1 chicken breast, cut into cubes
1 cup ketchup
1/4 cup Vermont Maple Balsamic Vinegar
1/4 cup maple syrup
1 TBS soy sauce
1 TBS Worcestershire sauce
1 tsp garlic powder
1 tsp onion powder
freshly ground pepper
1/4 cup cashews, roughly chopped
prepared Jasmine Rice
Preheat the oven to 350°
Place the diced chicken and half of the barbecue sauce in a baking dish. Stir to coat. Bake in the preheated oven for 15 – 20 minutes until the chicken is cooked.
While the chicken is cooking take the other half of the barbecue sauce and heat it over medium in a small saucepan until it is reduced by a third and thick and syrupy.
To serve, place about a cup of rice on the bottom of a bowl or plate. Top with the chicken. Drizzle some of the thickened barbecue sauce on top and sprinkle with the chopped cashews.
This was plate licking good. We both really enjoyed it. The chicken had a rich and tangy maple flavor. The nuts added a nice crunch and a salty balance. I served it with a cucumber salad – what else?