Two Kinds of Bourbon Chicken

Bourbon Chicken
4 boneless chicken breast (chopped)
For Sauce
¼ brown sugar
¼ bourbon
½ cup soy sauce
1/4 teaspoon garlic
1/4 teaspoon ginger
Mix to separate batches of sauce using the ingredients above. Place four boneless chicken breast and one batch of mixture in ziplock bag and marinate overnight.
The next day take chicken out of marinade, discard liquid in ziplock bag. Cook chicken in a skillet on medium heat. Once it is cooked add the second batch of sauce. Bring sauce to a low boil. Serve with rice and veggies.
 “Bourbon” Chicken without the Bourbon

Time: 15 min. prep + 30-40 min. cooking time
Yield: 5 servings

5 chicken breasts
2 T oil
1 t garlic
1/4 C apple or pineapple juice
1/3 C brown sugar
2 T ketchup
1 T apple cider vinegar
1/2 C water
1/3 C soy sauce
pinch red pepper flakes
1 T cornstarch

1. Cut your chicken into small 1-2 inch pieces with some kitchen scissors. 
2. Heat up a large skillet over medium high heat. Once it is hot, pour 2 T Olive Oil into it. 
3. Add your chicken pieces to the pan and let them cook for about 10 minutes, stirring occasionally. 
4. 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. 
5. Into a medium sized mixing bowl combine 1 t garlic, 1/4 C apple or pineapple juice, 1/3 C brown sugar, 2 T ketchup, 1 T apple cider vinegar, 1/2 C water, 1/3 C soy sauce, a pinch of red pepper flakes and 1 T cornstarch. Whisk it all together until the cornstarch is dissolved and all ingredients are well combined. 
6. 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. 
7. 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 20 minutes, stirring a couple of times during the cooking period. 
8. Serve over white or brown rice.

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