If you're looking for a new take on BBQ Chicken, this oven simmered dish is just the thing. It's quick and easy to make using your oven or slow cooker and tastes absolutely delicious. You can add in some vegetables if you want to add more of a meal into this Asian BBQ Chicken dish. It would also be great with some rice or noodles of any kind.
Ingredients
For the BBQ sauce:
1/2 C Hoisin Sauce
1/4 C Rice Wine Vinegar (or white vinegar if that’s all that you have on hand)
2 Tbsp. Honey or Agave Nectar (for a vegan substitute see note below)
1 Tbsp. Soy Sauce
For the Chicken:
1 – 2 lbs Boneless, Skinless Chicken Breasts, cut into strips about
1 ½ - inches thick by 2 - inches long by 1 inch wide or so.
2 Cloves Garlic, Minced (about 2 tsp.)
1 tsp. Fresh Ginger, Grated or Minced (about 2 tsp.)
2 Tbsp. Sesame Seeds (optional)
Method
Bring a large pot of water to boil. We like to use a pot that is large enough so that the chicken can lay flat without having to be stacked. This will allow the chicken to cook evenly and quickly.
Add a bit of salt to the boiling water to season the water and help prevent sticking your chicken pieces (as well as killing off any nasties). Once the water has come to a boil, add in the chicken breasts and lower heat slightly to allow the chicken to simmer.
Be careful that the water doesn’t evaporate too quickly. The chicken should be just covered with water – if it’s not, add in some more boiling water (or if you have broth/stock, you can use that). Let simmer for 10 minutes then remove from heat and let cool.
Once cooled, you can also refrigerate these for a few hours or overnight if you want to get an early start on your preparations for dinner (or if you need some time before dinner preparation). Once the chicken is no longer steaming hot, it’s time to prep it further.
