My hubby really likes Asian food, so I'm always on the look out for a new, easy recipe. I found this one a while back and, the first time I made it, we found it to be a little too sweet. So, I've modified it a bit and, finally, got it the way we like it!
(I have no idea why it's called Bourbon chicken because it has absolutely no bourbon in it. In fact, it doesn't even have alcohol in it! I assume it is a knock-off of the bourbon chicken you can get at restaurants which is, perhaps, actually made with bourbon!)
~4 boneless, skinless chicken breasts
~1 clove garlic, minced
~1/4 tsp ground ginger
~1/2 tsp red pepper flakes
(This will give it a medium heat. Add more or less depending on your taste.)
~1/4 cup apple juice
~1/4 cup light brown sugar
~2 TBSP ketchup
~1 TBSP apple cider vinegar
~1/3 cup soy sauce
~1 TBSP corn starch (optional)
Step 1: Cut the chicken into bite sized pieces. Heat a little oil in a skillet and brown the chicken.
Step 2: While chicken is browning, combine all the other ingredients (except corn starch) in a small bowl.
Step 3: Remove chicken from pan. Add the sauce mixture and bring it to a boil. This dissolves the sugar and helps blend the flavors. (If desired, combined the cornstarch with a bit of the sauce. Whisk in the slurry to the pan while sauce is boiling to make it a bit thicker.)
Step 4: Return the chicken to the pan and stir to coat it with the sauce. Reduce the heat and simmer for about 15-20 minutes.
Step 5: Serve over rice and enjoy!
If this looks good, check out my other Sunday Supper recipes!! You can also subscribe to have future Sunday Supper recipes and blog posts sent straight to your inbox!! Just fill out the form over there in the sidebar. It will only take a few seconds!