Chicken and Green Veggie Stir-Fry

By Joelene

Ingredients

• 2 tablespoons toasted sesame oil
• 1 1/2 teaspoons plus 1 1/2 teaspoons minced garlic
• 1 1/2 teaspoons plus 1 1/2 teaspoons minced fresh ginger
• 2 pounds boneless, skinless chicken breasts, cubed
• 1/2 cup rice wine
• 1/2 cup light soy sauce
• 1/2 cup chicken stock
• 1/4 cup hoisin sauce
• 2 tablespoons rice wine vinegar
• 2 tablespoons granulated sugar
• 2 tablespoons cornstarch
• 1 teaspoon chili garlic sauce (optional)
• 1/2 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

Preparation

Step 1

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.