Two woks, one dinner. Stir-fry chicken with crisp sugar snap peas, peppers and thinly sliced fennel, then finish one wok with classic noodles and the other with rice noodles. The HOT WOK Double lets you cook both versions side by side outdoors.
Serves 4
Total time 30–40 minutes
Equipment · Two wok pans and the HOT WOK Double 2 × 10 kW
Ingredients
Chicken and noodles
- 600 g chicken breast or boneless chicken thighs, cut into thin strips
- 200 g classic wok noodles
- 200 g rice noodles
Vegetables
- 2 bell peppers, sliced
- 1 medium courgette (zucchini), cut into thin strips
- 2 carrots, julienned
- 1 leek, thinly sliced
- 150 g sugar snap peas, trimmed
- 1 small fennel bulb, thinly sliced
Sauce and seasoning
- 3 tbsp light soy sauce
- 2 tbsp dark soy sauce
- 2 tsp wok seasoning, such as Rock’n’Rubs
- 3–4 tbsp neutral high-heat cooking oil
- Salt and freshly ground black pepper, to taste
Method
Prep the noodles and sauce. Prepare both types of noodles separately according to the packet instructions and drain. Mix both soy sauces with the wok seasoning.
Stir-fry the chicken. Heat both woks over high heat. Add a little of the oil and cook the chicken in batches until golden and the thickest pieces reach 74°C. Transfer to a clean plate.
Cook the vegetables. Divide the remaining oil and vegetables between the two woks. Start with carrots, fennel and peppers. Then add courgette, leek and sugar snap peas. Keep the vegetables moving until they are tender-crisp.
Finish the classic wok noodles. Add half the chicken, the classic wok noodles and half the sauce to the first wok. Toss over high heat until hot and evenly coated.
Finish the rice noodles. Add the remaining chicken, the rice noodles and the remaining sauce to the second wok. Toss gently and add a splash of water if needed to loosen the sauce.
Serve hot. Season both woks to taste with salt and pepper, then serve right away while the vegetables are still crisp.
HOT WOK tip · Slice the fennel thinly so it cooks quickly and keeps a little crunch.
