BOURBON CHICKEN

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!

YOU’LL NEED:

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.
3-Remove chicken.
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.

NOTES:

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!

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