Chicken and Rice with Molasses Barbecue Sauce

If you have a small amount of molasses left in that molasses jar, use it up here! Actually, this recipe is so amazing, you might want to buy a bottle just to make it. 

I love how this BBQ sauce balances salty soy sauce, tangy-sweet molasses, vinegar, ketchup, onion, garlic, and smoked paprika. Everything you need for a stellar barbecue sauce. 

Plus, all of the ingredients are pantry staples, so you can whip this up any night of the week. I love this homemade sauce with chicken, but you can also use it with pork, steak, tofu, and vegetables. 

Note: For the rice, I instruct you to follow the package directions, but I often add 1 tablespoon of butter and a pinch each of garlic powder, onion powder, salt, and black pepper. You can stick to the package directions, or jazz it up like I do. 

Chicken and Rice with Molasses Barbecue Sauce

1 cup rice

1/3 cup soy sauce

1/4 cup molasses (not blackstrap)

1/4 cup water

2 tablespoons ketchup

1 tablespoon cider vinegar

1/4 teaspoon smoked paprika

1/4 teaspoon onion powder

1/4 teaspoon garlic powder

2 teaspoons olive or vegetable oil

1 pound boneless, skinless chicken breast, cut into 2-inch pieces

Salt and ground black pepper

Cook the rice according to the package directions. Meanwhile, in a small bowl, combine the soy sauce, molasses, water, ketchup, cider vinegar, smoked paprika, onion powder, and garlic powder. Whisk until blended. Set aside. 

Heat the oil in a large skillet over medium-high heat. Add the chicken and cook until browned on all sides, stirring occasionally. Season with salt and pepper. Add the soy sauce mixture and bring to a simmer. Simmer for 5 minutes, until the sauce reduces and thickens and the chicken is cooked through. 

Spoon the rice onto a serving platter and top with the chicken and sauce.

Serves 4