Barbecue Stir-Fry with Asian Barbecue Sauce

Barbecue Stir-Fry
prep: 12 min
cook: 6 min

Use one extra-large bag of rice to get 3 cups of cooked rice.

Chicken breast ( as much as you need )
2 Teaspoons peanut or vegetable oil
1 head bok choy, trimmed and thinly sliced (about 7 cups)
1/2 (8 ounce) package presliced mushrooms
1 cup packaged shredded carrots
3/4 cup ASIAN BARBECUE SAUCE (see recipe below)
3 cups hot cooked long-grain rice

Heat a wok or large skillet over high heat until hot; add oil. Cook chicken until lightly brown. Add bok choy, mushrooms, and carrots to pan; stir fry 2 minutes. Add barbecue sauce and stir fry for 30 seconds or until thoroughly heated. Serve over rice.

Asian Barbecue Sauce
prep: 1 min
cook: 9 min

2 teaspoons sesame oil
1/2 onion, finely chopped (about 3/4 cup)
1/2 cup cider vinegar
1 cup ketchup
3/4 cup lightly packed light brown sugar
1/2 cup low-sodium soy sauce
2 tablespoons hot chili sauce with garlic (such as A Taste of Thai)
2 tablespoons dry sherry (optional)
1 teaspoon groung ginger

Heat sesame oil in a medium saucepan over medium-high heat. Add onion; cook 2 min or until tender. Add vinegar and remaining ingredients; combine with a whisk. Bring to a boil; reduce heat and simmer 7 minutes.

Bok Choy

Great success!
Stu and I really enjoyed this meal. The Asian Barbecue Sauce turned out really good, in fact, we used it to top off a few other dished that we made. It has a very interesting taste to it and took some getting used to at first. :)            

The bok choy was a new one for me. I had no idea what it was or what it looked like. I googled it before I left to the grocery store. This is what it looks like and it was delicious!! It is great in salads and is very refreshing to eat.    

Enjoy! 

♥ BFehr