Sunday, April 1, 2012

Bourbon Chicken

We love Chinese food and miss getting to go to our favorite Chinese restaurant now that I am gluten-free.  I found this recipe after seeing a show on the Food Network and adapeted it from to serve the two of us.

3/4 pound boneless chicken breast and/or thigh, but into bite-size pieces
1 tablespoon olive oil
1 small garlic clove, minsed
1/8 teaspoon ginger
1/4 teaspoon crushed red pepper flakes (more if you like it hotter)
2 tablespoons apple juice or white wine
1 tablespoon coconut sugar
1 tablespoon ketchup
1 1/2 teaspoon pure apple cider vinegar
1/4 cup water
1 tablespoon Gluten-Free Tamari sauce

  1. Heat the oil in a large skillet
  2. Add the chicken pieces and cook until lightly browned.
  3. Remove chicken from skillet & reserve.
  4. Add remaining ingredients to skillet and heat over medium heat.  Stir until well mixed together.
  5. Add chicken back to skillet and bring to a hard boil
  6. Reduce heat and simmer for 20 minutes.
  7. Serve over Hot Coconut Bake Brown Rice

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