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
In a sealable plastic bag, combine the raw chicken thighs, lemon peel and 1/4 cup of CharBoy’s Bourbon Sauce. Seal and toss bag to coat the chicken. Marinate overnight or for quick marinade at least 30 minutes in the fridge.
Boil and cook rice (brown or white rice) with green onions
Pre-heat non-stick pan over medium-high stove or oven at 375 degrees. Sear marinated chicken in pan on each side until fully cooked. Or in oven turning twice until fully cooked. Once chicken is fully cooked remove chicken from pan or oven and chop into bite size pieces. Set cooked chopped chicken aside.
Pre-heat non-stick pan over medium high heat. Add olive oil and 1 tablespoon or CharBoy’s Bourbon sauce into the hot pan. Toss in broccoli and green peppers; stir fry for 1 minute and set aside.
In each bed of hot rice, start with broccoli and green peppers mix into rice. Top with warm chicken and drizzle CharBoy’s Bourbon sauce over each rice dish.