This recipe really satisfies my craving for Chinese food. I serve it over rice and steamed vegetables on the side. The sauce makes just enough to glaze the chicken. I usually double or even triple the sauce recipe to have enough to pour over our rice and veggies. It is a nice low-fat alternative to the restaurant-style Sesame Chicken.
Brown sugar, paprika and the garlic deliciousness come together for a tantalizing rub that's finished off with sticky BBQ and a splash of bourbon. Savory and spectacular.
Well done, we say. Layering the ingredients in a casserole saves time and delivers big flavor in this smart main. Using brown rice adds even more goodness to the mix.
