Can You Really Cook on This ! #stirfry #cookinghacks #bbq #charcoal #foodie
🔥 Can you really use a charcoal chimney starter as a wok burner @UnderSeasoned.BBQshow?
👉 Stick around to see if this hack is worth trying at home or just a fun experiment gone wrong!
BBQ Gear:
Extra Large Charcoal Chimney Starter – CLD Fabrication
Lump Charcoal – Heat Beads
Recipe – Recipe Tin Eats
✨ Cashew Chicken Stir Fry ✨
Ingredients
Sauce
1 tbsp cornstarch / cornflour
3 tbsp soy sauce (all-purpose or light)
1 ½ tbsp Chinese cooking wine or mirin
3 tbsp oyster sauce
2 tsp sesame oil
Dash of white (or black) pepper
Stir Fry
500g / 1 lb chicken thigh, skinless boneless, cut into 2.5cm / 1″ pieces
2 tbsp peanut (or vegetable) oil
2 garlic cloves, minced
½ onion, chopped into 1.75cm / ¾” pieces
1 green capsicum / bell pepper, chopped into 2cm / 0.8″ pieces
(I added extra veg: Broccoli, carrots and cauliflower)
6 tbsp water
¾ cup roasted cashews, unsalted
Instructions
1. Make Sauce: Mix cornstarch with soy sauce until smooth. Add remaining sauce ingredients, mix well.
2. Marinate: Add 2 tbsp of sauce to chicken, mix to coat. Rest 10+ minutes.
3. Stir Fry: Heat oil in a hot wok. Add garlic and onion, cook 1 minute.
4. Add vegies and cook until almost tender, then add chicken and cook through.
5. Add remaining sauce and water. Stir until it thickens (about 1 minute).
6. Stir through cashews. Remove from heat.
Serve immediately with rice (or cauliflower rice for a low-carb option).
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