Ponzu Chicken Stir Fry

Elevate your chicken stir fry with this amazing, zesty ponzu sauce! Cooked on the Big Green Egg, it’s delicious!

Ingredients

2 Chicken Breasts, cut into strips
1 bag Stir Fry Kit in the Produce Section of the Grocery Store
1 Small Bag of Snow Peas
1 Small Bag Shredded Carrots
1 LB Spaghetti or Lo Mien Noodles – Cooked al Dente
1 c Teriyaki Sauce
1 c Soy Sauce
½ c Orange Juice
½ c Pineapple juice
1 T Ground Ginger
1 t Chili Flakes
3-4 T Corn Starch
Vegetable Oil

Big Green Egg Set-up:

Wok Cooking!

Tips: Heat the BGE and add the wok. Shut the lower vent. This will help you avoid getting too hot since the lid will be open during this cooking method.

TOOLS & ACCESSORIES RECOMMENDED:

Wok, Wok Shovel

Instructions

1. In a saucepan, mix the Teriyaki, soy, orange juice, pineapple juice, ginger, and chili flakes. Bring to a simmer.

2. Add cornstarch and a little of any liquid ingredients and dissolve.

3. Add to the saucepan and bring to a boil. This will thicken the sauce a little.

Get all of your ingredients ready to cook in the wok. This is very fast cooking, so have all of your ingredients ready to add to the wok.

1. Add a little oil to the wok and allow it to get hot. Add the chicken strips and a little Ponzu Sauce.

2. When the chicken is almost done 90%, push to the side of the wok and add your stir ½ of the fry kit, ½ snow peas and ½ carrots.

3. Allow the vegetables to cook a little before stirring in the chicken. Add some sauce and allow to cook a little more.

4. Add your noodles and mix thoroughly. Making sure the chicken is done; vegetables are cooked but still a little crunchy and the noodles are hot.

BIG GREEN EGG TIP:

Stir fry is so quick, and you can change the ingredients and substitute your favorite items. The BGE and BGE Wok allow for Asian cuisines with a BGE Flare!

Recipe and photo from Big Green Egg.