Asian Chicken Thighs w/ Asian BBQ Beans

November 30, 2015 at 5:54 PM | Posted in Bush's, chicken | Leave a comment
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Today’s Menu: Asian Chicken Thighs w/ Asian BBQ Beans

 

Asian Chicken Thighs w Asian BBQ Beans 011
Cloudy all day again, a passing shower and cool out. Spent most of the day on-line trying to get a computer virus program repaired. Spent 70 minutes on hold, and still never had the issue resolved! Try again tomorrow, too frustrated to deal with it anymore today. So besides that not else much going on today. For dinner tonight a new recipe. I prepared Asian Chicken Thighs w/ Asian BBQ Beans.

 

 
I had come across a can of Bush’s Asian BBQ Beans at the store the other day, they are making these for a limited time so I had to give them a try! I then got on-line and found a Asian Chicken Thighs Recipe from Taste of Home and dinner was set. I use Taste of Home quite often when looking for recipes, love their site.

 

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So to start with the Asian Chicken Thighs I’ll need; 3 teaspoons Extra Virgin Olive Oil, 5 boneless and skinless Chicken Thighs (about 1-3/4 pounds), 1/3 cup Water, 2 tablespoons packed Splenda Brown Sugar, 2 tablespoons Orange Juice, 2 tablespoons Reduced-Sodium Soy Sauce, 2 tablespoons Hunt’s Ketchup, 1 tablespoon White Vinegar, 4 garlic Cloves (minced), 1 dash Crushed Red Pepper Flakes, 1/4 teaspoon Chinese Five-Spice Powder, 2 teaspoons Cornstarch, 2 tablespoons cold Water, and sliced Green Onions. I made changes from the original recipe; less Oil, used Splenda Brown Sugar, and less Red Pepper Flakes. I’ve left the original recipe and web link at the end of the post.

 

 

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Then to prepare them; In a large skillet, heat oil over medium heat. Add chicken; cook 8-10 minutes on each side or until golden brown. In a small bowl, whisk water, brown sugar, orange juice, soy sauce, ketchup, vinegar, garlic, pepper flakes and five-spice powder. Pour over chicken. Bring to a boil. Reduce heat; simmer, uncovered, 30-35 minutes or until chicken is tender, turning chicken occasionally. Then in a small bowl, mix cornstarch and cold water until smooth; stir into pan. Bring to a boil; cook and stir 1 minute or until sauce is thickened. Sprinkle with green onions. If desired, serve with beans or rice. Last minute addition, also served it on a bed of Uncle Ben’s White Rice. I was just going to have the Asian Beans but the parents wanted Rice also so I prepared a bag of Uncle Ben’s White Ready Rice. Served the Chicken Thighs on a bed of Rice. Excellent Asian Chicken Thighs Recipe! The Sauce was perfect for Chicken. It made a nice thick and flavorful Sauce.

 

 

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To prepare the Beans I just opened the can and emptied the Beans into a medium saucepan and heat to simmer. Heat and serve, that’s one easy Bean Dish. First time I tried these and they were incredible! Red beans in an Asian-inspired BBQ sauce with a hint of ginger, a winner. Chicken and Beans on a Saturday! For dessert later a Healthy Choice Dark Fudge Frozen Greek Yogurt.

 

 

 

 

LIMITED TIME. UNLIMITED FLAVOR.Bush's Asian BBQ Beans
BUSH’S® ASIAN BBQ
Our latest flavor celebrates the unmistakable taste of Asian barbecue. Known as “umami” (or the fifth taste), it’s a savory sensation we think you’ll enjoy. This recipe blends carefully chosen spices, including a hint of ginger, for a truly delicious dish. Enjoy Asian BBQ while you can; it’s only in stores for a limited time.
Give your meals an international flair. BUSH’S® Asian BBQ Beans have a uniquely umami flavor, along with 6 g of fiber and protein in each ½-cup serving. Like all our beans, they’re naturally gluten-free!

NUTRITION
Serving Size: 1/2 cup (130g)
Calories 170
%DV*
Calories from Fat 25 -%
Total Fat 2.5g 4%
Saturated Fat 1g 5%
Trans Fat 0g -%
Cholesterol 0mg 0%
Sodium 450g 19%
Potassium 340mg 10%
Carbohydrates 33g 11%
Dietary Fiber 6g 24%
Protein 6g -%
Sugars 14g -%
Iron – 11%
http://www.bushbeans.com/en_US/product/asian-bbq

 

 

 

 

Asian Chicken Thighs Recipe

Ingredients
5 teaspoons olive oil
5 bone-in chicken thighs (about 1-3/4 pounds), skin removedTaste of Home
1/3 cup water
1/4 cup packed brown sugar
2 tablespoons orange juice
2 tablespoons reduced-sodium soy sauce
2 tablespoons ketchup
1 tablespoon white vinegar
4 garlic cloves, minced
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon Chinese five-spice powder
2 teaspoons cornstarch
2 tablespoons cold water
Sliced green onions
Hot cooked rice, optional

Directions
1 – In a large skillet, heat oil over medium heat. Add chicken; cook 8-10 minutes on each side or until golden brown. In a small bowl, whisk water, brown sugar, orange juice, soy sauce, ketchup, vinegar, garlic, pepper flakes and five-spice powder. Pour over chicken. Bring to a boil. Reduce heat; simmer, uncovered, 30-35 minutes or until chicken is tender, turning chicken occasionally.
2 – In a small bowl, mix cornstarch and cold water until smooth; stir into pan. Bring to a boil; cook and stir 1 minute or until sauce is thickened. Sprinkle with green onions. If desired, serve with rice.
3 – Freeze option: Cool chicken. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat slowly in a covered skillet until a thermometer inserted in chicken reads 165°, stirring occasionally and adding a little water if necessary. Yield: 5 servings.

Nutritional Facts
1 chicken thigh (calculated without rice) equals 292 calories, 14 g fat (3 g saturated fat), 87 mg cholesterol, 396 mg sodium, 15 g carbohydrate, trace fiber, 25 g protein.

http://www.tasteofhome.com/recipes/asian-chicken-thighs

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