Chicken and Vegetable Teriyaki Stir Fry
Spring veggie season is here, making it a perfect time for this delicious recipe for Chicken and Vegetable Teriyaki Stir Fry on the Big Green Egg!
Ingredients
- 2 lbs. boneless, skinless chicken breasts or thighs cut into bite-size pieces
- 3 tbsp extra-virgin olive oil, divided
- 1 tbsp sesame oil
- 1 floret of broccoli, cut into bite-sized pieces
- 1 carrot, peeled and sliced
- 1 zucchini, cut into bite-sized pieces
- 1 yellow squash, cut into bite-sized pieces
- 3 cups fresh green beans
- 2 cups fresh snow peas
- 1 red bell pepper, cut into thin slices
- 1 small can of baby corn
- 2 green onions, chopped
- 1 8 oz. can water chestnuts
- 1 jalapeño, seeded and chopped – optional
- 1 small can of crunchy rice noodles to garnish
- Rice noodles, cooked
- Salt and pepper
Instructions
Set the Big Green Egg for direct cooking without a convEGGtor with the EGGspander convEGGtor Basket and wok at 400ºF/204ºC.
Heat 1½ tablespoons of olive oil. Season the chicken with salt and pepper as the oil heats up. Once the oil is hot but not smoking, add the chicken. Cook until the chicken is golden on all sides and fully cooked through, about 4 to 6 minutes. Remove the chicken from the wok and set it aside.
Add the remaining 1½ tablespoons of olive oil to the wok and 1 tbsp of sesame seed oil. Once the oil is hot, add the veggies to the wok and stir fry until softened. Return the chicken to the wok and stir fry until combined. Add more sesame seed oil as needed. Stir fry for another 1 to 2 minutes. Add the rice noodles and combine. Remove from the wok onto a large platter, drizzle with sauce, and top with crunchy rice noodles.
Teriyaki Sauce Ingredients
- ½ cup water
- 1/3 cup low-sodium soy sauce
- 3 tbsp honey
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tbsp minced garlic
- 1 tbsp minced ginger
- ½ tsp red pepper flakes
- 1 tbsp cornstarch mix with 2 tablespoons water to create a slurry
Teriyaki Sauce Instructions
Set the EGG for direct cooking without the convEGGtor at 400ºF/204ºC; add the cast iron sauce pot to the EGG to preheat.
Add the water, soy sauce, honey, rice vinegar, garlic, ginger, and red pepper flakes to the sauce pot. Stir until smoothly combined, bring to a boil, and add the cornstarch slurry. Whisk constantly until the sauce is thickened, about 1 to 2 minutes, or until sauce has thickened. Remove from the EGG and set aside.
Recipe and photo from Big Green Egg.
