I marinated a coupled of chicken breasts in Lawry's Szechuan Sweet and Sour BBQ marinade for about an hour and then grilled them on the Big Green Egg. That was at 350f for 20 minutes (raised grid for Eggheads), flipping every 5 minutes. I glazed them with a bit more of the Szechuan sauce in the last 5 minutes.
Then I raised the temp to 400f and put the wok on. I added a tablespoon of oil and simmered a large clove of sliced garlic for a minute to flavor the oil.
I removed the garlic and added a sliced bell pepper, a sliced onion, and 2 carrots cut into matchsticks. I stir fried them for 2 minutes but should have cooked it for another minute or two.
Then I added about 1/2 head of sliced napa cabbage and kept tossing for about 2 minutes.
Then I added 1/4 cup chicken stock, 1 Tablespoon each of hoisin sauce, soy sauce, and honey, and 1 teaspoon of sriracha sauce. I cooked that for another 30 seconds or so. Then I simply garnished it with green onion, served it with the chicken and store bought egg rolls.
Results: I've used the Lawry's before, it's a good short cut for grilling. The veggies were good but I totally forgot to add the slurry of corn starch and water to thicken the sauce.
The thing I like about stir frying on the grill is that it's a quick way to make a side dish while your grill is already hot and the main dish is resting after cooking.
