online. It's a copycat recipe of the bourbon chicken you can order at Chinese restaurants and had great reviews on the website. Though I was sad it contained no bourbon, it was tasty and quick.
It has a sweet taste to it, with a little kick from the red pepper. It reminded me some of the stir-fry chicken and peppers we had once a week growing up, actually. If my husband ate snow peas, carrots, or broccoli in a dish I would have thrown in some stir fry vegetables with it to make it a well rounded dish.
You can make it in about 30 minutes, which is great for a weeknight.
2 lbs boneless chicken breasts, cut into bite-size pieces
1-2 tablespoon olive oil
1 garlic clove, crushed
1/4 teaspoon ginger
3/4 teaspoon crushed red pepper flakes
1/4 cup apple juice
1/3 cup light brown sugar
2 tablespoons ketchup
1 tablespoon cider vinegar
1/2 cup water
1/3 cup soy sauce
Heat oil in a large skillet. Add the chicken pieces and cook until lightly browned. Remove the chicken and add the remaining ingredients, heating over medium heat until well mixed and dissolved. Add chicken back in and bring to a hard boil. Reduce heat and simmer for 20 minutes.
Serve over hot rice and ENJOY.