Bourbon Chicken

Bourbon Chicken - It's like crack, served over rice.
I served this over rice, with grated fresh ginger and a side of ginger glazed carrots. I also modified the recipe a bit and added another 1/4 teaspoon ginger and another teaspoon of crushed red pepper flakes because we like it hot! You can modify to suit your tastes.

Ingredients

2 lbs boneless chicken breasts cut into bite-size pieces
~1 tablespoon cornstarch
1-2 tablespoon olive oil
1 garlic clove crushed
1/4 teaspoon ginger
3/4 teaspoon crushed red pepper flakes
1/4 cup apple juice
1/3 cup light brown sugar
2 tablespoons ketchup or chili sauce (depending on how hot you like stuff)
1 tablespoon cider vinegar
1/2 cup water
1/3 cup soy sauce


I usually do this step the night before and let it marinade, but the recipe will work if you don't let it sit overnight. Cut the chicken into bite sized pieces and then mix all of the ingredients below the olive oil together and pour into a ziploc bag and add the chicken (you can throw this in the freezer if you want to have it another night or even make a double batch so you have one for later!) .

The next night I'll pull the chicken mixture out, heat the oil in a pan and add the mixture to the hot oil just long enough to brown the chicken and remove the chicken.

Then remove about 1/4 cup of liquid and mix the cornstarch in until it is dissolved. You can also mix the cornstarch with water if you prefer, and add that to the pan. Add the chicken back and bring to a hard boil. Reduce heat and simmer 20min. Serve over hot rice.


Or-- if you don't want to follow all that-- throw everything in the crockpot for 2 hours on HIGH or 4 hours on low. Presto!