Wednesday, May 19, 2010

Glazed Chicken

I adapted this recipe from one I found on line for a bourbon chicken. This doesn't taste anything like our favorite bourbon chicken from the mall, but it was still really good.

2 lbs Boneless chicken breasts, cut into small bite-size pieces
2 T Olive oil
1 Garlic clove, crushed
1/2 t Fresh grated ginger
1/4 t Crushed red pepper flakes
1/2 c Apple juice
1/2 c Brown sugar
2 T Ketchup
1 T White wine vinegar
1/2 c Water
1/2 c Soy sauce
1 t Sesame oil

Add olive oil to a large hot skillet. Cook chicken until lightly browned. Remove and set aside.

Wisk together all remaining ingredients other than sesame oil. Add mixture to hot pan to deglaze it (adding liquids to a pan to pick up any drippings/caramelized good stuff on the bottom of the pan). Use a wooden spoon or a spatula to scrap the bottom of the pan. Bring liquid to a slight bubble. Add chicken and bring to a hard boil.

Reduce heat and simmer for 20 minutes, stirring occasionally. Serve with rice.

Total Cost: $6.15*
Chicken : $5.00 (Cashwise)
Apple juice: $.20 (Cashwise)
Brown sugar: $.20 (Sunmart)
Soy sauce: $.75 (Cashwise)
Oil, Ketchup & Spices from pantry stock

* This made a lot, enough for a meal and leftover lunches. Or it could easily be morphed into fried rice with the leftovers from dinner for a whole other meal.

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