12 ounces grilled chicken strips (we cooked up 12 ounces of Beyond Meat grilled chicken strips)
4 onion buns, split in half
4 leaves Bibb lettuce, rinsed and patted dry (we used Butter lettuce)
2 tomatoes, sliced
Red onion slices, peeled (optional) (we used them)
Take a medium-sized skillet out (we used a saucepan) and add the peach preserves to it, setting the skillet over medium heat. Once the preserves have melted, mix in the chili sauce, molasses and bourbon. Once the mixture’s at a boil, stir in the chicken and turn the heat down so it’s at a simmer. Let simmer for 5 minutes. During those 5 minutes, take the bottom half of the buns and place the lettuce, tomatoes and red onion on (if you’ve decided to use red onion).
Use tongs to take the chicken out of the sauce and divide it among the bottom buns. Top the chicken with the top halves of the buns. Eat right away with some extra sauce on the side.
This tasted really good ! Even if you don’t dip your sandwich into the extra sauce, this can be a bit messy so make sure you have some napkins or paper towels nearby when eating this. This was good even without the tomato, the onion slices provide a sharpness which contrasts against the sweetness in the sauce.
Recipe source unknown.
We weren’t paid in any form to promote Smucker’s, Heinz, Jim Beam or Beyond Meat.
5 Tbsp. soy sauce (we used reduced-sodium soy sauce)
1/4 cup sesame seeds, toasted (we used roasted sesame seeds)
1/4 cup chunky peanut butter (we used Skippy Brand)
2 Tbsp. rice vinegar (we used unseasoned rice vinegar)
2 Tbsp. packed light brown sugar
1 Tbsp. grated fresh ginger
2 garlic cloves, minced
1 tsp. hot sauce (we used Frank’s RedHot)
5 Tbsp. hot water
Chicken and Noodles
3 pkgs. Beyond Meat grilled chicken strips
1 lb. fresh Chinese noodles or 12 oz. dried spaghetti (we used spaghetti)
1 Tbsp. salt (we used table salt but we didn’t measure it*)
2 Tbsp. toasted sesame oil
4 scallions, sliced thin on bias
1 carrot, shredded
For the sauce: Place the soy sauce, 3 Tbsp. sesame seeds, peanut butter, vinegar, sugar, ginger, garlic and hot sauce into a blender or a food processor (we used a blender) and process until it’s smooth (about 30 seconds or so). While the blender’s running, add the water in, one tablespoon at a time, until the sauce has the consistency of heavy cream (we didn’t add any water since we thought the sauce already had the right consistency).
Cook the chicken strips one package at a time based off the directions on the package. Once all of the chicken strips are cooked, cut the strips in half, in both directions. Set the chicken aside for now.
Bring a pot of water to a boil. Add the pasta and salt in, stirring occasionally until the spaghetti is tender. They recommend this will take 4 to 5 minutes if you’re using the fresh noodles or 10 minutes if you’re using dried spaghetti. Drain the pasta then rinse it under cold running water until the pasta’s cooled. Drain the pasta again, placing it in a large bowl afterwards. Pour the oil over the spaghetti, tossing to coat. Now mix in the scallions, carrot, sauce and shredded chicken and serve. Sprinkle some of the remaining sesame seeds onto the individual portions if you want and enjoy !
*We didn’t measure the salt, we just eyeballed how much salt we added (we wanted to make sure the noodles didn’t stick to the pot).
This recipe was adapted from a Cook’s Illustrated recipe that used actual chicken. We thought that the adaptation turned out okay but we liked it even more once we sprinkled some crushed red pepper flakes on.
We weren’t paid in any form to promote Skippy, Frank’s RedHot, Beyond Meat or Cook’s Illustrated.
2 (9 oz. each) bags of Beyond Meat Beyond Chicken Strips Grilled, cooked (we cooked the strips in extra-virgin olive oil) and cut into 1-inch cubes afterwards.
Ground black pepper (we used freshly ground black pepper)
½ tablespoon canola oil or vegetable oil (we used canola oil)
2 cups frozen stir-fry vegetable blend (we used 2 cups of vegetables from a package of Bird’s Eye Broccoli, Carrots, Sugar Snap Peas & Water Chestnuts)
½ cup frozen peas
1 (14-ounce) can unsweetened light coconut milk
1/3 cup peanut butter (we used smooth peanut butter)
½ teaspoon ground ginger
¼ teaspoon crushed red pepper
½ teaspoon salt (we used kosher salt)
4 cups hot cooked noodles or rice (we used whole wheat fettuccine)
Take a medium-sized mixing bowl out and add the following ingredients to it, stirring to combine: coconut milk, peanut butter, ginger, crushed red pepper, a light sprinkle of pepper and the ½ teaspoon of salt. Set the coconut sauce off to the side for now.
Pour the oil into a wok or large heavy skillet (we used a skillet), setting the heat to medium-high. Once the oil’s hot, toss in the vegetable blend and peas, stirring constantly for 2 to 3 minutes or until all the vegetables are heated through (took us longer than 3 minutes). Add the cubed chicken and coconut sauce to the skillet, stirring to combine. Cook just long enough for everything to get heated through. Serve immediately over the noodles.
Originally this recipe used actual chicken meat but we decided to turn this into a vegan dish ! You can definitely taste the coconut milk and peanut butter in the sauce and there’s a little bit of heat at the end of the bite. This isn’t bad when it’s at room temp. but it’s tastiest when the sauce is nice and hot. We hope you’ll try this and enjoy this as much as we did !
Recipe source unknown.
We weren’t paid in any form to promote Beyond Meat or Bird’s Eye.