May 17th newsletter
This is for Sue, who requested a recipe for 'bourbon' chicken.
I had just recently copied this from one of the many cooking blogs I
have become addicted to and now can't remember exactly which one. I
have not tried it yet, but would love to hear how you liked it if
you do.
Bourbon Chicken
2lb boneless skinless chicken breasts
4 tablespoons oil (for pan-frying)
cornstarch (for dusting, optional)
Sauce:
1 garlic clove (minced)
1/4 teaspoon ginger (I used ground ginger)
1/2 teaspoon crushed red pepper flakes
1/4 cup apple juice
1/3 cup light brown sugar
2 tablespoon ketchup
1 tablespoon cider vinegar
1/2 cup water
1/3 cup soy sauce
Cut chicken breasts into bite-sized pieces, and if you choose
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.
Diane in AR
http://www.nancyskitchen.com
