Randy Lee's Bourbon Chicken
2 lb fresh chicken breast diced into 1” cubes
2 cups rice
2 1/2 cups bourbon
2 cups brown sugar
6 Tbs creole mustard
5 Tbs Worcestershire
3 Tbs honey
3 tsp cider vinegar
3 tsp garlic
3 tsp honey
1.5 tsp red pepper flakes
Wisk together in saucepan on high to cook off alcohol, reduce to a simmer after flame goes out and continue until it reduces by half. Add in the cooked chicken and stir. Serve over rice.
