Category Entrée
Cuisine American Asian
Prep 10 mins
Cook 20 mins
Ready-in 30 mins
Yields 4 servings


1lb boneless skinless chicken thighs
1lb frozen stir fry veggies
1 24oz jar of Paisley Farm five bean salad
3 cups of rice
1/2 cup Japanese bbq sauce
1 tablespoon of cornstarch slurry
Garnish with toasted sesame seeds.


  1. Chop your chicken thighs into chunks and marinate with 1/4 cup of Japanese bbq sauce for at least 2 hours up to 8 hrs.
  2. Cook your rice according to instructions. While rice is cooking, brown the chicken with marinade in a medium high heat skillet (3-5 minutes). Add in frozen veggies and remaining Japanese bbq sauce and cook for 10 minutes or until veggies are hot. During this time, strain and rinse your paisley farm five bean salad. After veggies are fully cooked, add in bean salad and cook another 3-5 minutes. Finally, add in your cornstarch slurry and stir well, cook another 2-3 minutes or until sauce thickens. Serve over rice and garnish with toasted sesame seeds. Enjoy!

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