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Bourbon Chicken

This is called Bourbon Chicken because the Chinese Chef that first made it popular worked in a restaurant on Bourbon Street.

Prep: 30   Cook: 10   Total: 40   Servings: 6

Ingredients

• Main Ingredients
• 2 lbs. boneless chicken breasts, cut into bite-size pieces
• 2 tablespoons avocado oil
• Optional: ½ cup Roasted Peanuts
• Sauce Ingredients
• 1 garlic clove, crushed
• ¼ teaspoon ginger
• ¾ teaspoon cayenne pepper
• ⅓ cup soy sauce
• ¼ cup apple juice
• ⅓ cup light brown sugar
• 2 tablespoons ketchup
• 1 tablespoon apple cider vinegar
• ½ cup water (not necessary if you want to make this faster)

Directions

1. Sauce Directions
2. Mix sauce ingredients and bring to boil.
3. Simmer for about 30 minutes until it has the consistency to coat a spoon.
4. Main Directions
5. Heat oil in a large skillet.
6. Add chicken pieces and cook until lightly browned. (Cook meat in two or three batches if your stove does not get very hot).
7. Remove chicken.
8. Add all ingredients together (Sauce and Chicken) and cook over high heat until boiling.
9. Reduce heat and cook until desired consistency.
10. Serve over hot rice and ENJOY.

Notes

• Inspired from food.com/recipe/bourbon-chicken-45809

https://alanharmon.net/recipes/1-22-bourbon-chicken/