Taking the time to marinate the chicken elevates the taste by many notches.
This recipe for woket chicken is easy to make.
Mix together the ingredients for the poke sauce.
Cut up the chicken and let it marinate for at least 30 minutes.
Chop vegetables you like, add water to rice.
Wok the chicken, take it out and set it aside.
Wok the vegetables and put the chicken back.
serve.
🍷 Wine tips
Off-dry Riesling (Mosel) — Stir-fried chicken in poke sauce with Asian spices needs a wine with good acidity and a touch of residual sweetness. Off-dry Riesling from Mosel is perfect. Gewurztraminer with lychee and exotic fruit balances the sauce equally well.
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Ingredients
Tips and variations
- Marinate the chicken for at least 30 minutes, ideally up to 4 hours in the fridge for a deeper flavour.
- Fry the chicken and vegetables separately over high heat — never overfill the wok or the temperature will drop.
- Sesame oil should always be added at the end, never during frying — it burns and turns bitter over high heat.
- Add a tablespoon of cornflour to the marinade for a lightly glossy, sticky coating on the chicken.
- Serve with jasmine rice, noodles, or cauliflower rice for a lighter option.
FAQ
Poke sauce is typically made from soy sauce, sesame oil, rice vinegar, and a touch of sweetness from honey or sugar. Ginger, garlic, and chili can be added for extra depth, heat, and complexity.
Marinate chicken for at least 30 minutes for good flavor penetration. For best results marinate for 2 to 4 hours in the refrigerator. Avoid marinating for more than 8 hours as the soy sauce can toughen the meat.
Bell peppers, broccoli, snap peas, carrots, and bok choy all stir-fry well with chicken. Cut them into similar sizes so they cook evenly, and add harder vegetables first as they take longer to become tender.