Barbecue Chick’n Green Beans

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


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


Make the barbecue sauce first.

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


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.






 

Advertisements

One thought on “Barbecue Chick’n Green Beans

Add yours

come back again. we love visitors.

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Create a website or blog at WordPress.com

Up ↑

%d bloggers like this: