This is a super easy dish that I’ve been making for years. I was still living at home the first time I made it and when I told my Mom what I was making her reaction was something to the effect of, “you’re putting bourbon in our dinner?!”
But, there’s no bourbon in here. It’s just a good, Asian-style sauce. I’ve tried a few similar recipes, but this one is my favorite.
Start to finish, it only takes about a half hour which makes it great for busy nights. I usually serve it with brown rice and broccoli.
(from You’re Gonna Bake It After All)
1 lb. boneless, skinless chicken breasts, cut into bite-size pieces
1 T. olive oil
1 garlic clove, crushed
1/4 t. dried ground ginger
3/4 t. crushed red pepper flakes
1/4 c. apple juice
1/3 c. light brown sugar
2 T. ketchup
1 T. cider vinegar
1/3 c. low-sodium soy sauce
In a large skillet, heat the oil over medium-high heat until shimmering. Add the chicken and cook until it is browned. Remove from skillet and set aside.
Lower heat to medium and add the remaining ingredients to the skillet. Heat until well combined and sugar is dissolved. Return the chicken to the pan and bring to a hard boil.
Reduce heat to low and simmer for 20 minutes, or until chicken is cooked through. If you prefer a thicker sauce, add a slurry of 1 T. cornstarch and 2 T. water (pre-mixed in a separate bowl) to reach desired consistency.
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