Bourbon Chicken
From DetroitTokyo 12 years ago
- 30min to make
- Serves 4
We had a craving for Chinese food and whipped this up instead of getting carry-out. Serve with noodles or over rice.
Ingredients
- 2 pounds boneless skinless chicken breasts, cut into bite-sized pieces shopping list
- 1/2 pound asparagus, diced shopping list
- 1/2 pound baby bella mushrooms, chopped shopping list
- 1 tbsp olive oil shopping list
- sea salt & black pepper, freshly ground - to taste shopping list
- 1 garlic clove, crushed shopping list
- 1/4 tsp ginger powder or 1 tsp fresh grated shopping list
- crushed red pepper flakes to taste shopping list
- 1/4 cup apple juice shopping list
- 1/3 cup brown sugar shopping list
- 2 tbsp ketchup shopping list
- 1 tbsp apple cider vinegar shopping list
- 1/2 cup water or chicken stock (monitor salt if so) shopping list
- 1/3 cup soy sauce shopping list
- cornstarch & water slurry (I used about 2 tbsp of each) shopping list
How to make it
- Heat oil in a large skillet over medium heat. Add chicken, asparagus, and mushrooms. Season with salt & pepper and cook until lightly browned, about 5 minutes, stirring occasionally. Meanwhile mix all remaining ingredients except cornstarch. Add mixture to pan and bring to boil, stirring See Photo. Cover, reduce heat, and simmer for about 15 minutes. Add cornstarch slurry, starting with 1 tbsp starch & 1 tbsp water. Add more as needed. Serve over rice or noodles.
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