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 am anxious to make that recipe.
Hi! The name Bourbon Chicken refers to Bourbon Street in New Orleans
Thats a really simple and amazing recipe, everyone can do it. I have never tasted a good asian chicken recipe like that. Thanks a lot!!!
i have a question that it seems that no one has asked,where is the bourbon?i looked at the ingredient list a few times and still can’t find it.
Bourbon in this recipe refers to Bourbon street in La. or Bourbon country which is Ky. or surrounding area.
Made this for dinner tonight! SO yummy.
Has anyone ever tried this in the crockpot? Possibly just leaving the chicken breasts whole…?
this is a delicious recipe. if i could manage to cook this so good, then i’ll never need to go to a good restaurant.
I cannot believe that you are telling people to thaw chicken in hot water. I recommend you take that part off before you get sued for getting people that don’t know how to cook sick. Other than that, looks good, and thank you for sharing.
So I’m searching the internet for a recipe for bourbon chicken. This one caught my eye but since I saw the tip for thawing the chicken I have decided to move on. Good luck people. PLEASE don’t thaw your chicken in this way if you care for yourself or your loved ones!
It doesn’t effect the recipe… if you don’t like to thaw your meat that way, you don’t have to. I’ve done it that way for 25 years, no one has EVER gotten sick. I realize some are very scared of that, and that’s ok… but if you cook your meat right away and to proper temp, which this recipe will clearly do by the sheer length of time it simmers, then you have nothing to worry over.
I have been thawing chicken this way for 30 years and never once has anyone in my family gotten sick. As a side note – I believe it is important to cook the chicken immediately, as soon as it is thawed. I would not recommend thawing it in warm or hot running water then storing it for any length of time.