BETTER THAN RESTAURANT BOURBON CHICKEN

My first experience with Bourbon Chicken was at the mall several years ago. After a long, feet now tired, day of shopping, I was on my way out the door via the food court. A petite Asian lady caught my eye with her gleaming yellow tray and the hoards of people flocking to it. I was a little curious what was in the small paper cups and after the 3rd. "You take sample, You take sample, You take sample!!", I grabbed one and put a nugget of chicken into my mouth. Ba-am!! "What IS this," I asked her? Eyes Sparking she said "Bourbon Chicken, Bourbon chicken $7.95 with fried rice! Racing to the line I said "Bourbon Chicken please with fried rice" and it was shoveled into the white Styrofoam container. As I walked to me car, I was overwhelmed by the aroma. No way was I waiting 45 minutes after my commute home to eat this goodness. After all, I had shopped all day, I needed my fuel. So in my car, I was in love with this Bourbon chicken but I knew it needed to be less all the artificial crap. Immediately, I thought how can I make this at home and
Wha La,
Better than Restaurant Bourbon Chicken!!!
was born!
  Yum

The "Food Court" Bourbon Chicken

INGREDIENTS

• 2 lbs boneless, skinless chicken breasts, cut into bite-size pieces
• 1 -2 tablespoon olive oil
• 1 tsp. minced garlic
• ¹⁄₄ teaspoon ground ginger
• ³⁄₄ teaspoon crushed red pepper flakes
• ¹⁄3 cup apple juice
• ¹⁄₃ cup light brown sugar
• 2 tablespoons ketchup
• 1 tablespoon cider vinegar
• ¹⁄3 cup water mixed with 1/4 tsp. cornstarch
• ¹⁄₃ cup soy sauce

 (Note, I often double the sauce, for us, the more sauce, the better)

 DIRECTIONS

1. Heat oil in a large skillet.
2. Add chicken pieces and cook until lightly browned.
3. Remove chicken.
4. Add remaining ingredients, heating over medium Heat until well mixed and dissolved.
5. Add chicken and bring to a hard boil.
6. Reduce heat and simmer for 20 minutes.
7. Serve over hot white or brown rice and ENJOY.

Linked up with Recipe Sharing Party~YUM // Weekend Potluck

xoxo

 "Love, like a chicken salad a restaurant has, must be taken with blind faith or it loses its flavor” 

- Helen Rowland