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Bourbon Chicken Stir Fry

February 11, 2014
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First let me say there is no actual bourbon (or any alcohol for that matter) in this recipe. Second let me say, YUM!! This stir fry is easy to prepare and tastes exactly like Chinese take-out!! It tastes better actually, because you can control the amount of oil used to stir fry. The sauce is a perfect blend of sweet and spicy, and turns out a rich brown color (resembling bourbon–hence the name). Serve over white rice and enjoy! I found this recipe on Blogchef.net.

Ingredients:
4 boneless skinless chicken breasts
4 Tablespoons vegetable oil, divided
1 Tablespoon cornstarch
2 fresh garlic cloves, minced
1/4 teaspoon ground ginger
3/4 teaspoon crushed red pepper flakes (more if you want a kick)
1/4 cup apple juice
1/3 cup light brown sugar, packed
2 Tablespoons ketchup
1 Tablespoon cider vinegar
1/2 cup water
1/3 cup soy sauce

Directions:

  • Combine all ingredients (except chicken, oil and cornstarch) in a bowl and whisk until well combined. Set aside.
  • Cut chicken breasts into bit size pieces.
  • Place cornstarch in medium bowl and add chicken pieces. Toss gently to coat.
  • Heat 2 Tablespoons oil in wok or large non-stick saute pan, over medium high heat.
  • Add half the chicken pieces and stir fry until lightly browned, about 5 minutes.
  • Remove chicken to paper towel lined plate and set aside.
  • Heat remaining 2 Tablespoons oil in same pan, over medium high heat.
  • Add remaining chicken pieces and stir fry until lightly browned, about 5 minutes.
  • Remove chicken to paper towel lined plate and set aside.
  • Into same pan, pour sauce mixture and bring to a boil.
  • Add chicken pieces back to pan, and simmer over medium heat for 10 minutes, or until sauce thickens.
  • Serve immediately over white rice, if desired.
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