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…
I made this last night and my family loved it! Even my daughter who usually frowns at chicken and rice dishes loved it. When I told my hubby I was trying a new recipe, he got nervous (doesn’t enjoy trying new foods), but I assured him every recipe of yours we’ve tried, we’ve loved and this one did not disappoint! Adding it our rotation!
Thank you.
Do not thaw chicken with hot water, please!!! You are lucky you’ve never got sick from doing this. Thaw chicken with cold water to avoid raising the temperature of any part of the meat too much. When you thaw chicken with hot water you are raising the temperature of the outside to much hotter than it ever should be before being cooked to thaw the inside. This promotes bacteria to grow and chicken is probably the most dangerous meat to do this with. But you shouldn’t really do it with any meat. even fully frozen meat seems to thaw in less than an hour in cold water as long as the pieces are small like chicken is. If you are ever thawing a full chicken or bigger slab of meat, I’d strongly advice you to remember to move it to the fridge so that it will be thawed to cook when you need to.
THANK YOU for saying this as it was the first thought that came to my mind when I read to defrost in hot water! I worked in food service for 15 years and never ever would you thaw any type of poultry, beef, sea food etc. in this manner.
I hope people pay attention as salmonella is nothing to play with and if it is on your counters, or hands, it will get into other foods.
I actually do this to all my meat. I know the risks stated. I also know that no one has gotten sick in the 25 years I’ve done it. Perhaps it’s how long it’s defrosting or in making sure the meat is cooked through. I just know that I don’t have room to thaw everything in a refrigerator and I don’t always have time to use the cold water method either. I think no one getting sick using this method in 25 years is a pretty good record, at least in our case.
Since any bacteria would be on the outside of the meat, it doesn’t much matter if you are sauteing or frying it.
In regard to thawing chicken:
You do not even have to thaw chicken in water!
I purchased a tempered glass cutting board and place my frozen on it. It defrosts quickly. If you are defrosting pure chicken breast/strips it also allows you to defrost to the point where you slice away to your heart’s content for desired thickness and shape being halfway or so defrosted.
When I’m using chicken like the above mentioned as soon as I’m able to put the knife thru it- it goes directly into the pan for saute,etc…
I made this for my husband and he literally drank the sauce it was so good, thanks!
Made this tonight ๐ it was a total hit! Thanks for the great dinner idea!
Made this last night and cooked some spaghetti, drained it and added it at the end. Also added red and green pepper strips and onion. OMG–this was AMAZING! And the few leftovers we had we even better for lunch today. This one’s a keeper!
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Hi Lori,
Thanks for your interest in my site. If you look under the header there is a gray circle with an envelope in it. Click there and you can subscribe through your email account.
Thanks!
~Jamie
Actually partially frozen chicken breasted cut up easily and are thawed by the time you are ready to cook them. And yes. This is a very good recipe. Try chicken broth instead of water.
You’re the greesatt! JMHO
I used 1/3 c fruit juice from a can of mixed fruit and two-three drops siracha sauce vs. the crushed red pepper because I didn’t have all of the ingredients and I was worried that it would be too spicy for my seven year old. It came out great ! We loved it !