Friday, October 1, 2010

Chicken (Organic) and Broccoli on the Wok (version 2)

A slight variation on my General Tso's Wok recipe I added baby corn, removed snap peas and used Kikkoman's Stir Fry Sauce (a common brown sauce taste) to change it up a little.  This recipe is an all thigh variation on my original General Tso's Wok Chicken. Serves 3-4 and is quick and easy to prepare.

2 Cups White Rice 
1 Large head Fresh Broccoli
6 Chicken Thighs
6 Green Onions, Diced
1 strong cup Brown Sauce (Kikkoman’s or your favorite)
1 14 Oz. Can Whole Baby Corn
6-8 large cloves Diced Fresh Garlic
1 Small Can Water Chestnuts - Sliced
1/3 cup EVOO

Preparation Directions
1. Boil rice and set aside
2. Cut Chicken Thighs into bite size pieces and set aside

Cooking Directions
•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 baby corn and water chestnuts.
•Steam for until just short of tender and remove, keep covered.
•Dump off water and add EVOO; when oil is hot add the chicken and stir in the garlic and green onions and stir until the chicken is cooked completely 5-8 minutes;
•Dump on brown sauce and stir continuously;
•Add veggies and stir for 3 minutes; remove from heat and serve immediately over rice.