Monday, August 29, 2011

Chinese Bourbon Chicken

My friend Glenn is a fellow foodie who loves to try new dishes and then post photos of them on Facebook. As soon as I saw this one I immediately asked for the recipe, because, seriously, doesn't that look yummy???? I'm not sure where he got the recipe, but like I always say, he's the one who brought it to me, so he's the one who gets the credit! It's quick and easy and it's ready in little more time than it takes to cook a delicious bed of rice. Big thanx to Glenn for the recipe, and also for the photo!!!

2 lbs boneless chicken, cut into bite sized pieces
2 tbs peanut oil
1 clove garlic, crushed
1/2 tsp fresh ginger, minced
3/4 tsp crushed red pepper flakes
1/4 cup apple juice
1/3 cup light brown sugar
2 tbs ketchup
1 tbs cider vinegar
1/2 cup water
1/3 cup soy sauce
1/4 cup bourbon

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

Tip from Joey:
For extra flavorful rice, use chicken stock instead of water.

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