BOURBON CHICKEN (Serves 4)
2 lbs Boneless Skinless Chicken Breasts
1 T Olive Oil
1/2 Cup Water
1/3 Cup Soy Sauce
1/4 Cup Apple Juice
1/4 Cup Brown Sugar
1 T Cider Vinegar
2 T Ketchup
1 Clove of Garlic (Or 1/2 T minced Garlic- the bottled stuff)
1/4 tsp Ginger
1/4 tsp Crushed Red Pepper Flakes= mild (1/2 tsp= medium spicy & 3/4 tsp= hot)
3 Cups of Rice (Prepared as the box directs)
- Heat oil into skillet. Cut chicken into small bite-sized pieces, add to oil and cook until they are a little browned.
- While the chicken is cooking: Add the rest of the ingredients, in order, to a bowl and stir until they are well mixed. Pay attention to the crushed red peppers and decide if you like your chinese food mild, as we do, or if you like it with a bit more spice.
- Add sauce mixture to the browned chicken.
- Bring to boil and then reduce heat and simmer for 20 min or until most of the sauce has reduced.
- Cook the rice while the chicken is simmering.
- Try not to slobber on yourself while you plate your food.... BTW, the chicken goes on TOP of the rice.
If the chicken is in bite sized pieces it is much easier to chew and swallow them. I've found that my child inhales her food, even at age 9. I have also found that I really hate giving the Heimlich maneuver, thus the smaller the better at our house.
Here is the sauce all mixed up and waiting on the chicken.
After you add the sauce to the chicken your life gets really really boring for the next 20 minutes. I started cleaning the kitchen, which is another reason to add to my... reasons why dinner should be faster than 30 minutes... mentality.
And here is some rice. What more can I say?
When your chicken is done it should look like this. Not much sauce left. At this point my nut of a child walked in and said "Eeeew, what is that smell?"
She is soooooo ungrateful. But wouldn't you know it, she snarfed it down in 2 minutes flat.
And here is the end product. Yummy, yummy in my tummy!
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