Thursday, November 20, 2008

General Tso's using the Bamboo Steamer and WOK

2 bags Boil in bag rice
1 Head Fresh Broccoli
4 each Chicken Thighs – Boned
1-2 each Boneless, skinless Chicken Breast
1 strong cup General TSOS IRON CHEF SAUCE
1 cup Snap Peas
8 large cloves Diced Fresh Garlic
6 Diced Green Onions
1 Small Can Water Chestnuts
1/2 cup Corn Oil (sac religious; I didn’t use EVOO!)

Preparation Directions
1. Boil rice and set aside
2. Separate and steam broccoli, peas and water chestnuts until done (15 minutes) (You can use your Wok and a Bamboo steamer for this on the BGE)
3. Trim meat off of thighs into bite size pieces and set aside
4. Cut Chicken Breast into bite size pieces and mix with thighs

Cooking Directions
Fire up the Big Green Egg to full flame and place Wok on Grid at fire ring level and add water. Place bamboo steamer on wok with vegetables, water will boil and vegetables will be steamed and done in 15 minutes.

Remove wok and dump water, add 1/2 cup of oil. When oil is hot add the diced garlic and green onions and stir while dumping in the chicken. Stir until done (5-8 Minutes).

Dump on the Iron Chef Sauce and stir while adding broccoli, water chestnuts and snap peas. Stir for 3-5 minutes then remove from heat and serve over rice.