A flavorful chicken dish named after Bourbon Street in New Orleans, Louisiana. It's wonderfully sweet & spicy without being too hot.
- 2 pounds boneless chicken breasts; cut into bite-size pieces
- 1 tbsp. olive oil; (1-2)
- 1 garlic clove; crushed
- ¼ tsp. ginger
- ¾ tsp. crushed red pepper flakes
- ¼ cup apple juice
- ⅓ cup light brown sugar
- 2 tbsp. ketchup
- 1 tbsp. cider vinegar
- ½ cup water
- ⅓ cup soy sauce
- 1 tbsp. cornstarch; (if thick sauce desired)
- 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 blended and dissolved.
- Add chicken and bring to a hard boil.
- Reduce heat and simmer for 20 minutes uncovered
I also like to mix about 1 teaspoon of Sriracha sauce (found in the Asian food section of the grocery store) in with the ketchup for additional heat. Do it if you like it spicy