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FLAT TOP GRIDDLE STIR FRY
Ingredients
STIR FRY
| 2 | boneless, skinless chicken breasts OR |
| 3 | boneless, skinless thighs or a mix of both |
| 1 | Red bell pepper |
| 1 Medium | Carrot |
| 1/2 Medium | Yellow onion |
| 1 | Broccoli crown |
| 2 Ounces | Shiitake mushrooms |
| 3 Cloves | Garlic |
| 2 | Scallions, plus more for serving if you like |
| 1 | 1-inch piece Fresh ginger |
| As needed | Canola oil or other neutral oil |
SAUCE
| 1 Tablespoon | Cornstarch |
| 1 Tablespoon | Rice vinegar |
| 1/4 Cup | Low sodium soy sauce |
| 1/4 Cup | Chicken stock |
| 1 Tablespoon | Granulated sugar |
Steps
Source: Traeger
1. Prepare the ingredients for the stir fry and have them handy for the quick cooking. Slice the chicken thinly to get about 2 cups. Slice the pepper and carrot into matchsticks. Dice the onion, cut the broccoli into bite-size pieces, stem and thinly slice the mushrooms. Mince or grate the garlic, slice the scallions thinly, grate or mince the ginger.
2. Make the sauce: Whisk the cornstarch with the vinegar. Add the soy sauce, chicken stock, sugar, and sesame oil.
3. Preheat all 3 zones of the flat top to high heat for 5 minutes. Have the stir fry ingredients and the sauce near the flat top.
4. Drizzle or squirt 2 to 3 tablespoon oil over the hot cooktop then use a spatula to spread it in a thin layer. Let the oil burn for a few minutes. Then, using tongs clasping paper towel, wipe off the excess oil.
5. Add another 1 to 2 tablespoons to hot surface and use a spatula to spread it. Then in a single layer, add the chicken, carrot, onion, bell pepper, mushrooms, and broccoli. Cook undisturbed briefly. Continue to cook, flipping the ingredients over as they cook until browned in spots, tender, and cooked through, about 6 minutes. Bring all the ingredients together in the center and toss to mix. Add the scallion, ginger, and garlic and toss.
6. Add the sauce and toss well. The sauce will thicken almost at once. Transfer to a serving dish. Top with more scallion and sesame seeds, if you like. Enjoy!