Monday, October 5, 2009

Bourbon Chicken

I came across this recipe while looking for dinner with ingredients I had on hand. This was perfect. All things I usually have, and it is GOOD! I serve this with fried rice, and asian style green beans. (recipe for those below as well)

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
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.

Asain Style Green Beans:

steam green beans (I like mine with a bit of crunch)
once cooked, pour a teaspoon or so of seaseme oil, 1 crushed chicken bullion cube (I use the better than bullion- so I think it is a tsp. of that), and butter (about a tbsp.). Mix together. These can obviously be adjusted to taste. These are an easy side and something different!

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