Thank you to Melissa’s Produce for the vegetables that inspired this recipe.
Set the EGG for direct cooking without a convEGGtor with the EGGspander convEGGtor Basket and wok at 400ºF/204ºC.
Heat 1½ tablespoon of olive oil. As the oil is heating up season the chicken with salt and pepper. 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 tablespoon 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 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.