Bourbon Chicken

Bourbon Chicken

2 lbs boneless chicken cut into bite-sized pieces
1 Tbsp cornstarch
1 Tbsp olive oil
1 garlic clove, crushed
1/4 tsp ginger
3/4 tsp crushed red pepper flecks
1/4 cup apple juice
1/3 cup light brown sugar
2 Tbsp ketchup or chili sauce
1 Tbsp cider vinegar
1/2 cup water
1/3 cup soy sauce

1. Cut the chicken and set aside. Mix together all ingredients below the olive oil in a bowl. Pour mixture into a ziploc bag, add chicken and refrigerate for up to 24 hours to marinate.
2. Heat olive oil in a pan. Add chicken to hot oil just long enough to brown the outside. Remove chicken from the pan.
3. Remove 1/4 cup liquid mixture and stir in cornstarch to dissolve. Add all sauce mixture (including the cornstarch mixture) and chicken to the pan and bring to a hard boil. Reduce heat and simmer 20 minutes. Serve over hot rice.

I found this recipe when a friend recommended this recipe blog, http://busymomscookbook.blogspot.com/. It sounded good and involved ingredients I already had in my pantry which is always a plus.

The ingredients:



The sauce came together quickly. I'm nursing and can't eat spicy foods. I lower the heat by using ketchup and reducing the red pepper to 1/2 tsp.

I prepared this last Friday to use on Saturday but didn't get to use it until Sunday. It still worked fine and didn't taste too strong.

I had some difficulty getting the cornstarch to dissolve but after simmering, the lumps cooked out.

The final product: this was good. It was sweet and salty and very addictive. I will be making this again; I'll just make sure to start the water for the rice as soon as the chicken mixture starts to simmer. I underestimated how long it would take for the water to boil and ended up having to wait for quite a while.