Wednesday, December 7, 2011

Bourbon Chicken

Bourbon Chicken

(Just to rest your mind before we get started, this does not have Bourbon in it--it's named after Bourbon Street in New Orleans, LA.)

2  lb  Chicken, cut into bite-sized pieces
1  clove  Garlic, crushed
1/4  teaspoon  Ginger
1/4 to 3/4  teaspoon  Red Pepper Flakes
1/4  Cup  Apple Juice
1/3  Cup  Brown Sugar
2  Tablespoons  Ketchup
1  Tablespoon  Cider Vinegar
1/2  Cup  Water
1/3  Cup  Soy Sauce
1  Tablespoon  Cornstarch

Hot Cooked Rice

In a large skillet cook the Chicken; remove from skillet and set aside.  Combine remaining ingredients, stirring until well mixed and smooth; pour into skillet.  Stir in the Chicken and bring to a hard boil.  Reduce heat and simmer for 20 minutes, until sauce is well thickened.  Serve over Rice.  Serves 4.
I found this recipe on Pintrest (link to the original is here). This is quick and easy and uses kitchen staples.  I didn't have the Apple Juice so I substituted some red cooking wine that I had.  I also gave it an Asian twist by drizzling the sauce with some Sesame Oil and sprinkling in some Toasted Sesame Seeds.  Serve with stir-fried Broccoli (seasoned with crushed Garlic and some more Sesame Oil and Sesame Seeds) and you've got a yummy Asian meal ready in just a snap!

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