Sunday, January 11, 2009

Bourbon Chicken

From Recipezaar #45809

SERVES 4

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 and ENJOY.

3 comments:

Momma said...

I made this a couple weeks ago and my family loved it. I mean LOVED it.

I think for freezing purposes, you could cook the chicken in advance, then make the sauce separately and freeze separately.

To prepare, dump both, frozen, into a crockpot and let it cook on low all day.

Sydney said...

Great idea! I cooked it all together. We'll be making this recipe again.

Tricia said...

I make a 'kit' out of this recipe. I dice up the chicken. I then either lightly brown it and then add to a freezer bag or just add directly to a bag. I make the sauce until dissolved and then add to a bag. In a larger gallon-size bag, I add my measured rice, the chicken bag and the sauce bag. If I want some stir-fried veggies with it, I also add a bag of the frozen veggies. On serving day, everything is ready in the big bag.