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I recently received an awesome wok with a lid and wanted to try out a new recipe in it. I have never had a wok before so I was really excited! I grabbed some ingredients on hand decided to throw them together for a quick dinner. The best part about it?? I used absolutely NO OIL and didn’t spend hours scrubbing the wok afterwards!
Let me give you some details on the wok before we get into the recipe. It is a 12.5” Ceramic Coated Nonstick Wok with a glass lid by Kyocera ideal for braising, pan frying, roasting, searing and stir-frying. It features Kyocera’s proprietary ceramic nonstick coating technology that has been shown to outlast and outperform other leading brands.
- PTFE-free, PFOA-free, Cadmium-free
- Quick and even heat distribution
- Exceptional scratch and abrasion resistance
- Durable riveted professional stainless handle
- Induction ready cookware
- Easy to clean
- Tempered-glass lid
Since I tend to over-cook things, I end up scrubbing pots and pans to get the cooked/baked on mess off. OR, I like to soak them for a day..or 2..or 3. The non-stick coating on this wok is so amazing that I was able to cook chicken and stir-fry vegetables without any oils or sprays and had nothing stick whatsoever. Clean up was such a breeze since it wiped right off! Now, on to the recipe:
Asian Style Chicken Stir-Fry
- 24 oz. bag of Asian Style Stir-Fry Vegetables (we had Schwan‘s brand on hand)
- 3 C Instant White Rice
- 3-4 Chicken Breasts
- Cook chicken. Cut up into bite-sized pieces.
- Cook Asian Style vegetables as directed on package. In a separate pot, cook the rice.
- Mix chicken , vegetables, and rice together in pan.
This is such a quick and tasty dish that everyone in our family enjoyed, even the kids! It made it even better knowing that none of it was saturated in oil. Cleanup did not consist of soaking the pan but instead took maybe 30 seconds to wash and dry.