Honey BBQ Chicken

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Prep Time: 35 minutes
Cook Time: 40 minutes
Servings: 2
Calories: 740kcal

Ingredients

Rice

  • ½ cup White rice rinsed
  • 2 TBSP Butter softened

Seasoning

  • Salt
  • Black pepper

Spring roll

  • 2 Rice paper sheets
  • 1 cup Spring mix
  • 3 TBSP Carrots shredded
  • 1 TBSP Fresh mint
  • 6 slices Cucumber cut thin

Spicy peanut sauce:

  • 1/3 cup Coconut milk
  • 1 TBSP Thai red curry paste
  • 3 TBSP Peanut butter
  • 1/2 tsp Reduced-sodium soy sauce
  • 1/2 TBSP Apple cider vinegar
  • 2 TBSP Brown sugar
  • ¼ cup Water

Chicken

  • 10 oz Chicken breast boneless skinless cut in small pieces (about 1-inch pieces)
  • 1/8 tsp Salt
  • 1/4 tsp Black pepper
  • 3 tsp Extra-virgin olive oil
  • 1/4 tsp Red pepper flakes or to taste
  • 1/3 cup Barbecue sauce
  • 1 TBSP Scallions chopped

Coconut Lime Water

  • 24 oz Coconut water
  • 2 wedges Lime
US Customary - Metric

Instructions

  • Prepare the ingredients per the instructions above.
  • Cook the rice according to the directions on the package. Once cooked, stir in butter and season with salt and pepper to taste.
  • Very quickly dampen the rice paper sheet with water and place on a flat surface. Layer with spring mix, carrot, mint, and cucumber right in the center of the paper.
  • Fold both ends to the center and gently roll the sheet as tightly as you can without ripping. Continue with remaining sheets and filling. Then set aside to dry.
  • For the sauce, whisk all ingredients together. Taste and adjust any of the ingredients as needed.
  • Serve the rolls with dipping sauce.
  • Season the chicken with salt and pepper.
  • Heat a non-stick skillet on medium heat and add olive oil. Add the chicken and crushed red pepper. Stir and cook the chicken until it’s completely cooked (for 7 to 10 minutes).
  • Add the barbecue sauce. Stir until all pieces of the chicken are coated with the sauce.
  • Mix the coconut water with lime.
  • Serve the chicken over rice garnished with scallions, with spring roll, peanut sauce, and coconut lime water.

Nutrition

Calories: 740kcal | Carbohydrates: 89g | Protein: 36g | Fat: 28g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 15g | Trans Fat: 0.03g | Cholesterol: 154mg | Sodium: 1431mg | Potassium: 999mg | Fiber: 4g | Sugar: 41g | Vitamin A: 3594IU | Vitamin C: 42mg | Calcium: 108mg | Iron: 3mg

Honey BBQ Chicken

No ratings yet
Print Recipe Pin Recipe
Prep Time 35 minutes
Cook Time 40 minutes
Servings 2
Calories 740 kcal

Ingredients
 
 

Rice

  • ½ cup White rice rinsed
  • 2 TBSP Butter softened

Seasoning

  • Salt
  • Black pepper

Spring roll

  • 2 Rice paper sheets
  • 1 cup Spring mix
  • 3 TBSP Carrots shredded
  • 1 TBSP Fresh mint
  • 6 slices Cucumber cut thin

Spicy peanut sauce:

  • 1/3 cup Coconut milk
  • 1 TBSP Thai red curry paste
  • 3 TBSP Peanut butter
  • 1/2 tsp Reduced-sodium soy sauce
  • 1/2 TBSP Apple cider vinegar
  • 2 TBSP Brown sugar
  • ¼ cup Water

Chicken

  • 10 oz Chicken breast boneless skinless cut in small pieces (about 1-inch pieces)
  • 1/8 tsp Salt
  • 1/4 tsp Black pepper
  • 3 tsp Extra-virgin olive oil
  • 1/4 tsp Red pepper flakes or to taste
  • 1/3 cup Barbecue sauce
  • 1 TBSP Scallions chopped

Coconut Lime Water

  • 24 oz Coconut water
  • 2 wedges Lime

Instructions
 

  • Prepare the ingredients per the instructions above.
  • Cook the rice according to the directions on the package. Once cooked, stir in butter and season with salt and pepper to taste.
  • Very quickly dampen the rice paper sheet with water and place on a flat surface. Layer with spring mix, carrot, mint, and cucumber right in the center of the paper.
  • Fold both ends to the center and gently roll the sheet as tightly as you can without ripping. Continue with remaining sheets and filling. Then set aside to dry.
  • For the sauce, whisk all ingredients together. Taste and adjust any of the ingredients as needed.
  • Serve the rolls with dipping sauce.
  • Season the chicken with salt and pepper.
  • Heat a non-stick skillet on medium heat and add olive oil. Add the chicken and crushed red pepper. Stir and cook the chicken until it’s completely cooked (for 7 to 10 minutes).
  • Add the barbecue sauce. Stir until all pieces of the chicken are coated with the sauce.
  • Mix the coconut water with lime.
  • Serve the chicken over rice garnished with scallions, with spring roll, peanut sauce, and coconut lime water.

Nutrition

Calories: 740kcalCarbohydrates: 89gProtein: 36gFat: 28gSaturated Fat: 5gPolyunsaturated Fat: 6gMonounsaturated Fat: 15gTrans Fat: 0.03gCholesterol: 154mgSodium: 1431mgPotassium: 999mgFiber: 4gSugar: 41gVitamin A: 3594IUVitamin C: 42mgCalcium: 108mgIron: 3mg
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