WOK\'s for dinner?

I LOVE COOKING OUR ENTIRE MEAL ON THE BGE and the WOK Chicken w/General Tso’s (Rev 1) is just that type of meal

This recipe for two - three is quick, easy and tasty. If you enjoy Chinese, chicken and Broccoli you’ll love this one and from start to finish you are only obligating about 40 minutes tops! Serves 2-3 but is easily scalable.
This is really, really simple...Boil Rice, Steam Veggies, Wok Chicken, combine ingredients, stir and serve. Done!



Ingredients
1.5 – 2 Cups, Instant Rice
1 Head Fresh Broccoli
6 each Small Chicken Thighs – Boned (Organic)
1 strong cup Iron Chef Sauce – General TSOS
1 cup Snap Peas
3 large cloves Diced Fresh Garlic, minced
1 Small Can Water Chestnuts
4 Green Onions, chopped/minced
1/3 Cup EVOO

Preparation Directions
1. Mince garlic and onions
2. Cut thighs into ¾ - 1” pieces (bite sized)

Cooking Directions
1. Fire up the Big Green Egg to full flame (T-REX HOT - Full Flame)
2. Place Pot of water on grid and bring to boil, add rice, stir and set aside.
3. Place Wok on Grid at fire ring level and add EVOO, add 2-3 cups of water and bring to a boil. Place all of the vegetables in Bamboo Steamer and steam until done, remove steamer and set aside.
4. Dump water and return wok to grid, add EVVO and when oil is hot add the diced garlic and green onion and stir for 30 seconds
5. Dump in chicken and wok until done, stirring constantly (5-8 Minutes)
6. Dump on Iron Chef sauce and stir, immediately add add broccoli, water chestnuts and snap peas and stir for 3-5 minutes
7. Remove from heat and serve over rice.




AND FOR DESSERT...OVERSIZED MARSMALLOWS COOKED OVER THE CHARCOAL!