We're going to prepare a Gai Pad Wok, a generous, gourmet recipe with stir-fry of chicken, cauliflower, broccoli, carrot and a homemade sauce.

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  • 100g chicken fillet
  • 15 g cashew nuts
  • 1 red onion
  • 4 miniature canned corn
  • 1 broccoli
  • 1 carrot
  • 1 cauliflower
  • 5 g sprouted seeds
  • Salt
  • 2 teaspoons sugar
  • 1 teaspoon chilli paste
  • 2 teaspoons oyster sauce
  • 1 tablespoon soy sauce
  • 1 teaspoon fish sauce
  • 1 tablespoon oil
  • 1 teaspoon sesame oil
  • 1 green onion
  • Lettuce leaves
  • 50 ml chicken stock
  • 1/4 teaspoon hondashi
  • 100 g basmati rice


  • On a board, cut the cauliflower and broccoli heads in half. Also cut the tinned baby corn in half. Slice the red onion, then the green onions and lettuce leaves. Finally, cut the chicken into large cubes.
  • Add the water to a saucepan and heat through. Add a pinch of salt and a drizzle of oil, then pour in the rice and leave to cook for around 8 minutes.
  • In a wok, drizzle the sesame oil over the chicken and add the diced chicken to brown. Grate the carrot over the top. Add the red onions and mix well. Then add the broccoli and cauliflower. Then the green onions. Stir regularly. Add the oyster sauce and soy sauce. Add the chilli paste and the corn. Then pour in the chicken stock and a teaspoon of sugar with the hondashi, salt and pepper. Finally, add the sprouts.
  • In a frying pan, add the cashew nuts and brown them.
  • Place the lettuce leaves in the centre of a plate, then pour over the mixture and add the cashew nuts. Add a bowl of rice next to the plate.

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