Chicken & Veggie Stir-Fry
Stir-frying is a fast, easy and healthful way to cook and shows just how versatile the EGG can be. Though chicken is used here, you can easily make this dish with just about any meat or vegetable that you have on hand. Just remember that to ensure even cooking, try to cut all of your vegetables about the same size. The Vegetable Fried Rice is a great side to serve with this dish.
2 tablespoons toasted sesame oil
1½ teaspoons plus 1½ teaspoons minced garlic
1½ teaspoons plus 1½ teaspoons minced fresh ginger
2 pounds boneless, skinless chicken breasts, cubed
½ cup rice wine
½ cup light soy sauce
½ cup chicken stock
¼ cup hoisin sauce
2 tablespoons rice wine vinegar
2 tablespoons granulated sugar
2 tablespoons cornstarch
1 teaspoon chili garlic sauce (optional)
½ cup canola oil
4 cups broccoli florets
1 cup broccoli stems, trimmed and julienned
1 cup julienned carrots
1 cup drained water chestnuts, diced
1 tablespoon toasted sesame seeds
Set the EGG for direct cooking at 500ºF/260ºC.
Combine the sesame oil, 1½ teaspoons of the garlic, and 1½ teaspoons of the ginger in a small bowl, add the chicken, and toss to coat. Let the chicken marinate for 30 minutes.
To make the sauce, mix the remaining 1½ teaspoons garlic, 1½ teaspoons ginger, rice wine, soy sauce, chicken stock, hoisin sauce, rice wine vinegar, sugar, cornstarch, and chili garlic sauce in a small bowl. Set aside.
Place a Paella Pan on the grid and preheat for 2 minutes.
Place the canola oil and chicken in the Paella Pan. Close the lid of the EGG and cook for 5 to 6 minutes, until seared on all sides. Add the broccoli florets and stems, carrots, and water chestnuts and cook for 2 to 3 minutes, stirring well. Add the sauce and continue to cook until the sauce has thickened. Remove the Paella Pan from the EGG.
Transfer the stir-fry to a bowl and garnish with the sesame seeds. Serves 6