Peel and cut up all the vegetables into bite sizes pieces. Leave the broccoli florets in one-inch pieces.
Cut the chicken breast into bite size pieces.
Place vegetables and chicken in individual bowls.
Place wok in Big Green Egg grate, set up for indirect cooking.
Heat the smoker up to 300ºF.
Once heated up, add a very high-burn point oil and coat the wok. We use stir-fry oil.
Start adding vegetables. Add those requiring the longest amount of cooking time first, such as the onions.
Cook for about 6 minutes, stirring slightly, and add about 1/4 cup of the stir-fry sauce.
Add the squash, zucchini, and eggplant. Stir frequently and add another 1/4 cup of stir-fry sauce. Cook for five minutes.
Add the chicken. Continue to stir frequently and add another 1/4 cup of stir-fry sauce. Cook for five minutes.
Finally, add the broccoli and sprinkle with salt and pepper. Cook for four more minutes.
Spoon into a serving dish. Serve with fried rice.
