Saturday, June 7, 2014

Wok Chicken and Shrimp

This recipe is an all breast variation on my original General Tso's Wok Chicken. Serves 4 and is quick and easy to prepare.   Using the Emile Henry Flame Top Ceramic Wok made my old carbon steel wok look like a toy!  What wonderfully even heat this thing provides.  The wok comes with steamer racks and a tempered glass lid for steaming but this time out we went with the traditional Bamboo Steamer…some habits are hard to break...


  • 2 Cups White Rice (prepare ahead of time)
  • 1 Large head Fresh Broccoli
  • €2 VERY Large Chicken Breasts
  • €15-20 Large Shrimp, Peeled, deveined, tails remove
  • €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 (or Minced from a Jar)
  • €1 Small Can Water Chestnuts – Sliced 
  • €1/3 cup EVOO 
  •  Optional: Snap peas

 Preparation Directions

  1. Boil rice and set aside
  2. Cut Chicken Breasts into bite size pieces and set aside

Cooking Directions
  1. Fire up the Big Green Egg to full flame (T-REX HOT 500 degrees minimum) - Place Emile Henry 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.
  2. Steam for until just short of tender and remove, keep covered. 
  3. Dump off water and add EVOO; when oil is hot add the chicken and stir in the garlic and green onions/garlic and stir until the chicken is cooked completely 5-8 minutes;
  4. Add the Shrimp and stir continuously until it turns (it's done), about 2-3 minutes;
  5. Add veggies and stir for 3 minutes; Dump on the brown sauce and stir continuously; remove from heat and serve immediately over rice