Wednesday, March 4, 2009

Bourbon Chicken

Of course, without the bourbon. This was a very good, and easy meal to make. I halved the red pepper flakes, and it had just a little kick still, so if you have kids like mine you may want to reduce it even more.

2lb boneless skinless chicken breasts
4 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 ( I halved this )
¼ cup apple juice
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 pan and fry chicken bits until lightly browned. Drain on paper towels and set aside.

In a bowl combine all sauce ingredients. Pour into pan and bring to a boil. Add chicken bits back to the pan, reduce the heat and simmer for 10 minutes. (My sauce wasn't very thick, so I added a little corstarch mixed in water). Serve over rice.

1 comment:

Laura said...

Thanks I was just wondering what to do for dinner tonight.