Authentic wok recipes
Master the Art of High-Heat Cooking
Unlock the full potential of your HOT WOK with our collection of restaurant-quality recipes. Whether you are craving a 15-minute healthy stir-fry, crispy appetizers, or gourmet outdoor grilling, our recipes are designed to help you master the "Wok Hei" – the legendary breath of the wok.
From sizzling Asian classics to creative outdoor meals, we provide step-by-step guides optimized for high-performance gas stoves. Cooking with 7, 10, or 12 kW requires speed and precision, and our recipes show you exactly how to balance the intense heat with fresh ingredients to keep vitamins, crunch, and flavor intact.Explore our categories and get inspired:
- Quick Stir-Fries: Healthy everyday meals in under 15 minutes.
- The Grill & Paella Collection: Use your HOT WOK for more than just Asian cuisine.
- Tips from the Chef: Learn how to season your pan and control the flame for perfect results.
Let's Wok - Recipes
Let's Wok - Recipes
Sweet Savory Soy Chicken Stir-Fry with Broccoli
A bold and flavorful stir-fry featuring tender chicken, crisp vegetables, and a rich, savory sauce with a touch of sweetness and heat. This dish shines on its own or paired with rice or noodles – and it’s low-carb friendly too! Serves: 4Gear: HOT WOKMood: Sweet, savory, spicy, eastern vibesPrep time: 15 minutesMarinate: 1 hour 🛒 Ingredients Meat & marinade 750 g chicken breast or boneless chicken thighs, thinly sliced 1 tsp chili flakes 1 tsp ground white pepper ½ tsp salt 1 tsp Chinese 5-spice powder 1½ tbsp peanut or rice oil 1 tsp cornstarch Vegetables 200 g large mushrooms, quartered 2 medium onions, sliced 2 red and/or yellow chili peppers, thinly sliced 300 g broccoli florets 4 garlic cloves, finely chopped Wok Sauce 1½ tbsp oyster sauce 1 tbsp fish sauce 1 tbsp light soy sauce 1 tbsp sweet soy sauce (kecap manis) 2 tbsp mirin 2 tsp cornstarch Other Neutral high-smoke point oil (e.g., sunflower or peanut oil) for frying 🔥 Instructions Marinate the chicken:In a bowl, mix chili flakes, white pepper, salt, Chinese 5-spice, oil, and cornstarch. Add the sliced chicken and toss to coat. Cover and let it marinate in the fridge for at least 1 hour. Prepare the wok sauce:In a small bowl, whisk together oyster sauce, fish sauce, light soy sauce, sweet soy sauce, mirin, and cornstarch. Set aside. Heat up your HOT WOK:Add a good splash of high-smoke point oil and heat until shimmering. Stir-fry the chicken:Fry the marinated chicken in batches if needed. Cook until golden and just done. Remove and set aside. Sauté the veggies:In the same wok, add a bit more oil if needed. Stir-fry garlic, onion, mushrooms, and chili peppers until they begin to soften. Add broccoli last and stir-fry for another 2–3 minutes until just tender. Bring it all together:Return the chicken to the wok. Pour in the sauce and toss everything together over high heat until evenly coated and glossy. Serve hot:Enjoy on its own or with rice or noodles. Add a sprinkle of sesame seeds or spring onion for extra flair.
