Chicken, Vegetable & Edamame Stir-Fry – Quick, Simple, and Flavorful Wok Recipe
Quick and flavorful chicken stir-fry with crunchy vegetables and edamame – an easy wok recipe perfect for lunch or dinner.
Chicken, Vegetable & Edamame Stir-Fry
Course: Main, Fel principalDifficulty: Usor, Easy5
servings20
minutes30
minutes470
kcal50
minutesSome days, I want something quick, tasty, and full of color, and stir-fry is always the perfect choice. I love it because it comes together fast, uses simple ingredients, and the result is always bursting with flavor.
This time, I made a chicken, vegetable, and edamame stir-fry—a balanced and satisfying combination, perfect for lunch or dinner. The edamame add extra texture and are a great source of protein, while combined with the vegetables and savory sauce, the dish is absolutely delicious.
I served it with plain rice, the easiest option that pairs perfectly with the rich sauce.
For this recipe, I used the Samurai Gourmet by Heinner Cooking wok from Heinner, which is ideal for dishes like this. It heats up quickly and cooks ingredients evenly, preserving the vegetables’ texture and intensifying the flavors.
Ingredients
- For the stir-fry:
600 g chicken breast
2 tbsp vegetable oil
3 bell peppers (assorted colors)
2 medium carrots
250 g broccoli
200 g shelled edamame
2–3 spring onions
3–4 garlic cloves
1 tsp grated ginger
- For the sauce:
6 tbsp soy sauce
1½ tbsp honey or brown sugar
1 tbsp sesame oil
120 ml water or chicken stock
1½ tsp cornstarch
½ tsp rice vinegar (optional)
- For serving:
400 g rice, 1 tbsp sesame seeds
Preparation method
- It’s very important that, when cooking anything in a wok, all the ingredients are prepped and ready before you start cooking. Stir-fry is cooked quickly over high heat (or induction), and every second counts to keep the vegetables crisp, the chicken tender, and the flavors intact. Having everything chopped and measured beforehand makes the whole process much easier and more enjoyable.
- Cut the chicken breast into strips (I used the Samurai Gourmet chef’s knife, but any good knife works just as well) and mix it with soy sauce, cornstarch, water, and a little oil. Let it marinate for about 10–15 minutes to become tender and full of flavor.
- Prepare the vegetables as follows: slice the bell peppers into strips, cut the carrots julienne-style, break the broccoli into small florets, and chop the spring onions into a few-centimeter pieces. I used a Gyuto knife (bonus points for uniform cuts and a beautiful presentation, but again, any good knife will do the job just as well).
- Prepare the sauce by mixing together the soy sauce, honey or brown sugar, sesame oil, water or stock, cornstarch, and rice vinegar until fully combined and glossy.
- Heat the wok very well, add a little oil, and add the chicken. Let it sit for a few seconds without stirring, then quickly fry until lightly browned and fragrant. Remove the chicken from the wok and set it aside.
- In the same wok, add a little more oil and start with the garlic and ginger, cooking them for just a few seconds. Then add the carrots, broccoli, and bell peppers, stir-frying quickly so they stay crisp and vibrant.
- Return the chicken to the wok along with the edamame, and pour in the sauce. Stir quickly until the sauce turns glossy and coats all the ingredients. Finally, add the spring onions and sprinkle with sesame seeds for an extra touch of freshness and crunch.
- Serve the stir-fry hot over plain rice, with extra spring onions and sesame seeds for added freshness and texture.
I have to admit, besides how delicious it turned out, I also fell in love with how beautiful everything looks in the wok. The knives aren’t just super practical—they’re also very elegant, the kind of tools that make you enjoy cooking even more.
