To celebrate having the blog back online, I'm posting one of my favorite recipes. I haven't stopped cooking in the past 2 months and have quite a backlog of recipes to share with you. This one definitely shot to the top of my list and will be part of the regular dinner rotation around here: Bourbon Street Chicken. Sadly there is no actual bourbon in it, but give it a whirl anyway, it's got a fantastic flavor!
Have you ever been in a food court and been offered those little bites of chicken on toothpicks? More often than not it's something called bourbon chicken from a food court Chinese food restaurant. They're not bad, but I always wonder how long they've been sitting on that tray!
I love using chicken thighs in this recipe, they've become one of my favorite proteins to use lately. So cheap and more flavorful than chicken breasts, I sub them in whenever I can! I think they're a must for this recipe and if you don't want to deal with breaking them down off the bone, just grab a package of the boneless/skinless ones from your supermarket.
Check out the recipe below and I've included a handy-dandy printable link at the bottom for those of you who are like me and still like to cook off paper copies.
I'd love to hear what you think about the new site or any recipes you've tried lately, just comment below or use the "contact" link at the top of the site. It feels good to be back!
Bourbon Street Chicken
2 pounds boneless chicken thighs, cut into 1" pieces (think bite-sized)
Salt & Pepper
1 tablespoon canola or vegetable oil
1 tsp. garlic powder
1/2 teaspoon grated fresh ginger
1 teaspoon cayenne pepper
1/4 cup apple juice
1/3 cup light brown sugar
2 tablespoons ketchup
1 tablespoon apple cider vinegar
1/2 cup water
1/3 cup low sodium soy sauce
1 tablespoon cornstarch
Heat oil in a large skillet, add chicken pieces and cook until lightly browned, seasoning well with salt and pepper. In the meantime, whisk together the remaining ingredients until they form a sauce and set aside.
Remove chicken, then add in the sauce, heating over medium heat until well blended and dissolved.
Add chicken and bring to a hard boil. Reduce heat and simmer for 15 minutes uncovered, until the sauce is thickened and reduced, coating the chicken. Serve over hot rice.
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