Hot Wok Kura (Red-Orange Chicken Stir-Fry with Spicy Mayo)

Ingredients (2 servings)

Main

• 300 g chicken breast (thin strips)
• 200 g Asian vegetable mix (frozen or fresh – e.g. carrots, cabbage, peppers, onion)
• 1 tbsp vegetable oil
• 1 tsp sesame seeds (toasted)
• Lettuce or salad mix (for plating)

Chicken Marinade / Sauce

• 2 tbsp soy sauce
• 1½ tbsp teriyaki sauce
• 1 tbsp sweet chili sauce
• 1 tsp sriracha (or chili paste)
• 1 tsp paprika (sweet or smoked)
• 1 tsp sesame oil

Spicy Mayo Drizzle

• 2 tbsp mayonnaise
• 1 tsp sriracha (or chili sauce, adjust spice)
• ½ tsp soy sauce

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Instructions

1. Marinate Chicken – Mix soy, teriyaki, sweet chili, sriracha, paprika, and sesame oil. Add sliced chicken and marinate for 20–30 min.
2. Make Spicy Mayo – Combine mayo, sriracha, and soy sauce. Chill.
3. Cook Chicken – Heat vegetable oil in a wok. Stir-fry chicken until glossy red-orange and cooked through. Remove.
4. Stir-Fry Veggies – In the same wok, toss in the vegetable mix. Stir-fry 2–3 minutes until hot but still crisp.
5. Combine – Return chicken, mix everything together so sauce coats veggies too.
6. Plate – Place lettuce or salad on a plate, add the stir-fry. Sprinkle sesame seeds.
7. Finish – Drizzle generously with spicy mayo. Serve hot.