Wednesday, January 26, 2011

Bourbon Chicken

So I found this recipe, and it sounded great...but the name was confusing to me!  No bourbon in the bourbon chicken, whatever, I'll go with it!   It is very tasty, and reminded me of another recipe from Blogchef.  The orange chicken from this site was wonderful as well!  It has yummy asian flavors, and was great over rice.  It came together really quick, perfect for a weeknight meal :)

Bourbon Chicken

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


1 garlic clove (minced)
¼ teaspoon ginger
¾ teaspoon crushed red pepper flakes
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 bit 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.

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