I originally found this recipe on MyRecipes.com, but since I've tweaked it pretty heavily, I'm not going to link the original recipe. If anyone wants it, let me know and I'll add a link to the original.
8 Tbsp ketchup
2 Tbsp apple cider vinegar
3 Tbsp mustard (spicy, regular yellow, coarse ground, whatever floats your boat)
2 Tbsp molasses
2 tsp chili powder
1 tsp ground cumin
1 tsp fresh ground pepper (I just keep grinding more on until it looks right, so I'm not sure this measurement is accurate - I'm probably using close to double this amount)
1/2 tsp ground ginger
5 or 6 boneless, skinless chicken breasts, cut into 2 inch pieces
Combine all ingredients in a large pan and stir to combine. Bring to a boil over medium-high heat, stirring occasionally. Cook 20-25 minutes or until chicken is cooked through and sauce is beginning to thicken. Reduce heat to medium-low and remove chicken to a plate. Shred the chicken as much or as little as you like, then toss is back into the sauce. When it's all shredded and heated through again, serve as desired. The sauce should be quite thick and there shouldn't be much of it left in the pan, it'll mostly be coating the chicken.
I usually serve this on kaiser rolls, ciabatta bread or other good, crusty bread, but it's also great spooned over mashed potatoes. Because the sauce has a sort of smoky barbecue flavor, I like to serve this with cole slaw and chips, or if I'm feeling a little healthier, a veggie tray.
The leftovers, if you have any, are excellent the next day. Just throw them back into a saucepan and heat. If they're too dry, add a small amount of ketchup or BBQ sauce.
This recipe is one that we come back to time and again - it's super simple, quick and delicious. Since I buy my chicken breasts individually frozen, I just pull out as many as I need in the morning and let them thaw while I go about my day. Perfect.
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