Don’t worry, you don’t really need to put on your disguise, arrange for a get-away driver and take a trip to the local liquor store to get your bourbon. This should probably be called Non-Bourbon Chicken, there’s no bourbon in it. But, hey…it’s not really my recipe.
This is a really easy and yummy dinner. I recently served it for a HUGE crowd and it was a hit! You can serve this chicken on rice, in a wrap, or on a salad too!
You just need:
2 lbs. B.S. chicken breasts
1 – 2 TBS olive oil
1 garlic clove, crushed (or 1 tsp. pre-minced garlic)
1/2 tsp. ginger
3/4 tsp. crushed red pepper flakes
1/4 cup apple juice
1/3 cup brown sugar
2 TBS. ketchup
1 TBS. cider vinegar
1/2 cup water
1/3 cup soy sauce
First, cut up your chicken in bite-size pieces. If you’re anything like me, go ahead and cut out the veins and arteries too. They’re gross. Swirl some Olive Oil to coat your pan and fry up the chicken. Remove the chicken when cooked.
* You can also cook your chicken in the crockpot, shred it…put it back in. On the stove, make the sauce and pour it in the crockpot over the chicken. Leave the crockpot on to keep everything warm.
Add the remaining ingredients to the pan and heat over medium heat until well mixed. Add the chicken and bring to a hard boil. Reduce heat and simmer about 20 minutes.
- 2 lbs. B.S. chicken breasts cut into bite size pieces
- 1 - 2 TBS. olive oil
- 1 garlic clove minced
- 1/2 tsp. ginger
- 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
Heat oil in a large skillet.
Add chicken pieces and cook until lightly browned. Remove chicken.
Add remaining ingredients. Heat and stir over medium heat until well mixed.
Add chicken and bring to a hard boil. Reduce heat and simmer about 20 minutes.
Serve over hot rice, in a lettuce wrap, on a salad, etc.