Bourbon Chicken
I cooked a few pounds of chicken breasts in a crockpot and made several meals out of the chicken. This bourbon chicken recipe was Lo’s favorite and would freeze easily for a meal later on. Bourbon Chickenbased on this recipe
1 lb. boneless skinless chicken breasts
1 garlic clove, minced
1/2 tsp. ginger, minced
3/4 tsp. crushed red pepper flakes
1/4 cup apple cider (or juice)
1/3 cup light brown sugar
2 tablespoons ketchup
1 tablespoons cider vinegar
1/2 cup water
1/3 cup soy sauce
1/2 bag of frozen stirfry veggies (or fresh, sliced veggies)
1/2 bag of frozen stirfry veggies (or fresh, sliced veggies)
Heat oil in a large skillet. Add chicken pieces and cook until lightly browned (or cook for 7-8 hours on low in small crockpot and shred). Remove chicken. Add remaining ingredients to skillet. Heat and stir over medium heat until well mixed. Add chicken and bring to a hard boil. Reduce heat and simmer about 20 minutes. Serve over hot rice, in a lettuce wrap, or on a salad. The first night I served mine with rice in portobello mushrooms marinated in soy sauce. Pour some soy sauce into cleaned mushroom caps for 30 minutes. Place mushrooms in skillet, add a tablespoon of water, cover and cook until mushroom starts to become tender. If skillet gets too dry, add more water. Fill mushrooms with desired filling, cook a few more minutes, and carefully transfer filled mushroom to plates to serve.
