terms of flavour.

This dish is easy to adapt with whatever you have on hand. Swap the bok choy for broccoli, bell pepper or sugar snap peas. No chicken? Prawns or firm tofu work just as well. And for an extra touch: sprinkle some sesame seeds over the top before serving. A wok pan that feels comfortable to handle and gets up to temperature quickly makes dishes like this a success every single time. Enjoy.

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