Prep time: 15 minutes — Cook time: 10 minutes — Total time: 25 minutes — Serving: 2 people
The best recipe for a noodle wok dinner with chicken and vegetables in a creamy peanutbutter sauce. Delicious and easy wok dinner in under 30 minutes.
9.88 oz (280 g) chicken breast
1 red bell pepper
7.05 oz (200 g) noodles
1 vegetable bouillon cube
4 garlic cloves
4 tablespoons soy sauce
2 tablespoons sweet chili sauce
4 tablespoons peanutbutter
0.25 bundle fresh parsley
- Boil noodles after packaging instructions but with an added vegetable bouillon cube that you crumble in when the water boils.
- Use your KUMA Paring Knife to trim the chicken of any tissue or other parts you don’t want to eat. Then cut it into dice.
- Cut leek into slices. Peel carrots and cut into thin sticks. Slice bell pepper into thin strips. Cut broccoli into smaller chunks.
- Heat up a wok or a regular pan with oil or butter.
- Fry chicken until it gets color on all sides. Then add leeks, carrots, broccoli, and bell pepper.
- Now we make the sauce. Finely chop your garlic and add it to a bowl. Then add soy sauce, sweet chili sauce, and peanutbutter and mix thoroughly.
- Add the sauce to your wok. When the noodles are done cooking, add 4-5 tablespoons of the noodle water to the wok. Then add the noodles to the wok and stir to incorporate.
- Taste with salt and pepper.
- Serve after a few minutes with chopped fresh parsley on top for garnish.
Recipe for wok with chicken
An easy and delicious recipe for wok with chicken and lots of vegetables. We wanted to make a recipe that uses broccoli and leeks and this noodle wok seemed like the perfect opportunity. It is easy and quick everyday dinner that takes under half an hour to make, and it tastes amazing. The peanutbutter sauce really ties the whole dish together. Furthermore a meal like this is a great way to use a lot of veggies.
Chicken wok recipe
Wok with chicken is one of our favorite things to make with our wok pan. Chicken goes great in meals like this and it’s easy to add a lot of flavor with different spices, bouillon or various sauces. As this wok has a lot of filling thanks to the vegetables you could leave out the chicken if you want to opt for a vegetarian version - or you could simply replace the chicken with a good quality tofu. If you want meat but not chicken, pork or beef goes great in a wok like this, too!
The sauce itself is made of peanutbutter, soy sauce, sweet chili sauce, and garlic. It is a mild sauce that is very easy to make and it tastes delicious. If you want more POW you can grab your KUMA kitchen knife and chop up a fresh chili into fine pieces and add those into the sauce. We do that sometimes and the sauce it just as amazing that way, and it’s a good variation that requires little extra work.
Wok vs regular pan - do I need to use a wok?
You don’t necessarily need to use a wok. However, we do recommend using one. When comparing to a regular frying pan, a wok fits more food and generally has a shorter cook time. Its higher walls make it easier to move the food around without spilling over the sides, and maybe most importantly these tall sides create heat zones that work together to cook your food more evenly and efficiently.
What other vegetables can I use?
A wok recipe like this is the perfect way to use some vegetables in your everyday dinners without the food turning boring. We’ve used carrots, leeks, bell pepper, and broccoli, but you can use almost any vegetable you’d like. I personally LOVE baby corn in a recipe like this. You can also use beans, spring onion, sugar snap peas or pretty much anything else that may be hiding in your vegetable drawer.
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