WOK Grilled Chicken and Veggies

Tony A. Hall

Ingredients

2 bags Boil in bag rice
1 Head Fresh Broccoli
2 1/2 Large Chicken Breasts, Boneless
4 Green Onions, Diced
1 strong cup Iron Chef Sauce – General TSOS
1 cup Snap Peas
6-8 large cloves Diced Fresh Garlic
1 Small Can Water Chestnuts - Sliced
1/3 cup EVOO

Instructions

<?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 remove
Dump 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 minutes
Remove from heat and serve immediately over rice.

Notes

Number of Servings: 4

Time to Prepare: