General Tso’s Wok Chicken II (Organic Chicken)

This recipe for four is quick, easy and tasty. If you enjoy Chinese, chicken and Broccoli you’ll love this one. This recipe is a slight variation from my original (more veggies and no white meat) and only takes about 40 – 45 minutes from start to finish including firing up the Egg; note that cleaning of the dirty dishes is not included in the preparation and cooking time.

Ingredients
• 2 Cups – Instant White Rice
• 1 Head - Fresh Broccoli
• 6 Chicken Thighs (boneless, skinless and ORGANIC)
• 2/3 Bottle - Iron Chef General Tso’s sauce
• 1 Cup - Snap Peas
• 1 Small – Vidalia or White Sweet Onion – diced or minced (about 2/3 cup)
• 6 Cloves Fresh Garlic (minced)
• 1 - 8 Oz. Can Water Chestnuts (sliced)
• 1 - 15 Oz. Can Baby Corn
• EVOO
Preparation and Cooking Directions
1. Bring 1 ½ Quarts of lightly salted water to a boil.
2. Add rice, stir and set aside
3. Fire Up BGE to full T-Rex
4. Cut chicken thighs into 1 inch (bite size) pieces and set aside
5. Place wok on grid and add approximately a quart of water
6. Place vegetables in Bamboo Steamer and place on wok (when water begins to steam)
7. Cook until tender or al dente (preferred). Remove steamer and let sit.
8. Dump water and place Wok back on Grid at fire ring level and add EVOO.
9. When oil is hot add the diced garlic and onions and stir until onions start to turn translucent
10. Dump in chicken and stir fry until (done 6-8 minutes)
11. Add broccoli, water chestnuts and snap peas and stir for 3-5 minutes then add the General Tso’s sauce and stir for 2-3 minutes.
12. Remove from heat and serve over rice.

Wok Chicken (General Tso's) - Organic

WOK Chicken w/General Tso’s (Rev 1) - This recipe for 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 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 Tso's
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 EVOO 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...OVER SIZED MARSHMALLOWS COOKED OVER THE CHARCOAL!

 

Grilled Salmon Packets

This recipe is a quick and easy salmon recipe that can be prepared either in the oven or on the Grill. From prep to eat time is about 40 minutes.  Serves 4.

INGREDIENTS

• 1 lb. Salmon Fillet

• 2 Small Red Bell peppers

• 2 Cups Snap Peas

• Kraft Asian Toasted Sesame Dressing

DIRECTIONS
1. Heat Grill to Medium High Heat
2. Cut Salmon into four pieces
3. Place in center of four large pieces of foil sprayed with cooking oil
4. Slice peppers thin
5. Place vegetables around salmon
6. Close packets leaving air space for cooking
7. Grill 8-10 minutes (Direct) or until fish flakes and vegetables are crisp-tender (kind of a veggie cooking oxymoron actually)
8. Remove packets from grill and open carefully then drizzle with Dressing. Serve in packets (serves 4)

Bare Chicken (Organic Thighs) General Tso's

Basic Ingredients

• 2 bags Boil in bag rice
• 1 Head Fresh Broccoli
• 2 1/2 Large Chicken Breasts, Boneless (I used Thighs this time (6 each))
• 5 Large Green Onions, Diced
• 1 strong cup Iron Chef Sauce – General TSOS
• 1 cup Snap Peas
• 6-8 large cloves Diced Fresh Garlic
• 1 Small Can Water Chestnuts - Sliced
• 1/3 cup EVOO
• Baby Corn

Preparation Directions

1. Boil rice and set aside
2. Cut Chicken 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 snap peas and water chestnuts.
• Steam for 20 minutes and remove
• Dump off water and add EVOO; when oil is hot add the chicken and stir for 30 seconds then mix in the garlic and green onions and stir until the chicken is cooked completely 5-8 minutes;
• Dump on Iron Chef sauce and stir continuously;
• Add broccoli, water chestnuts and snap peas and stir for 3 minutes
• Remove from heat and serve immediately over rice.

Skirt Steak Stir Fry on New Years!

Skirt Steak (I recommend marinading first), baby corn, green pepper, yellow (orange) pepper, 1 entire bulb of garlic (diced), 1 TBS miced fresh ginger, snap peas, sliced white mushrooms, sweet and sour sauce, 1 medium sweet peru onion, 1 roma tomato diced.    No Black Eyed Peas and Cabbage for this crew...Happy New Year!

General Tso's using the Bamboo Steamer and WOK

Ingredients

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.

General TSOS Stir Fry WOK Chicken

Ingredients2 bags Boil in bag rice
1 Head Fresh Broccoli
4 each Chicken Thighs – Boned
1 each Boneless, skinless Chicken Breast
1 strong cup General TSOS IRON CHEF SAUCE
1 cup Snap Peas
4 large cloves Diced Fresh Garlic
1 Small Can Water Chestnuts 1/3 cup Corn Oil (sac religious; I didn’t use EVOO!)

Preparation Directions1. Boil rice and set aside
2. Separate and steam Broccoli until done (15 minutes)
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 DirectionsFire up the Big Green Egg to full flame (T-REX HOT – 500 degrees minimum) and place Wok on Grid at fire ring level and add oil.

When oil is hot add the diced garlic and stir for 30 seconds 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.

Options: Add Chopped Fresh Green Onions