Bourbon Chicken over rice - without the Bourbon!

This is a good recipe to make in the heat of the summer since it only requires the stove top. Ironically it comes to us from the web site www.justgetoffyourbuttandbake.com

Bourbon Chicken over rice -  without the Bourbon!

5 boneless, skinless chicken breasts or chicken tenders (12 to 15)

2 tablespoons oil

1 tsp garlic

¼ cup apple or pineapple juice

1/3 cup brown sugar

2 tablespoons ketchup

1 tablespoon apple cider vinegar

½ cup water

1/3 cup soy sauce

Pinch red pepper flakes

1 tablespoon cornstarch

Directions:      

• Cut your chicken into small 1-2 inch pieces with some clean kitchen scissors.
• Heat up a large skillet over medium high heat.  Once it is hot pour 2 T oil into it.
• Add your chicken to the pan and let them cook for about 10 minutes, stirring occasionally
• In a medium size bowl combine garlic, juice, brown sugar, ketchup, vinegar, water, soy sauce, pepper flakes, and cornstarch.  Mix well.
• When the chicken is nice and brown pour the sauce into the pan. Stir it around to cover all the chicken pieces
• Reduce the heat to a low simmer and cover the pan with the lid at an angle to allow some of the steam to escape.  Let the baby simmer away for about 20 minutes, stirring a couple of times during the cooking period.

Tupps Tidbits ~ if the sauce gets a bit too thick, simply add a tablespoon or two of chicken broth/water

You could serve this over white or brown rice.  We both definitely enjoyed and will make it again. It was easy and quick to make.  It is a KEEPER in our home.