(Makes 4 servings)
| 4 | boneless, skinless chicken breasts |
| 2 tablespoons (30 ml) | barbecue sauce |
| 1 tablespoon (15 ml) | Worcestershire sauce |
| 2 tablespoons (30 ml) | fresh lemon juice |
| 1/4 teaspoon (1.25 ml) | salt |
| 1/4 teaspoon (1.25 ml) | pepper |
| 2 to 3 | garlic cloves, crushed |
| 1/2 tablespoon (7.5 ml) | dried basil leaves |
| 1/2 teaspoon (2.5 ml) | paprika |
| 1/2 teaspoon (2.5 ml) | crushed red pepper flakes |
| 2 tablespoons (30 ml) | olive oil |
| 1 cup (240 ml) | cooked rice |
- Trim the chicken breasts of any fat. Cut the chicken into 1-inch cubes.
- In a bowl, combine barbecue sauce, Worcestershire sauce, lemon juice, salt, pepper, garlic, basil, paprika, and red pepper flakes.
- Add the olive oil to a frying pan over medium-high heat.
- Cook the chicken for 5 minutes or until browned and no longer pink. Stir often.
- Turn the heat down to low. Pour the sauce over the chicken.
- Stir and simmer for 3 minutes.
- Serve the chicken bites and sauce over the cooked rice.
- As an hors d’oeuvre, serve the bite-size chicken pieces with toothpicks.
Watch The Cooking Ladies prepare this recipe on video