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Sweet & Sour Chicken on the Wok

jfm0830jfm0830 Posts: 903
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
Website: www.grillinsmokin.net
3 LBGE & More Eggcessories than I care to think about.
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Comments

  • Great looking stir fry. You are becoming a wokking maniac! enjoy!
    Delta B.C. - Vee-Gan: old Indian word for poor hunter. 
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  • GriffinGriffin Posts: 6,646
    Ahhhh-Maz-Antastic!! (see what i did there @Dyal_SC ?) You are taking to that wok like a fish to water. Looks great.

    Richardson, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

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  • Another great post Jim, everything looks great!
    LBGE
    Go Dawgs! - Marietta, GA
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  • Mmmm, that looks good.  Nice presentation.
    Packerland, Wisconsin

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  • nolaeggheadnolaegghead Posts: 12,415
    so nice, i like
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

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  • jfm0830jfm0830 Posts: 903
    edited December 2012
    Thanks for looking & your comments.

    BLOG LINKS
    Last night I posted a link to a blog entry I wrote on getting setup up to stir fry on the Egg. I also had Part 2 of this entry written but hadn't formatted it and posted it yet. It is done now and may also be of help to other folks like me who re just trying to get started stir-frying on the Egg


    Website: www.grillinsmokin.net
    3 LBGE & More Eggcessories than I care to think about.
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  • jfm0830jfm0830 Posts: 903
    hapster said:...

    Where do you get the little SS cups for holding your spices etc?
    Thanks hapster! Bed Bath and Beyond. On one of my other posts someone mentioned getting them at Walmart for four for $.99.
    Website: www.grillinsmokin.net
    3 LBGE & More Eggcessories than I care to think about.
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  • Jim,

    I have only ONE suggestion.  Ask your wife to give you a very nice chop stick set for Christmas (like pearl inlaid, etc.).  Your cooks are way too elegant for cheap take-out Chinese chop sticks.  
    ;)
    __________________________________________

    Dripping Springs, Texas.
    Gateway to the Hill Country

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  • I am going to be woking this weekend. I just purchased a wire rack from BBQ Guru that allows the work to sit on. Not sure what going to cook yet but this looks good. Going to also do some tiki Marsala
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  • Plano_JJPlano_JJ Posts: 448
    jfm0830 said:
    hapster said:...

    Where do you get the little SS cups for holding your spices etc?
    Thanks hapster! Bed Bath and Beyond. On one of my other posts someone mentioned getting them at Walmart for four for $.99.

    Yep, that was me. I found them at Walmart the other day, $.97 for a set of 4. Used them for the first time this past weekend.
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  • Plano_JJPlano_JJ Posts: 448
    Thats it, I am buying those books today. Outstanding. Also, Jim, I was perusing your blog last night and its awesome. Going to try some of those soups you got on there if it ever gets cold in TX this year.
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  • RACRAC Posts: 1,290
    Nice cook Jim. Thanks for your post and links. I hope I will be getting my Wok in the next few weeks.

    Ricky

    Spring, TX

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