Asian American BBQ Chicken Salad

18 INGREDIENTS • 9 STEPS • 1HR 30MINS

Asian American BBQ Chicken Salad

Recipe

4.3

3 ratings

On this episode of Cooking with Tovia, Chef Tovia Gartenberg demonstrates how to make Asian infused Bbq Sauce perfect for chicken and other meats.

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Asian American BBQ Chicken Salad

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On this episode of Cooking with Tovia, Chef Tovia Gartenberg demonstrates how to make Asian infused Bbq Sauce perfect for chicken and other meats.

Cooking with Tovia

Hi, I'm Tovia! You’ll find an assortment of recipes such as how to make Southern Fried Chicken to Gluten-Free Macaroni and Cheese!

http://cheftovia.blogspot.com/

1HR 30MINS

Total Time

$4.12

Cost Per Serving

Ingredients

Servings

4

us / metric

3

Large Bell Peppers

or 10 small peppers

1 1/2 cups

1/2 cup

Water

3 Tbsp

Sesame Oil

1

Large Onion, roughly chopped

1 stalk

1 Tbsp

Garlic, minced

1/2 tsp

Fresh Ginger, minced

4 Tbsp

Granulated Sugar

2 Tbsp

1 Tbsp

2 Tbsp

Low-Sodium Soy Sauce

4

Boneless, Skinless Chicken Breasts

1 tsp

Ground Turmeric

1/2 tsp

1/2 tsp

Ground Black Pepper

as needed

1/2 tsp

Red Chili Pepper

Nutrition Per Serving

VIEW ALL

Calories

484

Fat

13.0 g

Protein

37.0 g

Carbs

55.9 g

Love This Recipe?

Asian American BBQ Chicken Salad

Save

Cooking with Tovia

Hi, I'm Tovia! You’ll find an assortment of recipes such as how to make Southern Fried Chicken to Gluten-Free Macaroni and Cheese!

http://cheftovia.blogspot.com/

Cooking Instructions

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step 1

Preheat oven to 450 degrees F (230 degrees C).

step 2

Remove the tops and insides of Bell Peppers (3). Put them into a pan and drizzle them with Olive Oil (as needed). Put them in the oven preheated to 450 degrees F (230 degrees C) for about 20 to 25 minutes. Rotate them every ten minutes. After done, put them into a bowl and cover them. Let them sit for fifteen minutes.

step 2 Remove the tops and insides of Bell Peppers (3). Put them into a pan and drizzle them with Olive Oil (as needed). Put them in the oven preheated to 450 degrees F (230 degrees C) for about 20 to 25 minutes. Rotate them every ten minutes. After done, put them into a bowl and cover them. Let them sit for fifteen minutes.

step 3

Preheat oven to 350 degrees F (180 degrees C).

step 4

Add some sesame oil and Onion (1) to a bowl. Cook on medium heatuntil the onion softens, stirring occasionally. Remove the onions from the pot and set them aside.

step 4 Add some sesame oil and Onion (1) to a bowl. Cook on medium heatuntil the onion softens, stirring occasionally. Remove the onions from the pot and set them aside.

step 5

In a bowl, season Boneless, Skinless Chicken Breasts (4) with Salt (1/2 tsp), Ground Turmeric (1 tsp) and Ground Black Pepper (1/2 tsp). Massage them together and put them into the oven preheated to 350 degrees F (180 degrees C) for about 15 to 20 minutes.

step 5 In a bowl, season Boneless, Skinless Chicken Breasts (4) with Salt (1/2 tsp), Ground Turmeric (1 tsp) and Ground Black Pepper (1/2 tsp). Massage them together and put them into the oven preheated to 350 degrees F (180 degrees C) for about 15 to 20 minutes.

step 6

Remove the skin from the baked peppers and put them into the food processor. Cut the Celery (1 stalk) in half, and add it to the processor. Also add the cooked onions, Garlic (1 Tbsp), Fresh Ginger (1/2 tsp), Sesame Oil (3 Tbsp) and Low-Sodium Soy Sauce (2 Tbsp). Puree them and set the mix aside.

step 6 Remove the skin from the baked peppers and put them into the food processor. Cut the Celery (1 stalk) in half, and add it to the processor. Also add the cooked onions, Garlic (1 Tbsp), Fresh Ginger (1/2 tsp), Sesame Oil (3 Tbsp) and Low-Sodium Soy Sauce (2 Tbsp). Puree them and set the mix aside.

step 7

In a pot on high heat, add Water (1/2 cup) and Ketchup (1 1/2 cups). Add in the pureed veggies and mix them together. Mix in Granulated Sugar (4 Tbsp) and Molasses (2 Tbsp). After that, also mix in Rice Vinegar (1 Tbsp) and Red Chili Pepper (1/2 tsp). Reduce the heat to medium, and cook for five to ten minutes under the lid.

step 7 In a pot on high heat, add Water (1/2 cup) and Ketchup (1 1/2 cups). Add in the pureed veggies and mix them together. Mix in Granulated Sugar (4 Tbsp) and Molasses (2 Tbsp). After that, also mix in Rice Vinegar (1 Tbsp) and Red Chili Pepper (1/2 tsp). Reduce the heat to medium, and cook for five to ten minutes under the lid.

step 8

Pour some of the sauce on the chickens, then put them back into the oven for another six minutes. Keep adding the rest of the sauce in intervals. Cook for a total of forty two minutes and let it rest for fifteen.

step 8 Pour some of the sauce on the chickens, then put them back into the oven for another six minutes. Keep adding the rest of the sauce in intervals. Cook for a total of forty two minutes and let it rest for fifteen.

step 9

Slice up the chicken and serve with some salad.

step 9 Slice up the chicken and serve with some salad.

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