Bourbon Chicken

This is a recipe I got from the web (the link will be here when I figure it out) meant to simulate the so-called “Bourbon Chicken” you might find at your local mall’s food court. (I have put the name in scare quotes because, alas, there is no bourbon in it. Maybe it’s named after Bourbon Street in New Orleans (possible), or (unlikely) the European dynasty.)

The whole family liked this very much. It is a bit spicier than the commercial version, what with the red pepper flakes. On the whole though, it will still not remind you very much of the Bourbon Chicken  you would get in the food court.

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 chicken pieces and cook until lightly browned.
Remove chicken.
Add remaining ingredients, heating over medium Heat until well mixed and dissolved.
Add chicken and bring to a hard boil.
Reduce heat and simmer for 20 minutes.
Serve over hot rice


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