Bourbon Chicken

I love this and it couldn’t be much easier. Mine came out a little too spicy because I used Cayenne pepper instead of the pepper flakes, but I suffered through it because it was tasty. I generally dislike chicken, so this is a nice surprise.

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You’ll need:

2lbs bonesless, skinless chicken, cut into bite sized pieces (breast or thigh, whatever blows your skirt up)

1 Tablespoon olive oil

1 clove of garlic, minced

1/4 teaspoon ginger

3/4 teaspoons crushed red pepper flakes (or 1/8 tsp cayenne)

1/4 cup whisky ( or apple juice)

1/3 cup brown sugar

2 Tablespoons ketchup

1 Tablespoon apple cider vinegar

1/2 cup water

1/3 cup soy sauce

1 Tablespoon cornstarch (if you like a thick sauce)

1. Heat oil in a skillet and cook chicken until lightly browned. Set chicken aside.

2. In the same pan, add remaining ingredients and heat over medium until well blended and dissolved.

3. Add chicken and bring to a hard boil. Reduce heat and simmer 20 minutes uncovered.

4. Serve over rice.

 

~ by accordingtoleanne on September 1, 2013.

One Response to “Bourbon Chicken”

  1. Had to wipe up the drool after reading that one! Thanks for sharing 🙂

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