12/12/2009: Bourbon Chicken

I got this recipe from a recipe mailing list on Yahoo. The girlfriend had to work today, and she asked if I’d mind making dinner. Since this had just been mailed to me, and since I had all the ingredients on hand, this was the choice for the night. I found it rather odd that it was called Bourbon Chicken when it didn’t have any bourbon in it. Not sure where the name came from…

Bourbon Chicken

35 min | 15 min prep

SERVES 4

2 lbs boneless chicken breasts, cut into bite-size pieces
1-2 tablespoon olive oil
1 garlic clove, crushed
1/4 teaspoon ginger
3/4 teaspoon crushed red pepper flakes
1/4 cup apple juice
1/3 cup light brown sugar
2 tablespoons ketchup
1 tablespoon cider vinegar
1/2 cup water
1/3 cup soy sauce

Heat oil in a large skillet.
Add chicken pieces and cook until lightly browned.
Remove chicken.
Add remaining ingredients, heating over medium Heat until well mixed and dissolved.
Add chicken and bring to a hard boil.
Reduce heat and simmer for 20 minutes.
Serve over hot rice and ENJOY.

The girlfriend and I rated it a B-. It’s not a dish we’re likely to make again, but it wasn’t bad. Had kind of a Chinese sort of flavor to it. Almost, but not quite, a sweet and sour flavor, but with some heat from the red chili flakes.

See more progress on: Try a new recipe each week

Peach and Almond Crisp

This evening’s effort. It came out pretty decent, although it would have been better if (1) I’d actually toasted the almonds first like the recipe calls for, and (2) if the frozen peaches I used were sweeter. The recipe calls for half a cup of orange juice to be added along with the peaches, and I think the next time I do this, I’m going to add about a tablespoon of honey to that orange juice and soak the peaches in it for about half an hour before making the filling.

See more progress on: Bake my way through the BH&G New Baking Book, one recipe at a time

The recipe came from here: