Tuesday, October 2, 2007

Bourbon Chicken

Hmmm. I dont know why this is called Bourbon Chicken since it has no bourbon in it but it sure was good. Not to mention easy peasy which is a big plus with me today.

Bourbon Chicken

Recipe found via Amber's Delectable Delights

2 lbs boneless chicken breasts, cut into bite size pieces
1-2 tablespoon olive oil
1 garlic clove, crushed
1/4 teaspoon 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

1. Heat oil in skillet. Cook chicken pieces until browned lightly.

2. Mix the rest of the ingredients in a small bowl while chicken is browning.

3. Add sauce to chicken and bring to a rapid boil.

4. Lower heat to a simmer and let simmer, covered, for 20 minutes.

Note: The sauce will be very thin. If you want a thicker sauce just make a corn starch/water mix and it will thicken right up.


Dawn Knowlton said...

When you make a slurry with corn starch and water I would highly recommend you mix the two together with your hands to make sure there are absolutely no lumps left. It should be rather thin in consistency, as well. When you are adding it to the sauce, drizzle it in slowly in small amounts. The more it cooks the thicker it will get and if you add a large amount at the beginning, you might just end up with jelly!

Anya said...

You explained that a heck of a lot better then I did or could!! Thanks, honey! :)