A flavorful chicken dish named after Bourbon Street in New Orleans, Louisiana.
This was a copycat recipe I found & modified of the Bourbon Chicken sold in most Chinese take-outs; which rarely use bourbon as a component. It’s wonderfully sweet & spicy without being too hot. For kids that don’t like hotstuffs, cut down on the pepper flakes!
2 Pounds boneless chicken breasts ; cut into bite-size pieces
1 Tbsp. olive oil ; (1-2)
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
1 Tbsp. cornstarch ; (if thick sauce desired)
HOW TO MAKE:
1-Heat oil in a large skillet.
2-Add chicken pieces and cook until lightly browned.
4-Add remaining ingredients, heating over medium heat until well blended and dissolved.
5-Add chicken and bring to a hard boil.
6-Reduce heat and simmer for 20 minutes uncovered.
7-Serve over hot rice.
I also like to mix about 1 teaspoon of Sriracha sauce (found in the asian food section of the grocery store) in with the ketchup for additional heat. Do it if you like it spicey!
CLICK NEXT PAGE BELOW TO CONTINUE READING…
[Yummy]: Please make sure to Like and share this Recipe with your friends on Facebook and also follow us on facebook and Pinterest to get our latest Yummy Recipes.
Follow me on Pinterest