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Gathered
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Rotisserie attachment for Weber kettle — whole chicken, prime rib
Stainless steel wok — no seasoning needed, dishwasher safe
Hand-hammered pow wok — traditional Cantonese round-bottom design
Heavy cast iron wok — retains heat for high-heat stir-frying
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Rotisserie attachment for Weber kettle — whole chicken, prime rib
Stainless steel wok — no seasoning needed, dishwasher safe
Hand-hammered pow wok — traditional Cantonese round-bottom design
Heavy cast iron wok — retains heat for high-heat stir-frying
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Mix lime juice and chili powder in medium glass or plastic bowl. Stir in chicken until well coated. Cover and refrigerate 1 hour. Heat wok or 12 inch skillet over high heat. Add 1 Tbsp. of the oil; rotate wok to coat sides. Add chicken and marinade; stir fry 5 to 6 minutes or until chicken is no longer pink in center. Remove chicken from wok. Add remaining 1 Tbsp. oil to wok; rotate wok to coat sides. Add zucchini and yellow squash; stir fry about 4 minutes or until vegetables are crisp tender. Stir in chicken, picante sauce and cilantro. This has 4 grams carbohydrates.