- 1 pound bacon, diced into pieces (try not to get anything with a fancy flavor...)
- 1 pound boneless skinless chicken breasts, cut into bite size pieces
- 3 tbsp chili powder
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 cup brown sugar
- up to 1 cup of water, as needed
- Cooked rice, for serving (the amount depends on what you like, I made 4 dry cups)
- Fry the bacon in a large skillet, until it's almost done and crispy and delicious.
- Remove all bacon grease but about 1/2 cup (you can leave more in if you like -- the original recipe didn't have you taking any out, but we found it to be a little too greasy -- we had really fatty bacon. If your bacon is meatier, you probably wouldn't want to take any out).
- Stir in the chili powder, onion powder, garlic powder, and chicken.
- Cook until chicken is cooked through.
- Add in the brown sugar, and continue to cook on medium high, until sugar is dissolved, and sauce begins to thicken. If you notice your sauce getting too thick, add in some water.
- Serve over rice and indulge. Yum!
My review: I loved this dish. The bacon grease added a depth of flavor, and the spicy sweet flavors added later were very dynamic too. We really enjoyed this dish. I want to try it with some stir fry vegetables added into the sauce too.