Chicken and Egg Noodles on the Wok

Now THIS is NOT a Memorial Day Classic...we had no company and no buns, brats or hamburgers so we fired up the BGE and Wokked up our dinner; hey, at least we cooked out!
Found a Chicken Capri Pasta recipe one evening that looked good so while typing up the recipe I set out to find out what 'Capri' had to do with it...unable to find a logical tie to the use of the term ‘Capri’ I dumped it and started over.  Since I often take my hunger queues visually my ideas start very often based on a picture from a magazine, recipe book or online.   After dissecting the original recipe (it was a little boring) this dish was born; I guess it’s now an original, simple, fast and tasty.  This is easily scalable for serving a larger crowd but most importantly is the versatility it offers to mess with the ingredients e.g. substituting Shrimp for Chicken, changing noodles to pasta, mixing up the veggie combination; adding or subtracting spices et al. 

The entire thing can be fixed in a Emile Henry Ceramic Wok, including boiling the egg noodles...amazing cookware!

Ingredients (Serves 4)

        4 - Medium Boneless skinless chicken breasts, cut into strips &/or chunks  (Organic)
€        4 - Medium Green Onions, chopped fine
€        1 Large - Orange Bell Pepper, cut into strips
€        14 Oz. Bag of Frozen Baby Broccoli florets (2 cups)
€        10 oz.- Garlic Cooking Crème
€        4 Servings - Hong Kong style Egg Noodles (boiled until done and drained)
€        ¼ Cup - Shredded Parmesan Cheese
€        Celery Salt and Black Ground Pepper (to taste)

Directions

1.    Fire up Egg on direct and cook chicken (salt and pepper to taste) and onions in a EH Wok in EVOO until it is near completion then stir in the peppers and stir continuously until they are crispy tender. 
2.    Stir in broccoli and cook until heated through then add the cooking crème; cook and stir until all contents are heated through.  Serve over Egg Noodles with a sprinkling of finely shredded Parmesan cheese.