We thought this recipe was a hit. I made a few flavor changes and doubled the sauce ingredients. The extra sauce was perfect for pouring over the rice. If you don’t like a lot of extra sauce, then you may want to cut the sauce ingredients in half on the recipe card. Either way, the chicken always turns out juicy.
When it’s time to transfer the chicken to the skillet to sear the outside, you don’t have to use a cast iron pan. It’s just my go-to when cooking and needing to do a quick sear. I’ve used a non-stick skillet to just brown the outside of the chicken and it still turned out well.
This recipe is great for portioning out for your weekly lunch meals. The chicken reheats well and can be paired with whatever sides you want. Give it try and let us know what you think in the comments!
