Ingredients
2 tbsp rice bran oil
500 g boneless chicken breasts
1 tsp SIDS SALT & PEPPER
300 ml can lager beer
2 tbsp bourbon or whiskey
1 cup SIDS SMOKEY GARLIC SAUCE
10-12 buns or baps
Sliced pickles
Directions
To a large frypan, add oil, chicken, evenly season with SIDS SALT & PEPPER, and cook over medium-high heat for about 2 minutes on each side, until chicken is seared and lightly browned on both sides.
Reduce the heat to LOW and add the beer, (use caution because it will bubble up) optional bourbon or whiskey, and simmer for about 10-15 minutes until chicken is cooked through but flip a couple times to ensure even cooking.
Remove chicken from pan to cool momentarily and save beer cooking liquid.
Using two forks or your hands, shred the chicken into a large bowl.
Add about ¼ to ½ cup of the beer cooking liquid (the more you add, the more beer flavour that’ll be present) then discard remainder.
Add SIDS SMOKEY GARLIC SAUCE and stir to coat evenly.
Add about ¼ cup chicken to each slider bun, optionally top with pickles, and serve immediately.
NOTES: Chicken is best warm and fresh but will keep airtight in the fridge for up to 5 days or in the freezer for up to 3 months.
