Asian stir fry with chicken and cashew nuts

A quick, colorful and flavorful stir fry is the perfect match for your HOT WOK gas burner. The intense heat creates crispy vegetables, juicy chicken and an authentic Asian taste – just like the street kitchens in Asia.

Time: 30 min

Servings: 4

Ingredients

For the dish:

• 600 g chicken breast, cut into bite-sized pieces

• 3 bell peppers, cut into large chunks

• 3 spring onions, sliced (save the green tops for garnish)

• 3 garlic cloves, finely grated

• 1 tbsp fresh ginger, finely grated

• 100 g unsalted cashew nuts

• 2–3 tbsp neutral oil for frying

For the sauce:

• ½ dl oyster sauce

• ½ dl soy sauce

• 2 tbsp brown sugar

• 1½ tsp fish sauce

For serving:

• Steamed rice or noodles

• Optional: toasted sesame seeds

Step-by-step on HOT WOK

1. Prepare the sauce
   Mix oyster sauce, soy sauce, brown sugar and fish sauce in a small bowl.

2. Heat up your HOT WOK gas burner
   Place the wok on high heat, add oil and quickly toast the cashew nuts until golden. Remove and set aside.

3. Sauté the aromatics
   Add spring onion (white part), garlic and ginger to the wok. Stir fry for 30–60 seconds until fragrant.

4. Cook the chicken
   Add the chicken pieces and stir fry until golden and cooked through using the powerful heat from your HOT WOK.

5. Add the vegetables
   Return the bell peppers and cashew nuts to the wok. Stir fry for 2–3 minutes to keep the vegetables crisp and colorful.

6. Add the sauce
   Pour the sauce into the wok and toss everything well. Let it simmer for 2 minutes until the sauce slightly thickens and coats the ingredients.

7. Serving
   Garnish with the green tops of the spring onions and sesame seeds if desired. Serve immediately with rice or noodles.

HOT WOK tips

• Authentic wok heat: Only a gas burner with 7.0 kW or 12.0 kW provides the real wok-heat that keeps vegetables crisp and full of flavor.

• Vegetable variations: Try broccoli, sugar snap peas or carrots.

• Vegan option: Replace chicken with tofu or chickpeas.

• Extra spice: Add fresh chili or a pinch of chili flakes to the sauce.

Frequently asked questions about stir fry on HOT WOK

Can I make this dish vegetarian?
Yes, simply replace the chicken with tofu, tempeh or chickpeas for a plant-based version.

Which HOT WOK burner is best for stir fry?
Both the HOT WOK 7.0 kW and 12.0 kW burners deliver the high heat required for authentic stir fry. For larger portions or a bigger wok, the 12.0 kW is recommended.

Can I use other vegetables?
Absolutely. Broccoli, sugar snap peas, carrots, zucchini and baby corn are all perfect in a HOT WOK stir fry.

How do I keep the vegetables crisp?
The secret is high heat from your HOT WOK. Cook them quickly so they remain crisp and colorful.

Which rice or noodles go best with stir fry?
Jasmine rice, basmati rice or egg noodles are classic choices. For a healthier option, try brown rice or rice noodles.