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Sweet & Sour Chicken on the Wok

jfm0830jfm0830 Posts: 621
edited December 2012 in EggHead Forum
The temperatures got up to nearly 60 degrees today and in December this is something to be celebrated. I had to make something on the Egg. I grabbed some chicken and some bell peppers at the market for a stir-fry. This recipe was Sweet & Sour Chicken from Breath of a Wok. I'll let the pictures tell the rest of the story.

Before moving on to the pictures: I've had a number of people here ask me via PM or in some of my other stir-fry/wok posts what Wok I purchased or my setup to use the wok on the Egg. I decided to write a blog entry on my site about this. I am hardly an expert, I got my help from Village Idiot and some of the other wok Eggsperts here. I have written a blog entry about my experiences getting set up to stir-fry on the Egg. The blog is not written from the standpoint of an expert, but as someone who is new to all this and documenting what I have picked up so far. I hope this helps some others get started.


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The ingredients for this stir-fry were: Boneless skinless chicken breasts, red & green bell peppers, sliced garlic, scallions, salt, white pepper, chicken broth. soy sauce, sesame oil. rice vinegar, black soy sauce, dry sherry, corn starch, sugar & vegetable oil.




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the chicken was mixed with the garlic, soy sauce, rice wine, cornstarch, sugar, salt & pepper.




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The sauce was made using: Chicken broth, black soy sauce, sesame oil, rice vinegar, ketchup, sugar, soy sauce, corn starch, & salt.




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The Egg is up to 550 degrees, the wok has been preheated and some vegetable oil has been added. The ingredients are all gathered and it is time to begin.




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The chicken & garlic are up first. They will be browned for 1 minute without stirring and then get stir-fried for an additional minute until the chicken is almost cooked.




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The chicken is ready to come off the wok for now and will be held until the end of the cook.




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The red & green bell peppers plus the scallions are being stir-fried next for a brief 30 seconds.




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Time to add the sauce.




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The sauce has just been added to the wok.




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The chicken is back in the wok and everything gets stir-fried for an additional two minutes.




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The sauce has reduced and thickened, the veggies have softened and the chicken is cooked.




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The chicken was served with some chicken flavored rice (not homemade).




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This was an excellent stir-fry. Tender, tasty chicken, The peppers & scallions were soft but with a bit of a snap to them. The sauce was very tasty with all kinds of subtle flavors happening. 

I am really getting to love making and eating these stir-fries.

Jim
N.E. Massachusetts
Two Large BGEs
Village Idiot
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