by: Max M Rasmussen

Wok dish with chicken - Stir Fry Recipe

Stir Fried Chicken - Max M Rasmussen
Video Recipe - I have a general article about stir frying on the site. But I did not add any recipe to it. So this recipe is an example of a simple wok right using the principles of the article. But make no mistake about it. It tastes great:-)


Serves 2

  • 200 g (7 oz) chicken (1 chicken breast)
  • 1-2 tsp corn starch 
  • 1 onion
  • 2 carrots
  • ½ squash 
  • small fennel (optional) 
  • 25 g (1 oz) spinach 
  • 75 g (2-3 oz) Snap peas
  • 2 tbsp 123 (Sesame oil, fish sauce & soy sauce in 123 proportions)
  • 2 tbsp GCG (minched Garlic, Chili & Ginger)


Cut the chicken breast into pieces the size of Snap peas. Though a bit thicker. Marinate it with 1 tbsp 123 and 1 tsp cornstarch. Let it marinate while you cut the vegetables.

Peel and clean all the vegetables. Slice the vegetables the size and thickness as Snap peas as well.

Chop the fennel finely.

Heat the wok up until it smokes. The Chinese calls this to "feel the breath of the work".


Let the spices fry golden. No more than 20-30 seconds. They should not smell burnt nor bitter.

Fry the chicken pieces. Brown them well, but take them of the heat in good time. Add some 123 to the caramelised remains in the wok to get all the flavor. Spread the "sauce" over the meat.

Remove the meat and set it aside.

Add a some more GCG to fry the vegetables. You can also make do with a little bit oil. Add the fennel in too.

Fry the carrots until they begin to brown.

Fry the onions until they begin to brown and become a little bit translucent.

Roast squash and snow peas until they begin to brown. it is better to fry them too little rather than too much.

Add the meat back again.

Pour a little water so it's easier to steam the spinach. Also, to make a little sauce.

Add the spinach and cook it for 1-2 minutes.

Serve steaming hot.


Wok dishes are best if you do not make too much at a time. Otherwise it's hard to keep the wok hot enough. You can certainly make it for more people, but is better if you make it as several two person servings.

If you want more or less of any particular vegetable, then feel free to do so.

Wok Ingredients - Max M Rasmussen
by: Anonymous

Stir fry

Hi I really enjoy your videos. At the Asian restaurants in the U.S., I see that they parboil the vegetables for a minute or so first. Then they are stir frying them very little, just for color, rather than to cook them. I find that works well..

Stir fry

That sounds like a nice trick. Especially for large portions. I will try it out. Thanks.