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7
12 Inch Grill
Chicken-Broccoli Stir Fry
Serves: 4
Ingr
edients:
3 tbsp. peanut oil
1
/2 cup chicken stock
4-5 oz. boneless chicken breasts cut in 1” strips
1 cup onion, large dice
2 cloves garlic, minced
2 tbsp. fresh ginger, minced
2 medium bunches of broccoli, stems removed
Stir Fr
y Sauce
1
/2 cup oyster soy sauce
1
/4 cup red wine
1
/4 cup soy sauce 2 tbsp. sugar
1
1
/2 tbsp. cornstarch salt and black pepper to taste
Method:
1. Set the unit at 350°F. Heat oil while keeping the lid off.
2. Add onions, garlic and ginger. Stir fry for about 1 minute.
Add chicken strips and stir fry until chicken is barely
cooked through, about 2 minutes.
3. Add the stock to the skillet. Place the broccoli in the
skillet. Cover with the lid. Steam until the broccoli is
tender, about 5 minutes.
4. Add the sauce mixture to the pot and stir. Continue
cooking until the mixture thickens.
5. Adjust seasoning with salt and black pepper. Serve over
steamed rice.
Chicken Provencal
Serves: 4
Ingr
edients:
3 tbsp. oil
1
/2 cup black olives, chopped
4-5 oz. each chicken breasts,3 tbsp. fresh basil, chopped
flour seasoned with 2 tbsp. tomato paste
salt and pepper 2 anchovy fillets, mashed
1
/2 cup onion, finely diced
1
/2 tsp. black pepper
2 cloves garlic, minced 1 cup white wine
2 cups chopped fresh plum tomatoes
Method:
1. Set temperature to 350°F, heat oil.
2 Brown floured chicken breasts. Remove. Add onions and
garlic. Cook until softened (about 2 minutes).
3. Return chicken to the skillet. Add remaining ingredients.
Mix. Lower the temperature to 300°F.
4. Cook with the lid on until chicken is well-done and sauce
is slightly thickened (about 15 minutes).
5. Adjust flavor with salt and pepper if necessary.