The recipe says it's Bourbon Chicken, but it does not have any bourbon in it (much to my disappointment) nor does it taste like the bourbon chicken I have grown accustomed to at Maki of Japan. I quite enjoyed this version though, and added some cornstarch at the end to make a thicker sauce.
2 lbs boneless chicken breasts, cut into small pieces
2 tablespoons olive oil
1 clove crushed garlic
1/4 teaspoon grated ginger
3/4 teaspoon crushed red pepper flakes
1/4 cup apple juice
1/3 cup light brown sugar
2 tablespoons ketchup
1 tablespoon cider vinegar
1/2 cup water
1/3 cup soy sauce
2 tablespoons cornstarch
1/3 cup water
1. Heat oil in a large skillet. Add chicken pieces and cook until lightly browned, remove to a dish.
2. Add garlic, ginger, red pepper, apple juice, brown sugar, ketchup, vinegar, water, and soy sauce. Heat over medium heat until well mixed and dissolved.
3. Add chicken and bring to a boil, reduce heat to medium-low and simmer for 18 minutes.
4. Mix cornstarch with 1/3 cup water, once well mixed add to skillet. Simmer additional 2 minutes.
5. Serve over rice
I served with: Jasmine Brown Rice, Steamed carrots
Jess' Grade: A+
Even the child didn't complain about how much to eat, and she asked to take the leftovers to school the next day! Easier than it looks, and the red pepper can be omitted to keep the heat down for sensitive mouths. I would love to hear from you! Please send any comments, questions, or recipe suggestions to email@example.com and you will receive full credit for any suggestions!