Bourbon Chicken: Difference between revisions
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* 1 garlic clove (minced) | * 1 garlic clove (minced) | ||
* 1/4 teaspoon ginger (I used ground ginger) | * 1/4 teaspoon ginger (I used ground ginger) | ||
* 1/2 teaspoon crushed red pepper flakes | * 1/2 teaspoon crushed red pepper flakes (1/4 t is too spicy for our kids) | ||
* 1/4 cup apple juice | * 1/4 cup apple juice | ||
* 1/3 cup light brown sugar | * 1/3 cup light brown sugar | ||
Latest revision as of 17:42, 1 August 2016
| Summary | |
|---|---|
| Prep time | 15 min |
| Cook time | 15 min |
| Source | My Kitchen Cafe |
| Yield / serves | 4-6 servings |
| Rating | Very good |
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 t is too spicy for our kids)
- 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.
