Bourbon Chicken - No, you don't use real bourbon!

I can't entirely take credit for this lovely recipe. I found the recipe online and made a few changes to suit my family's tastes. It's versatile because you can use either breast meat or thigh meat. Thigh meat is what they would use in a chinese takeout place, it's fattier, and juicier. If you use breast meat, which still tastes great, you just have to cook it for less time so it doesn't dry out.

To our family, this tastes like authentic chinese takeout. It's truly delicious! I make up a pot of white rice to serve with it. When the chicken is done, you will end up with a delicious glaze that you can drizzle over your chicken and rice. I serve a vegetable on the side, not mixed in with the chicken. Broccoli usually goes well.

Bourbon Chicken

3 boneless chicken breasts, or 6 bonless chicken thighs

2 tablespoons olive oil

4 garlic cloves, crushed and minced

1/2 teaspoon ginger

1 teaspoon red pepper flakes

1/3 cup apple or pineapple juice (either works just fine)

1/3 cup brown sugar

3 tablespoons ketchup

1 tablespoons cider vinegar

1/2 cup water

1/3 cup soy sauce

1 tablespoon cornstarch + 2 tablespoons water

Cut chicken in bite size pieces

Heat oil in large skillet

Once oil is hot, cook chicken just until lightly browned. Remove chicken, set aside.

Using the same skillet, add remaining ingredients (EXCEPT for cornstarch + 2 tbl water)

Stir and heat until sugar is Dissolved

Now, at this point if you are using thigh meat, put chicken back in and bring to a hard boil. Reduce heat, and simmer 20 minutes.

If you are using breast meat, bring to a hard boil, reduce heat, simmer for 10 minutes, THEN put chicken back in for the last 10 minutes of simmering. If you simmer breast meat for the whole 20 minutes, it will be on the dry side.

When I start the simmering process, that's when I start the white rice, since it usually takes about 20 minutes.

After the 20 minutes of simmering is up, in a separate small bowl, mix 1 tablespoon cornstarch with 2 tablespoons water and mix until dissolved. Add mixture to skillet with chicken and bring to a boil, stirring constantly. Let boil for 1-2 minutes, stirring constantly. Sauce should be considerably thicker. Turn off heat, and serve chicken and sauce over white rice.

You can't tell me this isn't super tasty!! Don't forget to serve with a hot vegetable on the side! Broccoli, peas, or green beans go great!