Bourbon Chicken

So I tried this recipe last night and we loved it. It's called Burbon Chicken but it deffinately has a asian flavor (not what I expected "Burbon Chicken" to taste like. However it was still very good. We made it with chicken but it would taste great with beef and maybe some broccoli. That's what the sauce reminds me of and Asian beef and broccoli. I served it on some Jasmine rice (my favorite for asian dishes).

There is no bourbon in the recipe so no fear if you are worried about that it's perfectly sweet with a tiny kick.

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. (After I cooked the chicken I poured the sauce over the chicken and put it in the oven while my rice was cooking)

Adapted from My Kitchen Cafe