cartoon by marc johns.

Saturday, January 21, 2012

Bourbon Chicken

Bourbon Chicken
This is a dish that can be found in Chinese restaurants.  I don't know why it's called "Bourbon" Chicken...there is no bourbon in the recipe.  In spite of that, this is a yummy chicken recipe.  I love chicken and am always looking for new ways to cook it, and this is definitely going to be added into the rotation.  This chicken has a kind of sweet/ salty flavor going on.  I recommend serving it with some rice because the sauce is delicious and I pour the extra on my rice.  The sauce is a little spicy, so if you don't like that, cut the red pepper flakes.  In spite of the large number of ingredients, this recipe is easy and is ready-to-eat in about 30 minutes.


2 lbs. boneless skinless chicken breast
1 tablespoon olive oil
1 minced garlic clove
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 (I used light sodium)
1 tablespoon cornstarch (optional - just thickens the sauce)

1.  Cut the chicken breast into bite-size pieces. 

Bite-size pieces.
2.  Heat oil in a large skillet.  Put the chicken pieces in and cook until lightly browned.  

In the skillet.

Starting to brown.  
3.  Once the chicken is browned, remove the chicken.  First, add the spices (garlic, ginger, crushed red pepper flakes) to the same pan over medium heat. (If you're using the corn starch, add it with the spices).  

4.  Then add the soy sauce, apple juice, apple cider vinegar, and water.

Sauce beginning construction.
5.  Add the brown sugar and stir until dissolved.

Brown sugar.  
6.  Add the ketchup and whisk.

7.  Once the sauce is well-blended and fully dissolved, add the chicken back to the pan.

Sauce ready for the chicken.
Added Chicken.
8.  Bring the sauce and the chicken to a hard boil.

9.  Reduce heat and simmer for about 20 minutes.  Serves 2-4.  Enjoy!

The final product. 
Recipe adapted from MacaroniandCheesecake.

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