Bourbon Street Chicken

Another pinterest find during mom and dad's visit.  This one is very good with an Asian flare - kinda Panda Express ish.  I served it with a mixture of quinoa/brown rice cooked in chicken broth and the best part was that it threw together quickly.  The longest part was cooking the rice.


Serves: 4

2 lb. chicken cut into bite size pieces (2 large chicken breasts)
2 Tblsp. oil
1 crushed garlic
1/4 tsp. minced ginger (I used the kind in a jar)
3/4 tsp. crushed red pepper flakes
1/4 c. applejuice
1/3 c. brown sugar
2 Tblsp. ketchup
1 Tblsp. cider vinegar
1/2 c. water
1/3 c. soysauce
1 Tblsp. cornstarch

Heat oil in a large skillet.  Add chicken and cook till lightly browned.  Remove chicken.  Add remaining ingredients, heating over medium heat until well blended and dissolved.  Add chicken and bring to a hard boil.  Reduce heat and simmer 20 minutes uncovered.
Serve over hot rice.