Elevate your stir-fry game with a zesty Ponzu twist, bursting with flavor in every bite!
Ingredients
- 2 Chicken Breasts, cut in to strips
- 1 bag Stir Fry Kit in Produce Section of Grocery Store
- 1 Small Bag 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
Instructions
Big Green Egg Set-up:Â
Get your Big Green EGG hot and add the wok. Shut of the lower vent. This will help you from getting too hot since the lid will be open during this cooking method.Â
TOOLS & ACCESSORIES RECOMMENDED:Â Â
METHODÂ
 1. In a saucepan mix the Teriyaki, soy, orange juice, pineapple juice, ginger and chili flakes. Bring to a simmer.Â
 2. Add cornstarch and a little of any liquid ingredients and dissolve.Â
 3. Add to the saucepan and bring to a boil. This will thicken the sauce a little.Â
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 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.Â
 1. Add a little oil to the wok and allow it to get hot. Add the chicken strips and a little Ponzu Sauce.Â
 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. Â
 3. Allow the vegetables to cook a little before stirring in the chicken. Add some sauce and allow to cook a little more.Â
 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.Â
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BIG GREEN EGG TIP:
Stir fry is so quick and the ingredients can be changed and substituted for your favorite items.