January 28, 2012

Bourbon Chicken

2 lbs. boneless, skinless chicken breasts, cut into bite-size pieces
1-2 tablespoons olive oil
1 garlic clove, crushed
1/4 teaspoon ginger
3/4 teaspoon crushed red pepper flakes (I omit this ingredient)
1/4 cup apple juice
1/3 cup light brown sugar
2 tablespoons ketchup
1 tablespoon cider vinegar
1/2 cup water
1/3 cup soy sauce

Heat oil in 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 and ENJOY.

To Freeze: Prepare as above except cook chicken completely. Once cooled, pour into freezer bag, pressing out all the the air, and freeze.

To Prepare from Frozen: Defrost, place in sauce pan, bring to a hard boil, reduce heat and simmer 10 minutes.


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