Vegetable Wok Stir‑Fry with Chicken
Try this and other recipes from Spoonsparrow! A fresh vegetable wok stir‑fry featuring tender chicken strips, crisp Chinese cabbage, sweet red bell pepper, earthy mushrooms, aromatic garlic and ginger, finished with a savory sauce and toasted sesame seeds.
Ingredients
- 150 g chicken breast fillet
- Chinese cabbage
- 1 red bell pepper
- 100 g mushrooms
- 1 onion
- 1 Garlic clove
- 1 hazelnut‑sized piece ginger
- 1 EL sesame seeds
- 2 EL peanut oil
- 150 ml vegetable broth (instant)
- 2–3 EL soy sauce
- 2 EL sake (or dry sherry)
- 1 tsp Cornstarch
Instructions
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1.
Slice the chicken breast into strips. Clean and cut the Chinese cabbage and bell pepper into thin strips. Trim and slice the mushrooms. Peel and dice the onion and garlic clove. Peel and finely chop the ginger.
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2.
Heat the wok, toast the sesame seeds until fragrant, then set aside on a plate. Add peanut oil to the hot wok and stir‑fry the chicken while adding onion, garlic, and ginger. Push everything to one side of the wok. Add the cabbage, bell pepper, and mushrooms to the center and cook for 5 minutes, stirring occasionally.
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3.
Pour in the vegetable broth, mix well, and simmer for another 5 minutes, turning the vegetables as needed. Whisk together soy sauce, sake, and cornstarch, then stir into the broth mixture. Bring to a boil once, season with salt, and serve sprinkled with toasted sesame seeds.
