Sweet n' Spicy Asian Chicken

The sauce on this chicken is so delicious. Mostly sweet, with a tiny kick. The recipe I used called this 'Bourbon Chicken'. It doesn't have any bourbon so I tried to come up with a more appropriate name. Either way it was very delicious, and of course, fast and easy! The sauce and chicken would go great with a veggie stir fry.

Sweet n' Spicy Asian Chicken

2 lbs boneless skinless chicken breasts
4 tablespoons oil (for pan-frying)
cornstarch (for dusting)

1 garlic clove, minced
¼ teaspoon ginger (I used ground ginger)
½ teaspoon crushed red pepper flakes
¼ cup apple juice
⅓ cup light brown sugar
2 tablespoon ketchup
1 tablespoon cider vinegar
½ cup water
⅓ cup soy sauce

Cut chicken breasts into bite-sized pieces, and lightly dust with cornstarch. Heat oil in your wok and fry chicken bits in batches until lightly browned. Drain on paper towels and set aside.

In a bowl combine all sauce ingredients. Pour into wok and bring to a boil. Add chicken bits back to the pan, reduce the heat and simmer for 10 minutes. Serve over rice, or by its self. Would also be great mixed with vegetable stir fry.

Recipe from my new favorite food blog, My Kitchen Cafe.

1 comment:

  1. I just made this for dinner. I added some cayenne pepper and more red pepper to give it more spice and we didn't have apple juice so I used oj. But it was still great! Thanks for the recipe!