2 lbs boneless chicken breasts, cut into bite-size pieces
1 -2 tablespoon olive oil
1 garlic clove, crushed
1⁄4 teaspoon ginger
3⁄4 teaspoon crushed red pepper flakes
1⁄4 cup apple juice
1⁄3 cup light brown sugar
2 tablespoons ketchup
1 tablespoon cider vinegar
1⁄2 cup water
1⁄3 cup soy sauce
Editor's Note: Named Bourbon Chicken because it was supposedly created by a Chinese cook who worked in a restaurant on Bourbon Street.
Heat oil in a large skillet.
Add chicken pieces and cook until lightly browned.
Remove chicken.
Add remaining ingredients, heating over medium Heat until well mixed and dissolved.
Add chicken and bring to a hard boil.
Reduce heat and simmer for 20 minutes.
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