Mike - LA
TVWBB Super Fan
CHICKEN BROCCOLI STIR FRY
It's quite simple really. Feel free to share it in the recipes forum. refer to the pictures on the posts for sizing the slices. Basically, chopstick friendly size.
2 boneless chicken breasts sliced thin <=1/2 inch so they stir fry quickly.
1 carrot peeled and sliced thin and lengthwise
1 broccoli head - cut the stems to about 1-1/2 inch from the floret branches, discard the bottoms you just cut. Separate the florets from the remaining stems and keep separately. If some of the florets are too big slice them in half. Then slice the remaining stems thin, same as the carrots.
2 cups cooked Jasmin rice
Marinade
2 scallions sliced very thin use most of the white part
2 garlic cloves pressed or diced very small
2 small pieces of ginger peeled (optional)
3 tablespoons teriyaki sauce
2 tablespoons soy sauce
1 tablespoon Mirin (sweet wine)
1/8 teaspoon red pepper flakes.
Mix the chicken and marinade in a gallon zip lock bag. place in the fridge for at least 2-hours turning it over 4-5 times.
When ready, start the coals. I use KB 1/2 chimney to start. Place the hot coals in the center of the coal grate and spread out. Then place a mound of unilt coals in top of the hot ones, about a chimneys worth - enough so the coals are closer to the wok.
Place the wok in the grate and close the lid for 10-minutes to get the Wok heating up. Open the lid and wait until the coals stop smoking and get red hot. The wok should no be quite hot.Pour a tablespoon of peanut (optional) or canola oil on the bottom of the wok wait for it to start smoking then stir fry the stems and carrots for about 3 minutes. Add the florets and stir fry until somewhat tender. Remove all the vegies to a bowl.
With a slotted spoon or similar strain the chicken pieces from the marinade. You want them as free from liquid as possible . Preserve the marinade. Add another 1/2 tablespoon of oil to the wok and wait for it to smoke and throw the chicken in and stir fry. When done push the the chicken up the sides of the wok to expose the bottom.
Put 2 tablespoons (or more) of the marinade in the center of the wok. Boil for 30 seconds then throw the vegies back in, stir to coat then mix the chicken in. Remove the wok from the fire.
Server over Jasmin rice with soy sauce and sriracha on the side.
It's quite simple really. Feel free to share it in the recipes forum. refer to the pictures on the posts for sizing the slices. Basically, chopstick friendly size.
2 boneless chicken breasts sliced thin <=1/2 inch so they stir fry quickly.
1 carrot peeled and sliced thin and lengthwise
1 broccoli head - cut the stems to about 1-1/2 inch from the floret branches, discard the bottoms you just cut. Separate the florets from the remaining stems and keep separately. If some of the florets are too big slice them in half. Then slice the remaining stems thin, same as the carrots.
2 cups cooked Jasmin rice
Marinade
2 scallions sliced very thin use most of the white part
2 garlic cloves pressed or diced very small
2 small pieces of ginger peeled (optional)
3 tablespoons teriyaki sauce
2 tablespoons soy sauce
1 tablespoon Mirin (sweet wine)
1/8 teaspoon red pepper flakes.
Mix the chicken and marinade in a gallon zip lock bag. place in the fridge for at least 2-hours turning it over 4-5 times.
When ready, start the coals. I use KB 1/2 chimney to start. Place the hot coals in the center of the coal grate and spread out. Then place a mound of unilt coals in top of the hot ones, about a chimneys worth - enough so the coals are closer to the wok.
Place the wok in the grate and close the lid for 10-minutes to get the Wok heating up. Open the lid and wait until the coals stop smoking and get red hot. The wok should no be quite hot.Pour a tablespoon of peanut (optional) or canola oil on the bottom of the wok wait for it to start smoking then stir fry the stems and carrots for about 3 minutes. Add the florets and stir fry until somewhat tender. Remove all the vegies to a bowl.
With a slotted spoon or similar strain the chicken pieces from the marinade. You want them as free from liquid as possible . Preserve the marinade. Add another 1/2 tablespoon of oil to the wok and wait for it to smoke and throw the chicken in and stir fry. When done push the the chicken up the sides of the wok to expose the bottom.
Put 2 tablespoons (or more) of the marinade in the center of the wok. Boil for 30 seconds then throw the vegies back in, stir to coat then mix the chicken in. Remove the wok from the fire.
Server over Jasmin rice with soy sauce and sriracha on the side.