The Cookbook

Bourbon Chicken

2 lbs. boneless breasts cut into bite-size pieces (I like all chicken pounded first)
1-2 tbsp. olive oil
1 clove garlic, crushed
1/4 tsp. ginger
3/4 tsp. crushed red pepper flakes
1/4 cup apple juice
1/3 cup light brown sugar
2 tbsp. ketchup
1 tbsp. 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, heating over med. heat until well mixed and dissolved. Add chicken and bring to a hard boil. Reduce heat and simmer for 20 min. Serve over hot rice and sprinkle w/ crunch rice noodles (a good alternative to chow mein noodles, in a smaller can) if desired. I usually stir fry some veggies to go alongside.

klh6656