(Makes 4 servings)


4boneless, 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 3garlic 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