#64: Try 30 New Recipes (1 of 30)

Bourbon Chicken

I came across this recipe online somewhere and I was excited to make it the week before we left for our vacation. Both Trevor and I LOVE Chinese food, but because of our small dining-out budget (thanks to Dave Ramsey) and since a lot of Chinese food can be really unhealthy (remember #59 - Lose 15 pounds!!), we rarely go to Chinese restaurants. I don't really have any good Chinese recipes to make at home and this one looked fairly simple so I thought I'd try it out.

Here's the recipe:

Bourbon Chicken

Ingredients:

2 lbs boneless chicken breast, cut into bite-size pieces
1 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

Directions:

1. Heat oil in a large skillet. Add chicken pieces and cook until lightly browned.
2. Add remaining ingredients, heating over medium heat until well mixed and dissolved.
3. Bring to a hard boil. Reduce heat, cover, and simmer for 20 minutes.


I was going to document the whole process like my favorite cooking blogger The Pioneer Woman, but we really need a new camera and some of the pictures didn't turn out so great. It also doesn't help that I was home alone and trying to contort myself into some awkward positions to attempt to take some of the pictures!

Anyhow, here are a few pictures of the process...

The Line-Up: Chicken, Red Pepper Flakes, Ketchup, Cider Vinegar, Apple Juice, Olive Oil, Soy Sauce, Ground Ginger, Brown Sugar, and a Garlic Clove

Now I'm going to have to keep it real here, so brace yourselves cooking pros: I've never used fresh garlic. I know, I know. I wouldn't say I was "scared" of it... I just never really knew what to do with it so I never bothered. Yep, I'd come across the phrase "clove of garlic" and just throw a few shakes of garlic powder into the recipe and call it good. I was determined to learn how to crush garlic during this recipe, so I did what I always do when I need serious answers - I consulted the ultimate authority on everything: Google. So here's what a website told me to do:

Cut off the end of the garlic bunch. Bunch?! Is that what you call it? I'd google it if it wasn't so late.

Peel off the skin.

Pull out one of the garlic cloves. Look at your pasty, white hand and realize that your skin is almost the color of the white piece of garlic.

Wrap the clove in a paper towel.

Now confuse people by pulling a random can of tomato sauce out of your pantry and crush the little thing. Slam it down as many times as it takes to feel pretty flat. I somehow didn't end up with a picture of what the clove looks like after it is crushed. The clove's skin should slide off really easily after you crush it.

You'll then want to cut it into little pieces while also pressing down on it with the side of your knife if it still looks like it needs crushed.

This is how the crushed garlic should look before you add it to the cooked chicken.

Here's how the chicken should look after you have added all ingredients.

Finally, after you have brought the mixture to a boil, cover and simmer for 20 minutes.

Trevor enjoyed it! At least he said he really liked it...I just noticed he looks kind of scared in this picture!

Overall, I was pleasantly surprised with this recipe. It was really simple and had a great flavor. If you really don't like spicy food, I would cut down on the red pepper flakes, as this dish did have a little kick. It was just right for Trevor and I though. I'll definitely make this again!

To see my full 101 in 1001 list, go here.