Ingredients
- 2 pounds skinless, boneless chicken thighs
- 1 cup rice (brown or white)
- 1 tsp lemon peel (rind) over raw chicken thighs
- 1/2 tsp cracked black pepper
- 1 cup chopped broccoli
- 1/4 cup green peppers
- 1/4 cup scallions (green onion)
- 2 tbsp olive oil
- 1/4 cup CharBoy's Bourbon Sauce (for marinating)
- 1 tbsp CharBoy's Bourbon Sauce for stir frying vegetables
- 4 tbsp CharBoy's Bourbon Sauce for drizzling over cooked chicken and rice
Directions
- In a sealable plastic bag, combine the raw chicken thighs, lemon peel and 1/4 cup of CharBoy's Bourbon Sauce. Seal and toss to coat. Marinate overnight, or at least 30 minutes in the fridge for a quick marinade.
- Boil and cook rice with green onions.
- Pre-heat a non-stick pan over medium-high (or oven at 375°F). Sear marinated chicken on each side until fully cooked, or bake turning twice. Chop into bite-size pieces and set aside.
- Pre-heat a non-stick pan over medium-high heat. Add olive oil and 1 tablespoon of CharBoy's Bourbon Sauce. Toss in broccoli and green peppers; stir fry for 1 minute and set aside.
- On each bed of hot rice, mix in vegetables, top with warm chicken, and drizzle CharBoy's Bourbon Sauce over each dish.