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Asian chicken wraps
Fry chicken and vegetables in a red-hot wok pan and add Asian flavors! Sounds like fun on an open fire Tiger Fire BBQ!
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Ingredients
- 3 boneless and skinless chicken thighs
- 6 wrappers
- half a pak choi
- 50 g soy shoots
- 1 carrot
- 0.5 onion
- 1 clove of garlic
- 3 tablespoons of cooking oil
- 1 tbsp sesame oil
- 1 tbsp soy sauce
- BBQ sauce (optional)the marinade
- 1 tbsp sesame oil
- 2 tbsp soy sauce
- 1 clove of chopped garlic
- 1 teaspoon ginger powder
- 1 tbsp BBQ rub (optional)
TiGER FiRE Accessories
Ingredients
- 3 boneless and skinless chicken thighs
- 6 wrappers
- half a pak choi
- 50 g soy shoots
- 1 carrot
- 0.5 onion
- 1 clove of garlic
- 3 tablespoons of cooking oil
- 1 tbsp sesame oil
- 1 tbsp soy sauce
- BBQ sauce (optional)the marinade
- 1 tbsp sesame oil
- 2 tbsp soy sauce
- 1 clove of chopped garlic
- 1 teaspoon ginger powder
- 1 tbsp BBQ rub (optional)
TiGER FiRE Accessories
Preparatory work:
- Heat your Tiger Fire open planchaBBQ very hot and place the wok accessory on the BBQ for it to heat up.
- Mix all the ingredients for the marinade and let the chicken thighs marinate for 4 hours.
- Finely chop the pak choi, carrot, garlic and onion.
Let's cook!
- Grill the chicken thighs on the hot plancha sheet until a core temperature of 74 degrees. Meanwhile, heat the taco sheets (CAUTION: this goes fast!). When the chicken is almost done, you can brush it with BBQ sauce (optional).
- Add the cooking oil and sesame oil to the wok and stir-fry the sliced vegetables. When they are almost cooked, add the soy shoots and soy sauce while frying.
- When the chicken reaches a core temperature of 74 degrees, remove it from the barbecue and let it rest for 5 minutes. Then cut them into fine strips.
- Add the chicken to the wok and stir so that all the flavors are mixed.
- Put the stir-fried vegetables in the wrap first and then add some chicken.
Suggestion
- To finish it off, you can always add some toasted sesame seeds and some fresh cilantro.
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