Bourbon Chicken

I tried another new recipe tonight from the My Kitchen Cafe blog. It was very tasty. Not as good as the Sweet and Sour Chicken, but I don't know that it could have topped that! It has a little kick to it because of the red pepper flakes, so you may want to half it if you think it is too much for you. We served it with brown rice and broccoli. It's a keeper!

Ingredients:

2lb boneless skinless chicken breasts

4 tablespoons oil (for pan-frying)

cornstarch (for dusting, optional)

Sauce:

1 garlic clove (minced)

¼ teaspoon ginger (I used ground ginger)

1/2 teaspoon crushed red pepper flakes

¼ cup apple juice

1/3 cup light brown sugar

2 tablespoon ketchup

1 tablespoon cider vinegar

½ cup water

1/3 cup soy sauce

Cut chicken breasts into bite-sized pieces, and if you choose lightly dust with cornstarch. Heat oil in your wok and fry chicken bits in batches until lightly browned. Drain on paper towels and set aside.In a bowl combine all sauce ingredients. Pour into wok and bring to a boil. Add chicken bits back to the pan, reduce the heat and simmer for 10 minutes (I had to cook mine longer to get the sauce to thicken up).