Bourbon Chicken

I am still behind in reciprocating visits from my SITS day so I've minimized my posting until I'm caught up. I do have a special treat on Friday which involves a wine & cheese party for you & an amazing apple gallette. I am excited so make sure to check in.

In other food news, this dish was wonderful served over Jasmine rice, one of my favorites! While it tasted a little different & healthier than the restaurant version, it was delicious. I will make it again but with the addition of some red bell peppers. Quick & easy yet truly satisfying for a weeknight meal. Since I love cooking with alcohol, I was disappointed to see no bourbon in this but feel free to add about 2 tblsp if you're looking for authenticity.

BOURBON CHICKEN

{Printable Recipe}

1 lb boneless, skinless chicken breasts, cut into bite-size pieces
1-2 tblsp olive oil
1 garlic clove, crushed
1/4 tsp dried ground ginger
3/4 tsp crushed red pepper flakes
1/4 cup apple juice
1/3 cup light brown sugar
2 tblsp ketchup
1 tblsp cider vinegar
1/3 cup reduced sodium soy sauce
1 tblsp cornstarch/1 tblsp water mixed (if needed)

Heat oil in a large skillet. Add chicken & cook until lightly browned. Remove chicken from skillet. Add remaining ingredients, heating over medium heat until well mixed and dissolved.

Add chicken and bring to a hard boil.


Reduce heat and simmer for 20 minutes, or until chicken is cooked through. If you prefer a thicker sauce, add the cornstarch/water mixture to reach desired consistency. Serve over hot rice, if desired.

{Food for Thought}

A MUST for me when making this again is to add some red bell peppers. They'll add another dimension to the flavor as well as a crunchy texture, all while enhancing the looks of this dish! Also, you can add 2 tblsp bourbon to the sauce if you prefer.

I lost my source for this recipe, another blog, so if it's yours let me know & I will link you. I have gotten in the habit of emailing recipes to myself so they show up on my iphone, this way I can shop for the ingredients straight from my phone. UPDATED: Thank you, Bake It After All