Steve and I have tried many recipes to make the perfect chicken and rice dish. We love Empress Chicken from China Bell, Bourbon Chicken from the mall, General Tso’s from most Chinese restaurants and Mongolian Chicken from other restaurants. The recipes we tried ourselves to make were all good but just “not the one.” We wanted a dish with a little heat tempered with a tinge of sweetness. Well, we created THE ONE! There were a lot of high 5’s in the Pack household tonight! Even our 3-year-old tore his plate up! This bourbon-less chicken recipe was scrumptious! It tastes like bourbon chicken but of course isn’t made with bourbon. The recipe is stupid easy! Give this baby a try and you’ll be happy you did!
Printable Recipe: Bourbon-less Chicken
3 large chicken breasts
2 tablespoons olive oil
1 teaspoon minced garlic
1/4 cup apple juice
1/2 cup brown sugar
2 tablespoons ketchup
1 tablespoon apple cider vinegar
1/2 cup water
1/3 cup soy sauce
2 pinches red pepper flakes (approx. 1/4 teaspoon)
1 tablespoon cornstarch
Dice chicken into one-inch chunks.
Heat olive oil in a large skillet over medium heat.
Add chicken to skillet.
Cooke for 8-15 minutes until cooked through and chicken has brown sear marks. Drain any excess fluid from frying pan.
In a medium bowl, mix together minced garlic, apple juice, brown sugar, ketchup, apple cider vinegar, water, soy sauce, red pepper flakes and cornstarch. Whisk together till cornstarch is fully dissolved.
Add sauce to large skillet. Stir to coat chicken. Reduce heat to simmer. Cover and simmer for 10 minutes.
Serve over white rice. Serves 5-6 or in my family of over-achievers/eaters, serves 3.5, lol!