This recipe is a modified version on “Bou’s Chicken” found on allrecipes.com. However, since I modified it (and we don’t know a single “Bou”) I told the boys they need to think up a new name for this chicken; which is easier said than done! This chicken isn’t a BBQ, not Chinese, not even reminiscent of sloppy joe. I tried explaining the sauce to my parents and found it was easier just to make up a jar for them to take home then explain it. It is a delicious tangy sauce that the boys have named “Chicken KaChow”, lol!
3-4 Chicken Breast (cut into bite sized chunks)
1/4 cup prepared mustard
1/4 cup white sugar
1/4 cup soy sauce
1/4 cup distilled white vinegar
1 cup ketchup
2 tablespoons pressed fresh garlic
2 tablespoons pressed fresh ginger
1 cup water
In a medium pot with a lid, whisk together mustard, sugar, soy sauce, ginger, garlic, white vinegar, ketchup and water in the order listed. Bring the sauce to a boil.
Add the chicken pieces, and turn down the heat. Place the lid slightly ajar on the pot. Simmer for approximately 15 minutes, or till the chicken is no longer pink.