Wednesday, September 12, 2012

Chinese-Style Bourbon Chicken

When I hear "Bourbon chicken" I think of mall food courts with workers handing out free samples to everyone passing by.  This recipe is much better!  Because it's cooked on medium-high heat and the chicken is cut into bite-size pieces this dish cooks fast.  I served this with white rice made in the rice cooker, and some veggies for a super quick weeknight meal.  I ended up making the optional cornstarch slurry to have a thicker sauce but it didn't thicken up as much as I would have liked.  The sauce was sweet and tasty. I think that the kids enjoyed this more than I did! 

Chinese-Style Bourbon Chicken
recipe slightly adapted from One Perfect Bite

Yield: 4 servings

1-1/2 to 2 pounds chicken breast, cut in 1-inch cubes
2 tablespoons olive oil
1 teaspoon minced garlic
1/4 cup apple juice
1 tablespoon cider vinegar
1/2 cup water
1/3 cup soy sauce
1/3 cup light brown sugar
2 tablespoons ketchup

Optional: 1 tablespoon cornstarch mixed with 1 tablespoon water

1. Heat oil in a large wok or skillet over medium-high heat.

2. Add chicken and cook till lightly browned, about 5 minutes. Remove from pan and set aside.

3. Combine garlic, apple juice, cider vinegar, water, soy sauce, brown sugar, and ketchup in a medium bowl and whisk to combine. Add sauce to pan and bring to a boil. Reduce heat and simmer until sauce just begins to thicken, about 10 minutes. Add chicken and toss to coat with sauce. Simmer for 10 to 15 minutes, or until chicken is done. If a thicker sauce is desired, add optional cornstarch slurry and cook until thickened.Serve over rice. 

Family Rating: 1 thumb up.

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