Bourbon Chicken

Another round of Chinese food in our house. This is an easy weeknight meal, and don't let all the ingredients in the picture intimidate you! You will notice there is no actual Bourbon in the recipe, I tried to find a little background, and seems there is debate over how this popular dish earned its name. Whether it was after the legendary street in New Orleans or maybe after Cajun ancestry, or some other origin, it didn't really matter because the taste is delicious! (And after all, that IS what matters...to me anyway)

Bourbon Chicken

adapted from Mel's Kitchen Cafe

3-4 boneless/skinless chicken breast, cut into cubes

2-3 TBLS oil

1 cup Cornstarch

Begin by warming the oil in a skillet. When ready, dust the chicken in the cornstarch and begin to fry the chicken till light brown, don't worry about cooking it all the way through, it will finish cooking in the sauce. Do this in batches careful not to over crowd the pan.

Mix together the following in a bowl

2 garlic cloves, minced

1/4 tsp. ground ginger

1/2 tsp. red pepper flakes

1/4 cup apple juice

1/3 cup brown sugar

2 TBLS ketchup

1 TBLS apple cider vinegar

1/2 cup water

1/3 cup soy sauce

When you have cooked and removed all the chicken from the pan, place the sauce in the same pan and bring to a boil. Add back in the chicken to the pan and reduce the heat, allowing chicken to simmer for 10 minutes. Serve over hot rice