Last week, I had to take my car in for service. There is a Kohl’s right next to the service place-too dangerous! Since I had a 15% off coupon, I decided to do some shopping while my tires were being rotated. They had their grill accessories on sale, so with my coupon I got a smoking deal on a grill wok.
The recipe that came with the wok recommended brushing the sauce on the vegetables. Instead, I just put it on the vegetables a teaspoon at a time. It did not end up really saucy, but was delicious. I’m not posting times for this recipe, because my grill was running out of gas and not as hot as usual. It would probably take 10-15 minutes on a normal day.
- ¾ cup Zesty Orange stir fry sauce, divided
- 1 pound boneless, skinless chicken breasts, thinly sliced
- 1 large bell pepper, thinly sliced
- 2 carrots, thinly sliced
- 1 bunch Japanese sweet turnips, cut into matchsticks
- 1 bunch broccoli florets
- Combine ⅓ cup of stir fry sauce and the chicken in a 1 gallon zip lock bag. Refrigerate for 4 hours, turning at least once.
- Preheat grill and grill wok on high heat. Remove the chicken from the bag with a slotted spoon and place in the wok. (Discard marinade.) Stir fry until chicken is cooked through. Remove from wok and keep warm.
- Place pepper, carrots, and turnips in the wok. Drizzle with a couple of teaspoons of the remaining stir fry sauce. Stir fry until vegetables begin to soften, adding additional stir fry sauce to coat.
- Add broccoli and remaining stir fry sauce. Continue to stir fry until vegetables are tender crisp.
- Add chicken back into the stir fry and heat through.