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Regular Contributor
Carol1229
Posts: 187
Registered: ‎12-20-2010

Bourbon Chicken

‎10-16-2011 11:27 AM

/><br/> <br/> OK, I'll admit it...I've never had Bourbon Chicken. When I saw this recipe, it intrigued me............hmmmmm........and there's no bourbon in it. So what makes it Bourbon Chicken? It doesn't matter-as long as it tastes good!<br/> <br/> This is very quick AND easy recipe to put together. The ingredients in the sauce are an interesting combination....I never would have thought of mixing apple juice and ketchup for a Chinese dish...but it sure does work.<br/> <br/> The aroma of this sauce while it's cooking is intoxicating. It reduces down and coats the chicken in a velvety glaze. The chicken is moist, tender and flavorful. I use the 3/4 tsp. of red pepper flakes because we like heat....I wouldn't say this is overly spicy but you know there's red pepper in it. I'm sure it would be just as good with less red pepper in it, or if you don't like spicy food, you could leave it out all together.<br/> <br/> Add some rice, white or brown, and a your favorite vegetable on the side (we love steamed fresh broccoli with this) and you've got yourself a great meal.<br/> <br/> Once again, a recipe for my

Carol



BOURBON CHICKEN
(Source: Recipezaar)


2 lb. boneless, skinless chicken breasts, cut into bite size pieces
1-2 Tbsp. olive oil
1/2 c. finely chopped onion
1 garlic clove, crushed
1/4 tsp. ginger
3/4 tsp. crushed red pepper flakes
1/4 c. apple juice
1/3 c. light brown sugar
2 Tbsp. ketchup
1 Tbsp. cider vinegar
1/2 c. water
1/3 c. soy sauce (I use lite soy sauce)


Heat oil in a large skillet. Add chicken pieces and cook until lightly browned. Remove chicken.


Add remaining ingredients to skillet, heating over medium heat until well mixed and dissolved. Add chicken and bring to a hard boil. Reduce heat and simmer for 20 minutes.


Serve over hot rice.

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