#59 Spicy Asian Chicken

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Ingredients:
2 large boneless, skinless chicken breasts, cut into bite-size pieces
1 tbsp. olive oil
1 garlic clove, minced
1/4 teaspoon dried ground ginger
1/4 tsp. ground cayenne pepper
1/4 cup apple juice
1/3 cup light brown sugar
2 Tablespoons ketchup
1 Tablespoon cider vinegar
1/3 cup reduce sodium soy sauce
1 Tablespoon cornstarch/1 Tablespoon water (optional)

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Directions:
Put 1 tbsp. olive oil in a large skillet. Add chicken and cook over medium heat until lightly browned. Remove chicken from skillet.

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Add remaining ingredients, heating over medium heat until well mixed and dissolved.

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Add chicken and bring to a hard boil.

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Reduce heat and simmer for 20 minutes If you prefer a thicker sauce, combine 1 tbsp. water and 1 tbsp. cornstarch in a separate bowl and add a little at at time to reach desired consistency.

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I served it over rice.

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I found this recipe and it called itself “Bourbon” chicken. Well, it isn’t. It isn’t even close. Bourbon chicken has a sweetness to it that this didn’t. It had a kick to it. I wasn’t able to eat it at all but in all fairness I really can’t handle any amount of heat in my food. Dan really liked it and didn’t find it too spicy at all but did admit that he would think it was too much for me.

If you like Asian chicken with some heat I’d say to give this a try. It’s a lot of ingredients but it was really easy to make and much cheaper than ordering out. It also solves one of my biggest issues with ordering out; the chicken is always fatty and gross. Problem solved. I’m going to continue to try to find a good Asian at home recipe for myself.

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