Tuesday, October 20, 2009

Bourbon Chicken

I just made this for dinner last night and it was a nice change in routine (we don't have Chinese-like food very often). It's kind of spicy, but to remedy that, just don't add as much crushed red pepper flakes. Oliver LOVED this meal and had not one, not two, but THREE bowls of it!

Bourbon Chicken
adapted from My Kitchen Cafe

2lb boneless skinless chicken breasts
2 tablespoons oil (for pan-frying)
cornstarch (for dusting, optional)

1 garlic clove (minced)
¼ teaspoon ginger (I used ground ginger)
1/2 teaspoon crushed red pepper flakes, or to liking
¼ cup apple juice (I used white grape juice and it turned out great)
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. Serve over brown rice.


Jessica Sedgwick said...

I made this tonight, and we ALL loved it!

Melissa said...

Rebecca is not lying- wow. My kids ate several helpings of this. Don't skimp on the chicken- use 2+ lbs. I put some veggies in the wok to round out the meal and even those got inhaled.

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