Bourbon Chicken

By PineyCook

A favorite named after Bourbon Street in New Orleans, Louisiana and for the bourbon whiskey ingredient; although this dish, sold as Cajun-style cuisine in malls all over America, is reported to be nothing of the kind (not genuine Creole or Cajun fare)! Note: If you double the recipe, make sure that the chicken is still in a single layer. Laissez les bons temps rouler!

Ingredients

• 2 pounds boneless chicken breasts, cut into bite-size pieces
• 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 or bourbon
• 1/3 cup light brown sugar
• 2 tablespoons ketchup
• 1 tablespoon cider vinegar
• 1/2 cup water
• 1/3 cup soy sauce

Details

Servings 6

Preparation

Step 1

Heat oil in a large skillet.

Add chicken pieces and cook until lightly browned. Remove chicken.

Add remaining ingredients, heating 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.