Rue Bourbon Street Chicken

Bourbon Chicken sold in most Chinese take-outs; which rarely use bourbon as a component. It's wonderfully sweet & spicy without being too hot.

Prep Time:
15 Min

Cook Time:
45Min

Ready In:
1 Hr

Servings: 6 (US)

Ingredients

• 3 pounds boneless chicken breasts; cut into bite-size pieces
• 1 1/2 tablespoon olive oil; (1-2)
• 1 cup packed light brown sugar
• 1 1/2 garlic clove; crushed
• 1/3 teaspoon ginger
• 1 1/8 teaspoon crushed red pepper flakes
• 1/3 cup apple juice or apple/grape/cherry juice
• 2 cloves garlic, minced
• 1 tablespoon dried minced onion
• 3 tablespoons ketchup
• 1 1/2 tablespoon cider vinegar
• 3/4 cup water
• 1/2 cup soy sauce
• 1 1/2 tablespoon cornstarch; (if thick sauce desired)

Directions

1. Heat the oil in a large heavy pan or Dutch oven, and brown the chicken pieces until lightly golden on all sides, about 10 minutes. Transfer the chicken to a bowl.
2. In the same dutch oven, whisk the water, brown sugar, 3/4 cup of apple juice, soy sauce, ketchup, apple cider vinegar, garlic, dried onion, red pepper flakes, and ground ginger into the Dutch oven. Bring the sauce to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon.
3. Stir the chicken back into the sauce, and bring to a full boil over medium-high heat. Reduce the heat to medium-low, and simmer until the sauce is reduced and thickened and the chicken pieces are no longer pink in the middle, about 20 minutes.
4. Remove the chicken pieces to a bowl with a slotted spoon. Stir together 1/4 cup of fruit juice cocktail with the cornstarch until smooth, and whisk the cornstarch mixture into the sauce, stirring constantly to avoid lumps. Bring the sauce back to a simmer, let thicken for about 1 minute, and return the chicken pieces to the sauce. Stir to combine, and serve. (Great with Rice)

Drink Tip:

Riesling

Beer