Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

WOK Grilled Chicken and Veggies

Tony A. HallTony A. Hall Posts: 11
edited 4:29AM in Poultry
Ingredients2 bags Boil in bag rice1 Head Fresh Broccoli2 1/2 Large Chicken Breasts, Boneless4 Green Onions, Diced1 strong cup Iron Chef Sauce – General TSOS 1 cup Snap Peas6-8 large cloves Diced Fresh Garlic1 Small Can Water Chestnuts - Sliced1/3 cup EVOOInstructions<?xml:namespace prefix = o />Fire up the Big Green Egg to full flame (T-REX HOT 500 degrees minimum) - Place Wok on Grid at fire ring level and add Water then place Bamboo Steamer on Wok (two layers, one with broccoli and one with snap peas and water chestnuts.
Steam for 20 minutes and removeDump off water and add EVOO; when oil is hot add the chicken and stir for 30 seconds then mix in the garlic and green onions and stir until the chicken is cooked completely 5-8 minutes;
Dump on Iron Chef sauce and stir continuously;
Add broccoli, water chestnuts and snap peas and stir for 3 minutesRemove from heat and serve immediately over rice.NotesNumber of Servings: 4Time to Prepare:
Sign In or Register to comment.
Click here for Forum Use Guidelines.