Smoked stir fry. Are you scratching your head? When you think of stir fry you usually think of cooking it in a wok with oil, which is great, but it’s not nearly as great as smoking it.
The best thing about smoking your stir fry is that the smoker creates an amazing flavor while keeping everything tender and moist. This stir fry is a go-to weeknight meal for our family because it’s so simple to make and it’s absolutely delicious – plus both of our kids eat it up. It’s the perfect family meal.
How to make Smoked Stir Fry
You can chop your own vegetables for your stir fry or grab a pre-made bag, which is what we like to do. We use the Member’s Mark Asian Stir Fry, which comes with sauce packet. If you do use a premade bag of stir fry it makes your prep time super fast.
1/2 bag Members Mark Asian Stir Fry (with one sauce packet)
If you make your own we suggest using these vegetables:
- Baby Corn
- Red Peppers
- Water Chesnuts
- Sugar Snap Peas
6-8 Chicken Thighs
Heat pellet smoker to 350 degrees. Season the chicken thighs with salt and pepper and then place the chicken thi
ghs directly on the smoker. Cook until they reach an internal temperature of 160 degrees Fahrenheit. When the chicken is halfway through cooking, around 80 degrees Fahrenheit, add the vegetables onto the smoker. You can use a cast iron wok, which will help richen the flavor, or a cookie sheet will work as well. Once the chicken has finished cooking the vegetables should be good as well, use a fork to make sure they are soft. Add the sauce to the vegetables and let it simmer for three to five minutes so that it can thicken up.
Serve with a side of rice.
This meal really is that simple! It’s foolproof, so even if you aren’t a great cook you can make an amazing meal.