Barbecue Chicken Bowl with Celery and Pineapple Salad

Barbecue Chicken Bowl with Celery and Pineapple Salad

  • Preparation 35 min
  • Cooking 15 min
  • Marinating 2 h
  • Servings 4

To pull off our General Tso-inspired blend of sweet, sour and savoury, we started with a ripe, juicy organic pineapple. When combined with crisp celery and peppery basil, this refreshing salad teems with texture and crunch. Placed on a bed of rice vermicelli and mixed with chicken marinated in zippy chili sauce, ketchup, mustard, brown sugar and a dash of hot sauce, it’s a party in every bite.

Featured in RICARDO Magazine (SPRING 2019)

Categories

Ingredients

  • Chicken

    • 1/4 cup (60 ml) chili sauce
    • 2 tbsp (30 ml) ketchup
    • 1 tbsp brown sugar
    • 1 tbsp (15 ml) prepared mustard
    • 1 tbsp (15 ml) Worcestershire sauce
    • 1 tsp (5 ml) Sriracha
    • 1 garlic clove, chopped
    • 1 1/2 lb (675 g) boneless, skinless chicken thighs
  • Salad

    • 4 oz (115 g) rice noodles
    • 2 celery stalks, thinly sliced
    • 1 1/2 cups (220 g) pineapple, diced
    • 2 tbsp (30 ml) rice vinegar
    • 2 tbsp (30 ml) mirin
    • 1/4 tsp (1 ml) Sriracha
    • 1/4 cup (10 g) basil leaves, torn

Preparation

  • Chicken

  • Salad

Personal Note