Too many times I have
been dragged to the mall… waddling behind the skinny girls as they window shop
at clothes that I am sure my big toe would not have enough room to breath in…
when they were finally exhausted, and admitting that they are hungry … that’s when
I get excited…
Not that mall food is the
slightest bit good… and in my arrogant opinion… it is down right slop... and the only thing worth eating, is
the bourbon chicken…
Guaranteed to be full of
MSG and sodium, you are presented with a wimpy Styrofoam plate full of chicken….
And then with just a spork, you have to control yourself from tipping the plate
up and inhaling the whole pile at once…
Makes it almost worth it
to be dragged to the mall….
But now, I can skip all
of the people, over priced sales, and the reminder of how out of touch with
fashion I am…
And no matter how much I
find sporks entertaining…. There is no
way you can eat lady like with them…
Now for that sauce…
Pineapple juice
Brown sugar
Ketchup
Water
Soy sauce
Cornstarch
Garlic minced
Give it a good stir
Dice your chicken
Sauté
I added carrots to mine… sauté
till caramelized
Toss together and add the
sauce
On medium heat, cook till
sauce has thickened and reduced somewhat..
Serve over rice.
Bourbon Chicken
Into a medium sized
mixing bowl combine
3 teaspoon garlic
1/2 Cup pineapple juice
1/3 Cup brown sugar
2 Tablespoons ketchup
2 Teaspoons of powdered
chicken or vegetable stock
1/2 Cup water
1/2 Cup soy sauce
1 Tablespoon cornstarch
Whisk it all together until
the cornstarch is dissolved and all ingredients are well combined.
Cut your chicken into
small 1-2 inch pieces
Heat up a large skillet
over medium high heat. Add 2 T Olive Oil into it.
Add your chicken pieces
to the pan and let them cook for about 5 minutes, stirring occasionally.
The chicken will start to
get a bit juicy and bubbly. Put the lid on the pan,
slightly tilted and drain
the juices out into the sink.
Return the pan to the stove
top and continue cooking over medium high heat.
When your chicken has a
nice brown sear on some of the pieces…
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 this baby simmer away
for about 7 minutes, stirring a couple of times during the cooking period.
If the sauce gets a bit
too thick, simply add a tablespoon or two of Chicken broth to thin it.
Serve over white or brown
rice.
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