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Home Pittige kip teriyaki wok met cashewnoten

Asian Quick Weeknight Chicken Wok

Stir-frying is the fastest way to get a tasty, nutritious plate on the table without the fuss. High heat, fresh ingredients and a good induction wok pan are all you need. The teriyaki sauce caramelizes beautifully in the pan, the chicken stays juicy and the cashews give that crunchy moment that completes this dish. Enjoyment is shared, but the compliments are yours.

x_ckl_recipe_markerSpicy chicken teriyaki wok with cashew nuts A spicy chicken teriyaki stir-fry with crunchy vegetables and roasted cashew nuts. This is the dish you want to make on weeknights and serve proudly on the weekend. How to make spicy chicken teriyaki wok with cashew nuts? Main course Asian 4 people 15 min 35 min

Cut the chicken breast into thin strips about 1 cm wide. Toss them in a bowl with 3 tablespoons soy sauce, 2 tablespoons honey, 1 tablespoon rice vinegar, 1 teaspoon sesame oil and a pinch of chili flakes. Let marinate for 10 minutes.
Meanwhile, cut the bell pepper into thin strips, break the broccoli into small florets and slice the spring onions on the diagonal into 3 cm pieces. Grate the ginger and finely chop the garlic.
Heat the wok pan over high heat with 1 tablespoon sunflower oil. Once the pan is very hot, add the chicken strips and cook them 3 to 4 minutes until browned and cooked through. Scoop the chicken out of the pan and set aside.
Add another splash of oil to the pan. Fry the garlic and ginger for 30 seconds on high heat. Then add the broccoli and bell pepper and stir-fry for 3 minutes until the vegetables are tender-crisp but still crunchy.
Return the chicken to the pan. Pour in the remaining marinade and cook everything for 1 to 2 minutes on high heat so the sauce reduces slightly, caramelizes a bit and everything gets a nice glaze.
Stir the cashew nuts through the wok and mix everything well. Taste and season with extra soy sauce or chili flakes if you like.
Serve immediately over steamed rice or noodles. Garnish with the spring onions, sesame seeds and optionally some fresh coriander.

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Recipe

Spicy chicken teriyaki wok with cashew nuts

A spicy chicken teriyaki stir-fry with crunchy vegetables and roasted cashew nuts. This is the dish you want to make on weeknights and serve proudly on the weekend.

Course	Main course
Kitchen	Asian
Servings	4 people

Preparation time

Preparation time	15 min
Total	35 min

Equipment

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

Ingredients

500 g chicken breast
3 tbsp soy sauce
2 tbsp honey
1 tbsp rice vinegar
1 tsp sesame oil
1 tsp chili flakes (to taste)
1 red bell pepper
200 g broccoli florets
4 spring onions
2 cloves garlic
2 cm fresh ginger
75 g unsalted cashew nuts
2 tbsp sunflower oil
2 tbsp sesame seeds
Fresh coriander (optional)
300 g steamed rice or noodles (to serve)

How to make spicy chicken teriyaki wok with cashew nuts?

Cut the chicken breast into thin strips about 1 cm wide. Toss them in a bowl with 3 tablespoons soy sauce, 2 tablespoons honey, 1 tablespoon rice vinegar, 1 teaspoon sesame oil and a pinch of chili flakes. Let marinate for 10 minutes.
Meanwhile, cut the bell pepper into thin strips, break the broccoli into small florets and slice the spring onions on the diagonal into 3 cm pieces. Grate the ginger and finely chop the garlic.
Heat the wok pan over high heat with 1 tablespoon sunflower oil. Once the pan is very hot, add the chicken strips and cook them 3 to 4 minutes until browned and cooked through. Scoop the chicken out of the pan and set aside.
Add another splash of oil to the pan. Fry the garlic and ginger for 30 seconds on high heat. Then add the broccoli and bell pepper and stir-fry for 3 minutes until the vegetables are tender-crisp but still crunchy.
Return the chicken to the pan. Pour in the remaining marinade and cook everything for 1 to 2 minutes on high heat so the sauce reduces slightly, caramelizes a bit and everything gets a nice glaze.
Stir the cashew nuts through the wok and mix everything well. Taste and season with extra soy sauce or chili flakes if you like.
Serve immediately over steamed rice or noodles. Garnish with the spring onions, sesame seeds and optionally some fresh coriander.

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A good wok pan makes the difference with dishes like this. The high sides let you toss everything properly without ingredients flying out. And because the heat is distributed evenly, the teriyaki sauce caramelizes exactly as it should: glossy and flavorful. Quality you taste every time.

Want to make this dish entirely your way? Swap the chicken for shrimp or firm tofu for a different twist. You can also change the vegetables to whatever you have in the fridge, because stir-frying is no-nonsense cooking at its best. Share the result and make it a moment to remember.