Sunday, October 28, 2012

Spicy Asian BBQ Stir Fry

So... you were all probably wondering where this recipe was at, huh?  Welllll.... Jeffrey jumped the gun on this one. He was so darn excited about the meal that he had to share it before I got the chance to write up the recipe for you. Sheesh.... do ya see what I put up with??  HAHA.  Just jokin... I'm the luckiest person in the world!!

So he liked it so much that it's on the menu again this week. You guys should definitely try this one.  I think grilling the chicken made a huge difference in the meal rather than sauteing it like we usually did. So... here it is, buckle your seat belts!!

This was Jeff's plate.... the "Man Serving"

Ingredients:  (We had 1 meal leftover!!)

2 chicken breasts
1 zucchini chopped
1 cup chopped broccoli
1 cup chopped asparagus
1/2 cup chopped red onion
1 chopped red pepper
1/2 cup steamed brown rice (optional)
3 tablespoons Asian BBQ Sauce
2 tablespoons Siracha
1 tablespoon minced garlic
olive oil for cooking
Mixed Vegetable seasoning for sauteing


Step One: In a large zip lock baggy (or mixing bowl), mix together half of the Asian BBQ sauce and siracha, then add the chicken.  Make sure the chicken is covered completely and let sit in the fridge for at least an hour. 

Step Two:  Turn on your grill on high and let it heat up for a few minutes.  Spray your grill with olive oil before placing the chicken on the grill to prevent it from sticking. Depending on the thickness of your chicken, it should take about 8 - 10 minutes each side.

Step Three: While your chicken is cooking on the grill, heat a large non stick pan with olive oil and minced garlic. Add your greens (broccoli, zucchini & asparagus) and red pepper. Lightly sprinkle seasoning of your choice to the veggies, I always use Vegetable Supreme seasoning. Saute for 3- 4 minutes then add the red onion and saute for a few more minutes until your veggies are bright green and onions have softened.

Step Four:  Mix the remaining Asian BBQ and Siracha (1 tablespoon of siracha and 1 1/2 tablespoon Asian BBQ) in a small mixing bowl.

Step Five:   When your chicken is done on the grill, cut it into bite size pieces and add the chicken to the remaining spicy BBQ mixture. Toss thoroughly until chicken is covered lightly.

Serve your chicken over top of a cup full of sauteed veggies.  If you must... add a small amount of steamed brown rice.  However, DO NOT over due the rice... that should not be the biggest serving on your plate.   There should be more greens!  I hope you enjoy this as much as we did.

This was my plate or bowl... the "Female Serving" :)  I opted out of the rice.

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