This recipe for bourbon chicken should be called “virgin” bourbon chicken because there is not an ounce of alcohol in the recipe. Which is the reasoning behind my choosing to make this version. I admit I was a bit nervous about the outcome as I read the ingredients list; ketchup, apple cider, soy sauce, apple juice? In the end we were not disappointed. I decreased the red pepper slightly for the kids. I should like to make a separate batch next time for Stephen and I and really spice it up.
Source: Blog Chef
2 pounds boneless skinless chicken breasts, cut into bite sized pieces
1 garlic clove, minced
1/4 teaspoon 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
If using, lightly dust chicken with cornstarch. Heat oil in a wok or skillet. Toss in chicken, in batches, cook until lightly browned. Remove 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.