A few days ago I was running errands with MyHandsomeHusband. Nothing big and important…just picking up cottage cheese and carrot sticks. Because that’s what I have been craving like mad lately. And you know how carrot stick cravings go. You’ve got to get to the store and get some fast, before you kill over dead and all.
Anyhow, after we purchased food that will cure cancer and make our eyes shine in the dark, MyHandsomeHusband casually said…
“So, I’m pretty sure you are due for a cell phone upgrade. Isn’t your phone a couple of years old? Would you like to stop at the T-Mobile store and see what they have for you.”
“I guess so.” I said. “I mean, my phone is totally fine. I just need to be able to call, text and check my email. But I guess if I am DUE for an upgrade, we can see if they have something that will do all of that.”
So we did.
And who can believe it! But the advances technology makes in two years time is flat out stunning. Who knew that phones these days can play a game about angry birds, while playing some Pandora tunes, while notifying me of new emails, texts, stats, pins….while taking a picture or two and I think it may even be able to vacuum my floors and do the dishes. (Still trying to find that app….any tips anyone?)
Suffice it to say, technology is really incredible. Who are you genius type people out there thinking up all these clever ideas, anyway? I hope someone is making you something really good to eat. You deserve it.
Bravo, is what I have to say.
PS…could one of you please come, at your earliest convenience and show me how to work the blessed thing. I think I may have sent everyone I know 3 texts inviting them to go swimming with me tomorrow.
Help a girl out, won’t you….I could promise you a whole bag of carrot sticks in return. ๐
Since finding this fabulous recipe on Pinterest a few weeks ago, I have made it twice already. It’s very simple to put together and tastes wonderful. Every person in my family gives it a thumbs up.
Seven thumbs up, my friends.
That’s a lot of thumbs.
Come right along now, let’s make it.
1. Cut your chicken into small 1-2 inch pieces with some kitchen scissors.
2. Heat up a large skillet over medium high heat. Once it is hot, pour 2 T Olive Oil into it.
3. Add your chicken pieces to the pan and let them cook for about 10 minutes, stirring occasionally.
4. The chicken will start to get a bit juicy and bubbly.
Put the lid on the pan, slightly tilted and drain the juices out into the sink. Return the pan to the stove top and continue cooking over medium high heat.
5. Into a medium sized mixing bowl combine 1 t garlic, 1/4 C apple or pineapple juice, 1/3 C brown sugar, 2 T ketchup, 1 T apple cider vinegar, 1/2 C water, 1/3 C soy sauce, a pinch of red pepper flakes and 1 T cornstarch. Whisk it all together until the cornstarch is dissolved and all ingredients are well combined.
6. When your chicken has a nice brown sear on some of the pieces…
pour the sauce into the pan. Stir it around to cover all the chicken pieces.
7. Reduce the heat to a low simmer and cover the pan with the lid at an angle to allow some of the steam to escape. Let this baby simmer away for about 20 minutes, stirring a couple of times during the cooking period.
Enjoy!
Here’s the handy printable…
Bourbon Chicken (without the bourbon)
***Note: This recipe is actually a great freezer meal. Cook according to recipe instructions. Allow it to cool and then place in a deep 9x9 aluminum foil pan and cover tightly with foil. When you are ready to use is allow it to thaw completely and then bake at 350 just until its heated through. Should take about 30 minutes. I would suggest making the rice fresh, when you are ready to serve.
Ingredients
5 chicken breasts
2 T oil
1 t minced garlic
1/4 C apple or pineapple juice
1/3 C brown sugar
2 T ketchup
1 T apple cider vinegar
1/2 C water
1/3 C soy sauce
pinch red pepper flakes
1 T cornstarch
Instructions
1. Cut your chicken into small 1-2 inch pieces with some kitchen scissors.
2. Heat up a large skillet over medium high heat. Once it is hot, pour 2 T Olive Oil into it.
3. Add your chicken pieces to the pan and let them cook for about 10 minutes, stirring occasionally.
4. The chicken will start to get a bit juicy and bubbly. Put the lid on the pan, slightly tilted and drain the juices out into the sink. Return the pan to the stove top and continue cooking over medium high heat.
5. Into a medium sized mixing bowl combine 1 t garlic, 1/4 C apple or pineapple juice, 1/3 C brown sugar, 2 T ketchup, 1 T apple cider vinegar, 1/2 C water, 1/3 C soy sauce, a pinch of red pepper flakes and 1 T cornstarch. Whisk it all together until the cornstarch is dissolved and all ingredients are well combined.
6. When your chicken has a nice brown sear on some of the pieces, pour the sauce into the pan. Stir it around to cover all the chicken pieces.
7. Reduce the heat to a low simmer and cover the pan with the lid at an angle to allow some of the steam to escape. Let this baby simmer away for about 20 minutes, stirring a couple of times during the cooking period.
8. Serve over white or brown rice.
Enjoy!
3.1
https://jamiecooksitup.net/2012/01/bourbon-chicken-without-the-bourbon/ Recipe from www.jamiecooksitup.net
Pinterest friendly image below…
Thank you! You have taught me a few things. Who would have thought scissors? LOL I always tell my husband the worst part about cooking is when I have to cut up chicken and you have made me one happy lady. The chicken thawing also genius. I sometimes forget to pull out dinner til too late and then it calls for take out, not anymore! I love to cook and find recipes and I am thankful for your site. I already made the crispy cheddar chicken, then yesterday had a party so I made the candy bar popcorn. Today I made this. I didn’t get too excited while cooking because sometimes I come across recipes that don’t taste good when done but the first thing that popped in my head when I tasted it was a swear word. Anyway it’s delicious. The crispy cheddar chicken was delicious too. Both I will be making all the time. I already printed a ton of your recipes to go in my recipe book. Thanks for sharing!
I have not tried this yet, but plan on it tonight. I agree with Anneka, use COLD water to thaw the chicken, the hot water will actually start to cook the chicken a little bit. If you need to thaw any other meats, leave wrapped and thaw in a sink of cold water.
I did make this tonight, Awesome! My husband even liked it, and he normally doesn’t like this type of food. I will be making it again and again. May try the chicken stuffed crescent rolls tomorrow night.
I was so glad to come across this as I love bourbon chicken but been a little afraid to make it bc it ask for Bourbon and being pregnant I know they say it ok if it burns out but how do you know it really burns out. So when I saw yours I was like I have to try this…. So I’m going to the store today and getting what I need and looking forward to trying it for dinner tomorrow:)
Tip: for super food court authentic, use boneless thigh meat!
Great recipe. I can’t have sugar but can easily adapt with Splenda. Came across your website by accident (as you’re not Jamie Oliver) but love it and have tried several recipes. Thanks.
Jamie,
The link to the brown rice is not working. Can it be fixed?
Merry Christmas!!
Kim
Hi Kim,
Thanks for lettting me know about the broken link. I have fixed it. Hope you enjoy the recipe!
~Jamie
Jamie, the recipe looks good but I don’t think you want to advise people to thaw chicken with hot water. It is absolutely not safe. Check out this link: Kath
https://www.fsis.usda.gov/Fact_Sheets/Big_Thaw/
I am going to try this tonight!
I always thaw my chicken with hot water when I’ve forgotten to thaw it beforehand.