Recipes, Main courses

Chicken wok

Chicken wok 

For 6 people

Difficulty : easy

Price : medium

Ingredients

  • 800 g chicken breast
  • 25 cl teriyaki sauce
  • 3 red bell peppers
  • 4 spring onions
  • 50 g cashew nuts
  • 15 g sesame seeds
  • 15 cl salted soy sauce
  • Olive oil, sesame oil

Ustensils

Preparation time

Prepare at least 1 hour before cooking.

Cut the chicken breasts into large cubes and marinate them (minimum 1 hour, maximum 12 hours) in the teriyaki sauce.

Cut the bell peppers into strips.

Slice the spring onions diagonally.

Cooking time

Heat a little olive oil in the wok. Sear the chicken cubes over medium-high heat. Add the bell peppers, cashew nuts, and half of the spring onions. Pour in the soy sauce and cook for about 10 minutes over medium heat, stirring regularly.

Finish by adding the sesame seeds, the remaining raw spring onions, and a drizzle of sesame oil.

A recipe by :

Philippe LARUELLE
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A journey marked by prestigious credentials:

Educated in renowned hospitality schools and trained under great French Chefs such as Christian WILLER (Le Martinez – Cannes), Emilie JUNG (Le Crocodile – Strasbourg), Joël ROBUCHON (Paris), and Alain Ducasse (Monaco), Philippe Laruelle also served at the Ministry of National Education as the personal chef to the Minister.

Named Maître Cuisinier de France at the age of 29, he is now a member of its executive board.
Finalist in the 2004 Meilleur Ouvrier de France (MOF) competition in the cuisine category.
Actively involved in international culinary associations such as Club Prosper Montagné and Les Disciples d’Escoffier.
Culinary Advisor for the Collège Culinaire de France.

In 1995, Philippe Laruelle took over his family’s inn in Le Valtin, in the Vosges region, where he established a hotel, a gourmet restaurant, and his own cooking school.

He joined the company DE BUYER in April 2016 as a chef, trainer, and demonstrator.

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