Monday, February 8, 2010

Bourbon Chicken

This recipe had been getting rave reviews on a message board I frequent.

1 1/2-2 lbs boneless, skinless chicken breasts (cut into bite size pieces)
1-2 T. olive oil
1 garlic clove, crushed (I just used garlic powder as I didn't have any fresh garlic)
1/4 tsp. ginger
3/4 tsp. crushed red pepper flakes (I used cayenne pepper--just a little bit)
1/4 c. apple juice (some people substituted pineapple juice or orange juice)
1/3 c. light brown sugar
2 T. ketchup
1 T. cider vinegar (some people substituted balsamic vinegar or did half and half)
1/2 c. water
1/3 c. soy sauce

Heat oil in a large skillet. Add chicken pieces and cook until lightly browned. Remove chicken. Add remaining ingredients, heating over medium heat until well dissolved. Add chicken and bring to a hard boil. Reduce heat and simmer for 20 minutes. Serve over hot rice.
(I made brown rice.)

Some people doubled the sauce, and/or added cornstarch to thicken it.

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