Arnett's Acres
 Molasses Chicken | January 2014

This recipe came from a food court Chinese restaurant in a mall in St. Louis. About 10 hungry people were waiting in line watching the people in front of us order when one man pointed to this dish on the board overhead. We all watched the servers dish it up for him and one by one ordered the same meal. After the first 5 orders one of the servers stated loudly "We have other items too..." Anyway, I loved it as well as my family.

This really pulls together quickly and easily. It is easily adapted for different sized groups. Also, it does not matter if the chicken breasts are frozen or fresh. But, I have found that it is one of those dishes that I really only like freshly made. If you need to reheat this dish, just apply fresh molasses.



1 can chicken broth
4 chicken breasts, boneless and skinless
1 - 2 tablespoons cornstarch
1/2 cup Molasses, approximately
4 cups cooked Minute Rice, hot                     

 Molasses Chicken                             

1. Place the chicken broth in a sauté pan large and place the chicken breasts so they are able to cook evenly. Simmer until the chicken has reached 165˚ or you will not find any pink when cutting through the thickest areas.

2. Make the Minute Rice according to package directions.

3. Remove the chicken from the broth and place on a plate to cut into bite size pieces.

4. Place the cornstarch in a cup, add about a 1/4 cup cold water. Stir thoroughly with a fork to make eliminate lumps. Add a little more water. Stir. Add a little more water. Stir. After you get to a 1/2 to 1 cup of added water and find no lumps, add this to the broth. Stir constantly. Bring to a boil and thicken the broth.

5. Add the chicken back into the thickened broth.

6. Drizzle some of the molasses over the chicken and stir. I just drizzle enough to make the wonderful smell of molasses that calls everyone in for supper...the molasses will lose flavor as it heats but will leave a beautiful rich color.

7. To serve, spoon the rice onto a plate and top with chicken and its sauce. I then place the molasses on the table for everyone to drizzle onto their own servings.  


Let me know what you think, what would you like or would change within this recipe? Send your thoughts or recipe requests to Thank you.

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