If you love the idea of pan bbq’ed chicken, then you just HAVE to try my pan-bbq’ed chicken strips. They’re charmingly divine.
1 large chicken breast
2 cups frozen vegetable mix (any kind)
3 tbs tomato sauce
3 tbs barbecue sauce
1 tbs tomato paste
5 parsley stems, roughly chopped
1 tsp olive oil
salt, pepper, mixed spice
Thaw the vegetables in the microwave (do not cook through!) or place on a bench to defrost.
In a bowl, add the tomato sauce, barbecue sauce, tomato paste and chopped parsley. Add a pinch of salt, pepper and spice.
Slice the chicken breast widthwise into strips. Using a pastry brush, coat the chicken with the marinade and leave aside.
Place a large non-stick pan on high heat and add the olive oil. When hot, add the chicken breasts and turn down the heat to medium-low. Turn over after a few minutes and wait to cook through.
In a bowl, add the remaining marinade to the vegetables. Do not remove the water from the vegetables (from the defrosted ice) to keep the cooking process moist. When well coated, remove the chicken from the pan and add the vegetables without cleaning it.
Cook for a few minutes or until desired texture is reached.
Dish up and serve with a dollop of yoghurt if desired.
This of course isn’t a serve for two people. When I made this dish again because it was so yummy, I made it to serve 5. This time I used 4 chicken breasts. Picture above is the result.
For 5 people, I used half a pack of Oriental Stir Fry vegetables, and added wong bok to the mix because I had a whole one which I don’t want to go off. Half a pack equates to 250 grams, if my memory hasn’t failed me. I’ll report back if it’s otherwise.