Welcome to Bourbon Street!

"I was brought up to believe that scotch whiskey would need a tax preference

to survive in competition with Kentucky bourbon." -- Hugo Black

Bourbon chicken, named after New Orleans Bourbon Street is a mouth watering dish found in many Cajun, Chinese, and American BBQ restaurants. If you have an Asian themed food stall in your local mall you might have noticed every time you walk by that they all seem to have a free taste tray of sauce-coated tooth-pick skewered chicken bits. Wafting their warm fragrant aroma straight up your nose, sneaking into your mouth as you try to walk quickly by. But the succulent poultry's call is heeded, and with the scream of your tongue in the form of drool you succumb to bourbon heaven.
Now you can have this delight in your own home without the frustrating wait and cost of take out. This recipe calls for 2 lbs chicken breasts, but I used a half a package of boneless chicken thigh fillets. I saved the other half for another recipe. If you don't like alcohol you can substitute 1/2 cup water. I've done it both ways and it doesn't change the taste too much
 

Bourbon Chicken

2 lbs boneless chicken Breasts, cut into bite-size pieces
1-2 Tbs olive oil
1 garlic clove, crushed
1/4 tsp ginger
3/4 tsp crushed red pepper flakes
1/4 cup apple juice
1/3 cup light brown sugar
2 Tbs ketchup
1 Tbs cider vinegar
1/3 cup soy sauce
1/2 cup good bourbon

1: Heat oil in a large skillet

2: Add chicken pieces and cook until lightly browned.

3: Remove chicken

4: Add remaining ingredients, heating over medium heat until well mixed and dissolved.

5: Add chicken and bring to a hard boil making sure that all the pieces are coated.

6: Reduce heat and simmer for 20 minutes. Sauce should be nice and thick.

7: Serve over hot rice or with rice noodles.
* I served the chicken with a side of rice noodles mixed with peas and rainbow salad.
  See Below:

1: Cook the noodles per box direction. I also boiled the 1/2 cup frozen peas in the same pot. Keep a close eye on the noodles because they can over-cook in a flash. Then you just have a pot of mush. Drain and set aside.

2: Saute 1 1/2 cup rainbow salad with 1/4 cup soy sauce for 4 minutes stirring constantly.

3: Mix the veggies with the noodles gently till the noodles are also covered in the sauce and the veggies are strewn throughout.

Serve warm with the chicken. ENJOY!!!