Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts, cut into 1-inch thick strips
  • 1 tbsp (15 ml) olive oil
  • 1 tsp (5g) smoked paprika
  • 1 tsp (5g) garlic powder
  • 1/2 tsp (2.5g) onion powder
  • 1/4 tsp (1.25g) black pepper
  • 1/4 tsp (1.25g) salt
  • 1 cup (240 ml) ketchup
  • 1/4 cup (60 ml) apple cider vinegar
  • 2 tbsp (30 ml) Worcestershire sauce
  • 2 tbsp (30 ml) brown sugar, packed
  • 1 tbsp (15 ml) Dijon mustard
  • 1/2 tsp (2.5g) smoked paprika
  • 1/4 tsp (1.25g) garlic powder
  • 1/4 tsp (1.25g) onion powder
  • Optional: Chopped fresh parsley or chives, for garnish

Instructions:

  1. In a large bowl, combine chicken strips with olive oil, smoked paprika, garlic powder, onion powder, salt, and pepper. Toss to coat evenly.
  2. Cover the bowl and refrigerate for at least 30 minutes (or up to 4 hours) for maximum flavor.
  3. In a saucepan, whisk together ketchup, apple cider vinegar, Worcestershire sauce, brown sugar, Dijon mustard, smoked paprika, garlic powder, and onion powder. Bring to a simmer over medium heat and cook, stirring occasionally, for 5-7 minutes, or until slightly thickened. Remove from heat.
  4. Heat a lightly oiled frying pan over medium-high heat. Add chicken strips in a single layer (work in batches if needed to avoid overcrowding). Cook for 3-4 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F / 74°C).
  5. Add the cooked chicken strips to a clean bowl. Pour the BBQ sauce over the chicken and toss to coat evenly.
  6. Garnish with chopped parsley or chives (optional). Serve immediately.