Bourbon Chicken

Bourbon Chicken is a common dish served in many Chinese take-out restaurants.  Even though the dish contains no bourbon whatsoever, that's the name they gave it.  And it's always been one of my favorites.

This recipe is very similar to General Tso's Chicken, but it has the healthy advantage of sauteing the chicken instead of frying. 

I was surprised how well the sauce came together using just a few simple ingredients and the flavor was delicious.  The apple juice and brown sugar add just a hint of sweetness, while the cider vinegar adds a little bite.  A perfect combination.

If you're thinking about ordering Chinese take-out tonight, save yourself some money, skip the heavy dose of MSG and cook this for dinner.  It can be ready to serve in about 40 minutes.

2 lbs  Boneless/Skinless Chicken Breasts, cut into bite-sized pieces
1 TB  Olive Oil
2 tsp  Minced Garlic
1/4 tsp  Ground Ginger
3/4 tsp  Crushed Red Pepper Flakes
1/3 cup  Apple Juice
1/3 cup  Light Brown Sugar
2 TB  Ketchup
1 TB  Cider Vinegar
1/2 cup  Water
1/3 cup  Soy Sauce
1-1/2 TB  Cornstarch
Cooked Brown Rice and Steamed Edamame

Heat oil in a large skillet.  Add chicken pieces and cook until lightly browned, about 7 minutes. Remove the chicken to a platter and cover with foil to keep warm.  Set aside.

Add the remaining ingredients to the skillet and increase heat to medium-high.  Stir until combined and bring the sauce to a simmer.

Add the chicken pieces back to the skillet and bring mixture to a low boil as it begins to thicken.

Reduce heat to low and simmer for 15 minutes.  Serve over hot brown rice, with a side dish of steamed edamame.  Enjoy!