Bourbon Chicken

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.

 Print Recipes

 

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.