Wednesday, April 28, 2010

Bourbon Chicken

This was a good and simple recipe! It made a nice little stir-fry with some veggies added in, or maybe some steamed broccoli on the side. I served it over some brown rice.

2 lbs boneless chicken breasts, cut into bite-size pieces
1 garlic clove, minced (~1 tsp)
1/4 tsp ground ginger
1/4-3/4 tsp crushed red pepper flakes
1/4 cup apple juice
1/3 cup light brown sugar
2 tbsp ketchup
1 tbsp cider vinegar
1/2 cup water
1/3 cup soy sauce

To cook:
1-2 tbsp olive oil
1 tbsp cornstarch

Add all ingredients to ziploc bag to marinate or freeze. If frozen, thaw in refrigerator overnight before cooking.

To cook: Heat oil in pan and add mixture. Cook until chicken is browned, then remove chicken. Remove about 1/4 cup of the liquid and mix with the cornstarch until dissolved. (You can also mix the cornstarch with water if you prefer.) Add the chicken back and bring to a hard boil. Reduce heat and simmer 20 min.

No comments: