Oven Simmered Asian BBQ Chicken

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 199.3
  • Total Fat: 2.5 g
  • Cholesterol: 59.5 mg
  • Sodium: 711.9 mg
  • Total Carbs: 16.8 g
  • Dietary Fiber: 0.3 g
  • Protein: 23.4 g

View full nutritional breakdown of Oven Simmered Asian BBQ Chicken calories by ingredient
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Introduction

What do you do when you find a package of leftover roasted chicken from the holidays in your freezer? I mixed in some Asian BBQ Sauce from San J along with a few extra flavour enhancers (hello, red onions!), marinated it overnight and then cooked it low and slow in the oven until the meat was back to falling-apart tenderness. With just enough sauce remaining for sloppy sandwiches or perfect rice bowls, all you need is some sauteed broccoli to complete a healthy, flavour packed meal. What do you do when you find a package of leftover roasted chicken from the holidays in your freezer? I mixed in some Asian BBQ Sauce from San J along with a few extra flavour enhancers (hello, red onions!), marinated it overnight and then cooked it low and slow in the oven until the meat was back to falling-apart tenderness. With just enough sauce remaining for sloppy sandwiches or perfect rice bowls, all you need is some sauteed broccoli to complete a healthy, flavour packed meal.
Number of Servings: 4

Ingredients

    2 cups cooked skinless chicken meat (I used frozen leftovers from a roasted bird)
    150ml San J Asian BBQ Sauce ( bottle), or your favourite Asian style BBQ sauce
    2 tbsp rice vinegar
    1 tsp grated ginger
    2 stalks (bulbs and stems) green garlic, minced
    medium red onion, thinly sliced
    cup low sodium chicken stock

Directions

In a loaf pan, combine the chicken, bbq sauce, vinegar, ginger and green garlic.
Cover and refrigerate overnight.
Add onions and chicken stock, cover the pan with foil and cook at 300F for 2 hours.
Uncover the pan, raise the heat to 325F and continue to cook for 3 hours.
This tastes better after a night in the fridge!

Serving Size: Makes ~2 cups

Number of Servings: 4

Recipe submitted by SparkPeople user JO_JO_BA.

TAGS:  Poultry |

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