Weeknight chicken stir-fry
Crisp vegetables and chicken in a hot wok with soy and aromatics — a fast dinner that still feels fresh.
Ingrediënten
Porties
- 1Chicken thigh400 g
- 2Mixed wok vegetables300 g
- 3Sojasaus3 eetlepel
- 4Garlic cloves2 stuk
- 5Fresh ginger15 g
- 6Olive oil2 eetlepel
Bereiding
- 1
Heat 2 eetlepels olive oil in a large wok over high heat until shimmering.
- 2
Add 400 g chicken thigh in a single layer; sear without moving for 3 minutes, then toss until mostly cooked through.
- 3
Add 2 garlic clove's and 15 g fresh ginger; stir-fry 1 minute until fragrant.
- 4
Add 300 g mixed wok vegetables and pour in 3 eetlepels sojasaus. Stir-fry 4–5 minutes until vegetables are tender-crisp. Serve hot.
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