Bourbon Street Chicken
2 lb boneless skinless chicken breasts
2 Tbs. oil (for frying)
4 Tbs. cornstarch
1 garlic clove (minced)
1/4 teaspoon ginger
1/2 teaspoon crushed red pepper flakes (optional)
1/4 cup apple juice
1/3 cup light brown sugar
2 tablespoon ketchup
1 tablespoon apple cider vinegar
1/2 cup water
1/3 cup soy sauce
Cut chicken breasts into bite-sized pieces, and lightly dust with cornstarch. I used a gallon ziplock baggie. Just toss chicken and cornstarch together. Heat oil in your wok or frying pan and fry chicken until lightly browned. Drain on paper towels and set aside.
In a separate bowl combine all sauce ingredients (I chose to NOT add the red pepper flakes since my kids are anti-spice... Oh who am I kidding- I don't like spice either). Pour into wok or frying pan and bring to a boil. Add chicken back to the pan, reduce the heat and simmer for 10 minutes.
Serve over rice!
(Made for cooking group in Feb)