Chicken and vegetable wok with crispy garlic

Teresa Välimäki’s recipe brings together chicken fillets and fresh vegetables, finished with mint and crispy garlic for a fresh twist.

Ingredients

Serves 4

400 g chicken breast fillets, sliced
1 firm zucchini
1 red bell pepper
2 + 1 tbsp toasted sesame oil
Pinches of salt and black pepper
½–1 red chili
1 bunch of spring onions
1 bag (approx. 60 g) baby spinach
2 tbsp sweet chili sauce
Juice of ½ a lemon

For garnish:

3 tsp crispy garlic in chili-sesame oil
½ pot fresh mint

Instructions

Bring the chicken strips to room temperature about 30 minutes before cooking.
Halve the zucchini lengthwise and slice into 0.5 cm thick pieces. Remove the stem and seeds from the bell pepper and cut into strips.
Heat 2 tbsp sesame oil in a pan and brown the chicken strips. Season with salt and black pepper. Transfer the chicken temporarily to a plate.
Add 1 tbsp oil to the pan and sauté the vegetables until they get some color and start to soften slightly.
Meanwhile, finely chop the chili and cut the spring onions into 2 cm pieces. Add the chili, spring onion, and spinach to the vegetables. Season with salt and pepper.
Stir in the chicken strips, then season with sweet chili sauce and lemon juice.
Divide the dish among plates and top with crispy garlic and fresh mint leaves.

Teresa Välimäki joins us for the 10th anniversary of Maku Kitchen Life. We will be enjoying her recipes and tips throughout autumn 2025. This recipe is the first taste of what’s to come.

Read more about Maku Kitchen Life’s anniversary year HERE.