I'm slowly getting a stash of these favorites that I can make at home. This one I hadn't tried yet but had the recipe sitting around for a long time, and getting a big craving for some Chinese food yesterday I thought it was the perfect time to make it.
It's so good, tastes just like the Bourbon Chicken you get at Chinese take outs.
2 pounds boneless chicken breasts; cut into bite-size pieces
1 tablespoon olive oil; (1-2)
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
1 tablespoon ketchup
1 tablespoon cider vinegar
1/2 cup water
1/3 cup soy sauce
1 tablespoon cornstarch
Combine garlic, ginger, red pepper flakes, apple juice, brown sugar, ketchup, cider vinegar, water, soy sauce and cornstarch in a big bowl.
Add chicken to the bowl and give it a good stir to coat. Scoop chicken out onto a skillet to which you've added the olive oil.
Cook until lightly browned. Remove chicken.
Add mixture from the bowl, heating over medium heat until well blended and dissolved. Add chicken and bring to a hard boil.
Reduce heat and simmer for 20 minutes uncovered. Serve over hot rice.