Bourbon Chicken: Difference between revisions
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New page: {{RecipeSummary |PrepTime=15 min |CookTime=15 min |Yield=4-6 servings |Source=[http://mykitchencafe.blogspot.com/2008/11/bourbon-chicken.html My Kitchen Cafe] |Rating= }} === Ingredients =... |
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* 4 tablespoons oil (for pan-frying) | * 4 tablespoons oil (for pan-frying) | ||
* cornstarch (for dusting, optional) | * cornstarch (for dusting, optional) | ||
[[Image:Bourbon Chicken.jpg|right|320 px]] | |||
==== Sauce ==== | ==== Sauce ==== | ||
Revision as of 23:43, 9 August 2009
| Summary | |
|---|---|
| Prep time | 15 min |
| Cook time | 15 min |
| Source | My Kitchen Cafe |
| Yield / serves | 4-6 servings |
| Rating | |
Ingredients
- 2lb boneless skinless chicken breasts
- 4 tablespoons oil (for pan-frying)
- cornstarch (for dusting, optional)
Sauce
- 1 garlic clove (minced)
- 1/4 teaspoon ginger (I used ground ginger)
- 1/2 teaspoon crushed red pepper flakes
- 1/4 cup apple juice
- 1/3 cup light brown sugar
- 2 tablespoon ketchup
- 1 tablespoon cider vinegar
- 1/2 cup water
- 1/3 cup soy sauce
Preparation
Cut chicken breasts into bite-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.
