Barbecue Chick’n Green Beans – gardein

BARBECUE CHICK’N GREEN BEANS

Gardein Chick’n Strips sauteed with green beans, green peppers, roasted red peppers and onion with a Coffee Barbecue Sauce!

Serves 4

Coffee Barbecue Sauce >

1/2 c. ketchup – I used True Made Foods Vegetable Ketchup (more like a sauce than what I’m used to in a ketchup)

1/4 c. prepared yellow mustard

1 T. liquid smoke

1 T. Worcestershire sauce

1/4 c. fresh brewed coffee

1 t. garlic powder

1/4 t. celery seed

1/4 c. Balsamic vinegar

1/3 c. dark brown sugar

salt and pepper to taste

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2 T. light-colored mild sesame oil – I use Roland brand

10.5 oz. pkg. froz. Gardein Chick’n Strips – partially thawed on counter or in microwave, then cut strips in half for more bites – (discard seasoning packet or save for other use)

1 t. pink Himalayan salt

fresh grind black pepper

garlic powder to taste

1 lg. green pepper, cored and cut into 1 inch squares

1/2 lg. sweet onion, peeled and diced into 1/2 inch squares

3 c. froz. cut green beans, completely thawed

1 jumbo roasted red pepper from Turkey (in a jar), diced

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Make the barbecue sauce first.

Combine all sauce ingredients in bowl up to and including salt and pepper to taste. Set aside.

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Make saute next.

In large skillet, over medium heat, melt sesame oil. When oil is hot, add chick’n strips, salt, pepper and garlic powder. Fry, turning as needed for about 3 minutes.

Add green pepper and onion, then saute turning often till wilted and brown-tinged.

Add green beans and roasted pepper, and cook till all ingredients are very hot and green pepper is tender.

Now add barbecue sauce to skillet, stirring to coat all veggies. Raise heat to medium high to create a boil in the sauce, then cook to evaporate some of the sauce till it softly coats all ingredients. If by accident you over-evaporate the sauce, then add a little more coffee or water to thin it out.

Remove from heat. Salt and pepper to taste.

Plate and serve plain, or with rice or mashed potatoes.

Notes: This entire process won’t take long, so stay with the skillet. It’s best to prepare all your ingredients before you start cooking.

I use roasted peppers from Turkey for their firmness.

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