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WOK Grilled Chicken and Veggies

Tony A. HallTony A. Hall Posts: 11
edited November -1 in Poultry
<h4>Ingredients</h4><P>2 bags Boil in bag rice<BR>1 Head Fresh Broccoli<BR>2 1/2 Large Chicken Breasts, Boneless<BR>4 Green Onions, Diced<BR>1 strong cup Iron Chef Sauce – General TSOS <BR>1 cup Snap Peas<BR>6-8 large cloves Diced Fresh Garlic<BR>1 Small Can Water Chestnuts - Sliced<BR>1/3 cup EVOO</P><h4>Instructions</h4><P class=MsoNormal LINE-HEIGHT: normal? 0in 0pt; ? MARGIN:><?xml:namespace prefix = o /><o:p></o:p></SPAN></P>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. <o:p></o:p></SPAN>
<P></P>Steam for 20 minutes and remove<BR>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; <o:p></o:p></SPAN>
<P></P>Dump on Iron Chef sauce and stir continuously; <o:p></o:p></SPAN>
<P></P>Add broccoli, water chestnuts and snap peas and stir for 3 minutes<BR>Remove from heat and serve immediately over rice.<h4>Notes</h4><p><b>Number of Servings:</b> 4</p><p><b>Time to Prepare:</b> </p>
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