Carolina BBQ Chicken – Static image
Ingredients
1 pound Do Good Chicken boneless skinless chicken breast, cut into bite-size pieces
1 tablespoon olive oil 1 tablespoon Creole mustard (like Zatarain’s)
1 tablespoon honey
½ teaspoon salt
¼ teaspoon coarse ground black pepper
1 cup Carolina BBQ sauce (store-bought or homemade, see recipe below)
¼ cup pickled mustard seeds or wholegrain mustard
1 tablespoon chives
Like most popular, regional barbecue sauces, Carolina BBQ sauce has a taste distinctly all its own. Instead of the typical ketchup and molasses bases you’ll find in a lot of barbecue sauces, Carolina BBQ sauce is vinegar- and mustard-based. This makes for a thick-and-tangy sauce, with just a hint of sweet and sour.
Directions
- Place first 6 ingredients in a small mixing bowl and mix thoroughly.
- Cover and place in the refrigerator and allow to marinate for 1 hour.
- Heat a cast iron skillet over medium-high heat.
- Add oil to pan and immediately add marinated breast bites.
- Cook for 2-3 minutes then turnover and continue to cook for 2-3 more minutes or until fully cooked.
- Remove from the pan and place cooked bites in a small mixing bowl.
- Add BBQ sauce to the bowl and gently toss the bites with to coat on all sides with sauce.
- Pile bites in a bowl or on a small plate.
- Dollop pickled mustard seeds or wholegrain mustard over the top of breast bites, sprinkle them with chives, and serve.
Tips:
- Shaoxing is a Chinese rice wine typically used for cooking. It can be substituted with dry sherry or mirin (a sweet Japanese cooking wine).
- For extra heat, drizzle Chinese-style chili oil over top of the dish just before serving.
- Substitute 1 of the red bell peppers with a green bell pepper for variety, if desired.
Ingredients
1 pound Do Good Chicken boneless skinless chicken breast, cut into bite-size pieces
1 tablespoon olive oil 1 tablespoon Creole mustard (like Zatarain’s)
1 tablespoon honey
½ teaspoon salt
¼ teaspoon coarse ground black pepper
1 cup Carolina BBQ sauce (store-bought or homemade, see recipe below)
¼ cup pickled mustard seeds or wholegrain mustard
1 tablespoon chives
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