Sunday, May 3, 2009

Bourbon Chicken

This is an easy, yummy dinner which (relax!) requires no actual Bourbon!
Bourbon Chicken
2lb boneless skinless chicken breasts
4 tablespoons oil (for pan-frying)
cornstarch (for dusting, optional)
Sauce:1 garlic clove (minced)
¼ teaspoon ginger (I used ground ginger)
1/2 teaspoon crushed red pepper flakes (I didn't have any of these)
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.

1 comment:

  1. Amy, I just made this recipe for dinner. Thanks for taking the time to post it. I needed something to make for Sunday dinner with the ingredients I had on hand. Thanks to food storage I had everything I needed to make this delicious meal. I made some minor changes to the recipe. I used the last 2 tablespoons I had in a jar of spaghetti sauce instead of Ketchup. I don't know how to measure 2lbs of chicken so I used 3 chicken breasts but next time I think I will use 4 there wasn't quite enough.
    I love your website! It is so fun to come on here every once in awhile and find great recipes to try. The other day I was thinking about bringing dinner to someone and realized that all my favorite recipes come from you!