29 June 2011

Bourbon Chicken

This chicken is kind of like a general tso's, and is so delicious! I'm not sure why it's called 'Bourbon Chicken' because there isn't any bourbon in it, but whatever the reason, I'm glad I stumbled across this gem of a recipe!

4 boneless skinless chicken breasts
4 T. oil {for pan frying the chicken}
Cornstarch {for dusting the chicken}

1 garlic clove, minced
1/4 tsp. ground ginger
1/2 tsp. red pepper flakes
1/4 cup apple juice
1/3 c. light brown sugar
2 T. ketchup
1 T. cider vinegar
1/2 c. water
1/3 c. soy sauce

Cut chicken into bite size pieces and lightly dust with cornstarch. Heat oil in a wok or frying pan and and fry chicken bits until lightly browned. Drain on paper towels and set aside.

In a bowl combine all sauce ingredients. Pour into wok or frying pan and bring to a boil. Add chicken back into the pan. Reduce heat ans simmer for 10 minutes.

Serve chicken over piping hot white sticky rice. Enjoy!

Recipe Source: adapted from Blog Chef

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