Barbs Bourbon Chicken

2 1/2 cups Great Value Instant Brown Rice (dry)
2 tbsp Extra virgin olive oil
1 tsp Great Value Minced Garlic
1/4 cup Dole Pineapple Juice 100% juice
1/3 cup, unpacked Brown Sugar
20 oz Great Value Boneless skinless chicken breast
2 tbsp Heinz Reduced Sugar Ketchup
1 tbsp vinegar, apple cider, great value
1/2 cup Water, tap
1/3 cup Great Value Reduced Sodium Soy Sauce
1 pinch red pepper flakes
1 tbsp Argo Cornstarch
2 medium Carrots, shredded
1 can Del Monte Sweet Peas no salt added

Cut chicken breasts into small 1-2 inch pieces. Heat up a large skillet over medium high heat. Once it is hot, pour olive oil into it.
Add chicken pieces to the pan and let them cook for about 10 minutes, stirring occasionally. the chicken will start to get a bit juicy and bubbly. Drain juice off chicken. Return the pan to the stove and continue cooking over medium high heat.
Into a medium size mixing bowl combine garlic, pineapple juice, brown sugar, ketchup, apple cider vinegar, water, soy sauce, red pepper flakes and cornstarch. Whisk until the cornstarch is dissolved and all ingredients are well combined.
When the chicken has a nice brown sear on some of the pieces, pour the sauce into the pan. Stir it around to cover all the chicken.
Reduce the heat to a low simmer and cover the pan with the lid at an angle to allow some of the steam to escape. Let simmer away for about 20 minutes, stirring a couple of times during the cooking period.
Prepare brown rice according to directions on the box except add the shredded carrots and peas when you add the rice.
Serve chicken over rice.

Serving Size: 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user LADYLUK.