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Tuesday, May 7, 2013


This is a copycat recipe of the Bourbon Chicken sold in a lot of Chinese carry-outs and restaurants, even though the recipe does not call for bourbon. This recipe is s-o-o-o-o good, as well as fast and easy!!!

2 lbs. boneless chicken breasts, cubed  
1 to 2 T. olive oil 
1 garlic clove, crushed                 
1/4 tsp. ginger     
1/2 tsp. crushed red pepper flakes (if you like “hot” add more)     
1/4 c. apple juice (OR 1/4 c. orange marmalade plus 1/8 c. water)
1/3 c. light brown sugar                
2 T. ketchup  
1 T. lemon juice                     
1/2 to 1 c. chicken broth or water
1/3 c. soy sauce                        
1 c. fresh mushrooms, washed and sliced (optional)
2 to 2 1/2 c. stir-fry veggies, frozen (optional)

Heat the 1 to 2 tablespoons of olive oil in a large skillet, and add chicken pieces; cook just until no longer pink. DO NOT OVERCOOK! Remove chicken from pan; to the renderings add remaining ingredients (except mushrooms and stir-fry veggies) to skillet, and heat over medium heat until well mixed and dissolved. Add chicken and bring to a hard boil. Reduce heat, and simmer for 10 minutes then add mushrooms and simmer for 5 more minutes. Then add stir-fry veggies and simmer for another 3 minutes. Serve over hot rice. Makes 4 servings

Try adding 1/2 c. chopped green onions and/or 1 T. sesame seeds about the last 3 to 5 minutes of cooking.

Adapted from recipe in "Memories & Recipe Book In Honor of Sonney & Edith Tice", by Donna Tice-Carnall (myself).

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