Bourbon Chicken

I'm not exactly sure why this is called Bourbon Chicken, because it has no bourbon in it;  however, it tastes remarkably similar to the bourbon chicken you might buy at one of those food kiosks in the mall, which makes it a winner in my book!  I think it would taste even more authentic if you used chicken thigh meat, but I hardly ever buy that.
What do I love about this recipe?

• It's fast - comes together in 30 minutes or less.
• It's easy - no complicated instructions or ingredients
• It's healthy - at least relatively so.  Unless you're avoiding soy.  
• Number 1 reason - it's Delicious!  I mean really delicious!  All of my children loved it, which doesn't happen all the time, and Grant and I couldn't get enough of it.  I can't wait to make it again!

Recipe: (from Mel's Kitchen Cafe)

2 lbs. boneless skinless chicken breasts or thighs
4 T. oil (I used expeller pressed coconut oil - no flavor)
Cornstarch (for dusting, optional)

Sauce:
1 garlic clove, minced
1/4 t. ground ginger
1/2 t. crushed red pepper flakes
1/4 c. apple juice
1/3 c. light brown sugar
2 T. ketchup
1 T. apple cider vinegar
1/2 c. water
1/3 c. soy sauce (reduced sodium)
Hot cooked rice, for serving

Cut chicken breasts into bite-sized pieces, and if you choose, lightly dust with cornstarch.  (I did not).
Heat oil in your skillet or wok and fry chicken in batches until lightly browned.  Remove to a plate and set aside.

In a bowl, combine all sauce ingredients.  Pour into skillet and bring to a boil.  Add chicken pieces back to the pan, reduce the heat and simmer for 10 minutes.

Serve over hot rice.

I'm not exactly sure why this is called Bourbon Chicken, because it has no bourbon in it;  however, it tastes remarkably similar to the bourbon chicken you might buy at one of those food kiosks in the mall, which makes it a winner in my book!  I think it would taste even more authentic if you used chicken thigh meat, but I hardly ever buy that.
What do I love about this recipe?

• It's fast - comes together in 30 minutes or less.
• It's easy - no complicated instructions or ingredients
• It's healthy - at least relatively so.  Unless you're avoiding soy.  
• Number 1 reason - it's Delicious!  I mean really delicious!  All of my children loved it, which doesn't happen all the time, and Grant and I couldn't get enough of it.  I can't wait to make it again!

Recipe: (from Mel's Kitchen Cafe)

2 lbs. boneless skinless chicken breasts or thighs
4 T. oil (I used expeller pressed coconut oil - no flavor)
Cornstarch (for dusting, optional)

Sauce:
1 garlic clove, minced
1/4 t. ground ginger
1/2 t. crushed red pepper flakes
1/4 c. apple juice
1/3 c. light brown sugar
2 T. ketchup
1 T. apple cider vinegar
1/2 c. water
1/3 c. soy sauce (reduced sodium)
Hot cooked rice, for serving

Cut chicken breasts into bite-sized pieces, and if you choose, lightly dust with cornstarch.  (I did not).
Heat oil in your skillet or wok and fry chicken in batches until lightly browned.  Remove to a plate and set aside.

In a bowl, combine all sauce ingredients.  Pour into skillet and bring to a boil.  Add chicken pieces back to the pan, reduce the heat and simmer for 10 minutes.

Serve over hot rice.