Weeknight Bourbon Chicken

I don't venture out to the mall often.  I mean the crowds, the overpriced merchandise, the crowds. But when I do, I make sure we go around lunch time.  There is this little Asian spot in the food court that serves the best bourbon chicken over vegetable fried rice. Well, the last time I was there I paid nearly ten dollars for this meal and it didn't even come with a drink!!! I was determined to make it at home after that!

The recipe is easy enough to be a weeknight winner. You will spend the most time cutting the chicken into pieces and flash frying it! We like sauce around here so the recipe yields a decent enough amount to serve four people. Be mindful not to overcrowd the pan when frying the chicken pieces.  You want browned and crispy not light and mushy!


Weeknight Bourbon Chicken

What you need:

• 2 lbs boneless and skinless chicken thighs, cut into bite-size pieces
• Several tablespoons of oil (enough to fry, not deep fry, your chicken pieces)
• 3-4 garlic cloves, diced
• 1/2 teaspoon ginger
• 1/4 teaspoon crushed red pepper flakes 
• 1 cup apple juice
• 1/3 cup brown sugar
• 2 Tablespoons ketchup
• 2 Tablespoons bourbon or cider vinegar
• 1 cup low sodium soy sauce
• Green onions for garnish, optional

What to do:

• Heat oil in a large skillet
• Add chicken pieces, in batches, cook until lightly browned. Drain on a paper towel
• After all of the chicken has been cooked, remove all but one tablespoon of the oil
• Add remaining ingredients, heating just until sugar dissolves
• Add chicken back to the pan and bring to a boil for one minute
• Reduce heat to low and simmer for 15 minutes.  Sauce should slightly reduce and thicken
• Serve over rice and enjoy!