Asian Baked and Stir-fried Barbecue

Sherry Peyton

By
@SherryPeyton

Confused? Imagine how confused I was creating it. Basically it's a baked chicken asian barbecue with a stirfry of veggies flavored by the marinade over rice. Got that? Now go try it. If you like this recipe visit my site: mybestcookbook.wordpress.com


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Serves:

4

Prep:

35 Min

Cook:

4 Hr 25 Min

Ingredients

MARINADE

1/3 c
soy sauce
1 tsp
hot sesame seed oil
1 tsp
fish sauce
1 Tbsp
mirin
1 Tbsp
hot chili sauce
1 Tbsp
rice wine vinegar
1/4 c
coca cola
3 Tbsp
brown sugar
1 clove
garlic, minced
2 tsp
fresh ginger, minced
1/2 tsp
granulated onion
1
serrano pepper, minced

MEAT

4
chicken thighs, bone in

STIRFRY

2
carrots, cut on the diagonal pieces
1/3 pkg
whole green french beans (petite)
1/2
onion, cut in wedges
4
scallions, cut on the diagonal
2 Tbsp
oil

Directions Step-By-Step

1
Mix the marinade ingredients together and place in a plastic bag. Add chicken and marinate in fridge for a good 4 hours, turning the bag occasionally.
2
Place the chicken, bone side down in a aluminum lined baking dish and bake at 425 for 50 minutes and 10 minutes under the broiler.
3
Save marinade to a small saucepan and heat to a boil, and set aside.
4
In the last 20 minutes or so of baking the chicken, heat the oil in the wok. Add the onions and carrots and stirfry until about half done. Add the green beans.Cook until crisp tender. Add as much of the cooked marinade to coat the veggies, add the scallions and toss to coat and heat through.
5
Serve the stirfry over cooked rice and place chicken on the roof. Place a bowl of any remaining marinade on the table for additional sauce. Sprinkle with sesame seeds if desired.

About this Recipe

Course/Dish: Chicken
Regional Style: Asian
Hashtag: #Stirfry