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RECIPE
18 INGREDIENTS 9 STEPS 1hr 30min

Asian American BBQ Chicken Salad

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.
Asian American BBQ Chicken Salad Recipe | SideChef
On this episode of Cooking with Tovia, Chef Tovia Gartenberg demonstrates how to make Asian infused Bbq Sauce perfect for chicken and other meats.
Learn to cook with Chef Tovia Gartenberg! 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/
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Learn to cook with Chef Tovia Gartenberg! 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 30min
Total Time
$4.12
Cost Per Serving

Ingredients

Servings
4
US / METRIC
3
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
2 Tbsp
Molasses
1 Tbsp
Rice Vinegar
1/2 tsp
as needed
1/2 tsp
Red Chili Peppers
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Estimated Total: Estimated Total:
Fulfilled by
For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

VIEW ALL
CALORIES
484
FAT
13.0 g
PROTEIN
37.0 g
CARBS
55.9 g

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 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 5
In a bowl, season Tyson® Chicken Breasts (4) with Salt (1/2 tsp) , Ground Turmeric (1/2 Tbsp) 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 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 (1/4 cup) and Molasses (2 Tbsp) . After that, also mix in Rice Vinegar (1 Tbsp) and Red Chili Peppers (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 9
Slice up the chicken and serve with some salad.
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Nutrition Per Serving
Calories
484
% Daily Value*
Fat
13.0 g
17%
Saturated Fat
2.3 g
12%
Trans Fat
0.0 g
--
Cholesterol
98.6 mg
33%
Carbohydrates
55.9 g
20%
Fiber
2.5 g
9%
Sugars
45.6 g
--
Protein
37.0 g
74%
Sodium
735.5 mg
32%
Vitamin D
--
--
Calcium
60.9 mg
5%
Iron
4.1 mg
23%
Potassium
1323.8 mg
28%
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