I have been sick so I am way behind on my posts. You will be happy to know that I did not give in and eat out. I dragged my self out of bed to cook dinner. I am going to try to get a few up right now so I am just going to run through these.
Day 12 was Bourbon Chicken. I have been making this for years I think I found the original recipe in an All You magazine. Here is what I do.
You will need.
- 2 lbs of chicken
- 3 tbsp of you preferred cooking oil (mine is olive)
- 6 cloves of garlic (or if you use the already minced kind about 3-4 tsp)
- 3/4 tsp ground ginger
- 2 tsp red pepper flakes (you can use more or less depending on how much heat you want)
- 3/4 cup apple juice
- 3/4 cup brown sugar
- 6 tbsp ketchup
- 3 tbsp apple cider vinegar
- 1 1/2 cup chicken broth
- 1 cup soy sauce
If you make your rice in a rice cooker you want to get that going first. Don’t forget to add some olive oil on top and sprinkle some pepper and garlic salt on top as well.
Once that is going cut you chicken into bite size pieces.
You want to brown the chicken till there is no more pink visible.
Remove the chicken from the pot and set aside.
Add remaining ingredients to the pot.
Cook this until it is boiling and everything is combined and then add the chicken back to the pot.
let this simmer for about 15-20 min. The ingredients for the sauce are tripled so it takes a while to thicken up. After 20 min if it does not thicken then you want to do the cornstarch trick and stir till it thickens.
Once the sauce has thickened you are done and you can serve it over rice.
This recipe is very tasty and pretty east to whip up. It is spicy though so make sure you keep that in mind when feeding it to kids. You can control though by dialing down the red pepper flakes. It’s also another good one for left overs. You could even put in lettuce and have lettuce wraps with it for lunch the next day.