Bourbon(less) Chicken

Here is a great recipe. Like most recipes I'll be posting, I have no idea where it came from. Wish I could give credit somewhere but I wouldn't know where to begin. Anyway...enjoy!

Bourbon(less) Chicken

4 chicken breast, cut into bite-size peices
1 clove garlic, minced
¼ t. ginger
½ to ¾ t. red pepper flakes
¼ c. apple juice
⅓ c. brown sugar
2 T. ketchup
2 T. cider vinegar
⅓ c. soy sauce

Cook chicken pieces in wok until no longer pink. In saucepan, mix other ingredients and bring to a boil. Add to chicken. Simmer, stirring occasionally, for 10 minutes.

The recipe didn't call for this but I didn't like that the sauce was so runny. I stirred in a bit of cornstarch until the mixture was more "saucy".

Serve over rice.

The Gorby Review:
This was absolutely delicious. It is hot! If you have young kids, they probably can't eat it. You can reduce the red pepper if you want to serve it to kids, but I wouldn't eliminate it altogether. Glad I went this route instead of a using a true "Bourbon Chicken" recipe. Yum!