I was cleaning out my memory card earlier this week and found pictures for all of the steps to make bourbon chicken. I remembered making the dish, but couldn’t remember whether or not I ever posted the recipe! After a quick search of the blog, I realized that I did indeed forget all about it. The timestamp for the pictures indicates that I made this back in February, so this is an extremely belated post. The other weird thing is that I can’t find a picture of the finished product anywhere. I’m forced to conclude that the aroma was so enticing that we dug in without remembering to take a final picture!
This meal was really easy and delicious. All three of us loved it– Marco thought it was too spicy, but kept eating it anyway! If you are concerned about the heat factor, all you need to do is omit or reduce the amount of red pepper flakes in the sauce.
Step 1: Heat 1-2 tbsp olive oil in a pan. Dice 1 lb chicken breast and add to the pan and cook through.
Step 2: In a bowl, combine: 1 tsp minced garlic, 1/4 tsp ginger powder, 3/4 tsp red pepper flakes, 1/4 cup apple juice, 1/3 cup light brown sugar, 2 tsp ketchup, 1 tbsp apple cider vinegar, 1/2 cup water, 1/3 cup soy sauce.
Step 3: Remove chicken from the pan and pour in the sauce. Let it heat through and add chicken back to the pan and coat in the sauce. Bring it to a boil.
Step 4:Cover. Reduce heat. Simmer for 20 minutes.
Serve over white rice