 Summary
Named Bourbon Chicken because it was supposedly created by a Chinese cook who worked in a restaurant on Bourbon Street.
Cookware used in Recipe
 12 inch Saute Skillet View
 Paella/Jumbo Skillet with Cover 14 inch View
 Wok w/Cover View
Prep Time
15 Minutes
Servings
2 - 4
Ingredents: 2 lbs boneless chicken breasts or thighs, cut into bite-size pieces 1 -2 Tbls. olive oil 1 garlic clove, crushed 1⁄4 tsp. ginger 3⁄4 tsp. crushed red pepper flakes 1⁄4 cup apple juice 1⁄3 cup light brown sugar 2 Tbls. ketchup 1 Tbl. cider vinegar 1⁄2 cup water 1⁄3 cup soy sauce
Directions: Heat oil in a Large Sauté Skillet or Wok Add chicken pieces and cook until lightly browned. Remove chicken. Add remaining ingredients. Heat 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. |
