Tuesday, February 2, 2010

bourbon chicken

Bourbon Chicken
adapted from My Kitchen Cafe


2lb boneless skinless chicken breasts

1-2 tablespoons oil (for pan-frying)

cornstarch (for dusting, optional) (i didn't use it, out of laziness)


1 garlic clove (minced)
¼ teaspoon ginger (I used ground ginger)
1/2 teaspoon crushed red pepper flakes
¼ cup apple juice
1/3 cup light brown sugar

2 tablespoon ketchup

1 tablespoon cider vinegar
½ cup water

1/3 cup soy sauce

Cut chicken breasts into bite-sized pieces, and if you choose lightly dust with cornstarch. Heat oil in your wok and fry chicken bits in batches until lightly browned. Drain on paper towels and set aside.
In a bowl combine all sauce ingredients. Pour into wok and bring to a boil. Add chicken bits back to the pan, reduce the heat and simmer for 10 minutes. Serve over rice.

**easy peasy chicken! and oh so flavorful! and don't worry, no booze in it, though the name might make you think otherwise. rory liked it a lot, and so did I, it had a great kick at the end from the red pepper flakes. yum...another great way to serve chicken!

1 comment:

  1. I made this for my family tonight and we LOVED it. Thanks so much for the delicious recipe!