Chicken Wok with Bell Pepper, Chili & Crunchy Vegetables
A quick and delicious wok dish with juicy chicken, crunchy vegetables, and plenty of flavour. The intense heat from HOT WOK keeps the vegetables crisp and gives the chicken a beautiful sear.
Serves 4
- 450 g chicken breast
- 2 carrots
- 1 red bell pepper
- 2 spring onions
- 300 g pre-cooked wok noodles
- Soy sauce
- 1 tsp chili-garlic paste
- Chinese seasoning to taste
- Salt
- Oil for frying
- Optional: fresh chili for extra heat
Method
Heat your HOT WOK thoroughly, add a little oil, and stir-fry the chicken over high heat until nicely browned. Remove the chicken from the wok and set aside.
Add the carrots and bell pepper to the smoking-hot wok and stir-fry quickly, keeping the vegetables nice and crunchy.
Add soy sauce, Chinese seasoning, and chili-garlic paste. Return the chicken to the wok and toss everything together.
Finally, add the wok noodles. Stir-fry briefly over high heat until the noodles are heated through and have absorbed all the delicious flavours.
Top with finely sliced spring onions and, if you like it hot, some fresh chili.
High heat. Crunchy vegetables. Loads of flavour.
Ready in around 10 minutes – exactly the kind of dish HOT WOK was made for.
