Friday, February 8, 2013

Bourbon Street Chicken

Originally today I was going to share the most authentic and coveted recipe of all...a Chinese Sponge Cake recipe from my Grandmother.  It is one of the few recipes that actually is written down and well documented.  But, as I discovered when I tried to make it, there aren't enough details to get it right without some experimentation first.  So, allow me to play with it a bit more and then get back to you on sharing that one...

Instead, I'm going to share a really tasty but not-so-authentic stir fry recipe so there's a little something for everybody.  This is a dish that you often find at the mall food court where little Asians try to shove chicken samples on a toothpick in your face.  Oddly enough, I never find myself taking those samples nor ordering this dish but I got a hankering to eat it at home recently.

The sauce is sweet and sticky with a good amount of spice that can be adjusted to your liking.  And despite its name (and my love for drunken foods)...contains no bourbon.  Either way, it's really really good.  Good enough that my husband actually agreed to take leftovers to work the next day for lunch.  He NEVER does that!

I happened to use about half as much chicken and then threw in some leftover broccoli that I needed to use up.  I think steamed broccoli a common side dish for this anyway but I wanted mine to be nice and saucy.

Two Years Ago: Chicken Cacciatore

Bourbon Street Chicken


Yields: 4 Servings

Ingredients
  • 2 lb boneless chicken breasts, cut into bite-sized pieces
  • 1 Tbsp olive oil
  • 1 garlic clove, crushed
  • 1/4 tsp ginger
  • 3/4 tsp crushed red pepper flakes (For added heat, add a squirt of Sriracha!)
  • 1/4 c apple juice (I use no sugar added)
  • 1/3 cup light brown sugar
  • 2 Tbsp ketchup
  • 1 Tbsp cider vinegar
  • 1/2 c water
  • 1/3 c low sodium soy sauce
  • 1 Tbsp cornstarch dissolved in a bit of water
Directions
  1. Heat oil in a large skillet.  Add chicken pieces and cook until lightly browned.  Remove and set aside on a plate.
  2. Add remaining ingredients and heat until well blended and dissolved.  Add the chicken back in then bring to a hard boil.
  3. Reduce heat and simmer for 20 minutes uncovered.  Add the cornstarch mixture and continue to cook until thickened.
  4. Serve over hot rice.
Source: Big Oven

4 comments:

Tandy said...

Sounds delicious :)

Jamie said...

This looks like a nice and healthy dish - can I add bourbon? HEHE

Brenda Fuentes said...

I found this recipe via Pinterest a couple of weeks ago. I made two packets as freezer meals after finding a great deal on chicken. It works great (as long as you don't spill 1/2 of the sauce on the counter and down the cabinets down to the floor). I actually did add bourbon to one if them. It is on the menu for tomorrow :)

Christine said...

@Tandy - Oh it was! The extra sauce is in my freezer for next time :).

@Jamie - Sure, go for it!

@Brenda - Ooh I didn't even think to make this into a freezer meal. Thanks for the tip!