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Bourbon Chicken
Ingredients:
- 1 Large chicken breast (roughly 1.5 lbs is what I had on-hand)
- 2 Tablespoons of sesame oil (to cook the chicken in)
Sauce:
- 2 tsp crushed garlic
- 1 1/2 tsp ginger (I use the powdered-spice version)
- 1/2 tsp red pepper flakes
- 1/3 cup of brown sugar
- 1 Tablespoon of Rice Vinegar
- 2 Tablespoons Ketchup
- 1 cup of water
- 1/2 of an apple, thinly sliced
- 1 tsp srircha (add more if you like your food spicy)
- 1/3 cup soy sauce
- 1 Tablespoon of hoisin sauce (available at Wegman's and Asian Grocery stores)
- Take your thinly cut apple slices and add them to your 1 cup of water, let it sit as you cook your chicken.
- Dice your raw chicken into small bite-sized pieces. I like using
kitchen shears because it's quick and easy. Once your meat is
diced, place a large frying pan (or wok) over medium high heat, add your sesame oil, and cook your chicken until it is lightly browned. (We'll be cooking it a bit more later, so try not to overcook it at this point or your chicken will be dry.)
- Once
the chicken is lightly browned, transfer it onto a plate or into a bowl for
later, but keep the pan on the stove at the current heat-level.
- Add the sauce ingredients to the hot pan and stir with a spatula, or whisk, to combine, allow this mixture to heat on the stove top until it reaches a rolling boil. (I like to leave the sliced apples in my sauce as it boils, then I remove them before adding the chicken, but feel free to leave them in the sauce if you like. I usually eat them. They're good!)
- Once the sauce has begun to boil, add your chicken back into the pan and toss until coated. Allow the sauce to cook down on the stove top for 3-5 minutes, or until desired thickness has been achieved.
- Remove from heat, and serve with the side dishes of your choosing. I like white rice and tons of veggies.
Enjoy!
Let me know if you plan on giving this one a try.
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