Asian BBQ chicken
Sometimes I pick up gluten-free sauces on a whim. A while back a local grocery store had a bunch of San-J stuff on sale, and I picked up at least one of anything that sounded interesting! A couple of them were pretty easy. A couple I was less sure what to do with. Strangely, the BBQ sauce was one I was less sure what to do with. I figured it out though! It turned out great!
I decided to make us kind of an Asian BBQ chicken bowl, maybe something along the lines of a San Sai teriyaki bowl, except with some stir fried veggies too. As part of going for that kind of dish I also decided I would cut the chicken breasts in half so I would have thinner pieces that would cook more quickly. (This also has the nice benefit of making portion sizes a bit more in line with what we should be eating rather than what we CAN eat.)
I thought about marinating the chicken like I did with the sweet and sour chicken, but in this case I decided to just go with a little salt and pepper.
I decided that I would throw the chicken in the grill pan since it works quite nicely when I don’t feel like dragging out the grill and lighting it and waiting. I can just toss it in the oven for a while and get it nice and hot.
I liked the way the veggies came out in the sweet and sour chicken I made earlier, and decided I would do them that way. They also end up reheating better. (They don’t turn into mush.) We also had some jasmine rice, so I thought that would go nicely in our bowls too.
Cut up whatever veggies you want to stir-fry. I always do the vegetables first. I used an onion, a red bell pepper, and a couple of carrots. I just cut them up into similar sized pieces. This keeps them cooking at about the same rate.
Then I cut the chicken breasts in half so that they would be thin. This would make them cook faster.
Since I had my grill pan in the oven preheating at 350F for about 30 minutes it was nice and hot when I was ready to go.
Start the rice first since it takes the longest to cook! You could use white or brown. If you do make brown rice just remember it takes a little longer to cook.
Next I got the grill pan out of the oven, and set it on a burner. Place the chicken in the pan at 45 degree angle to the direction of the grill. I find that it can be helpful to use a little cooking spray on the food in cases like this. Using tongs gently life a corner of the first piece. If it comes up easily turn it 90 degrees. If it doesn’t, just leave it there a little longer. After you’ve given it a turn, let the chicken sit there for a couple of minutes. This will give you nice grill marks. Then flip it over, and do pretty much the same thing. Once I had both sides marked I drizzled on a little of the sauce and smeared it around, flipped it over, and put sauce on that side, and then popped the whole thing in the oven.
I had my veggies cut up already so I got a skillet nice and hot with a little bit of oil, and added the veggies to it. I sauted that for a couple of minutes until the carrots got a little tender. The chicken was done. I sliced the chicken into thin pieces across the grain of the breast, and on a bias. This will give you the most tender piece of meat. How tender it is is really your perception of how long the muscle fibers are when you are chewing them. The longer the fibers the more you have to chew them.
This was very tasty, and very easy to do. Also, this was a pretty quick dinner. Next time, I am going to tweak the sauce a bit by adding some Sriracha to it, and might add a little bit more of it.