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- 1 pound(s) boneless chicken breast sliced
- 1-2 tablespoon(s) olive oil
- 1 clove(s) garlic minced
- 1 tablespoon(s) ginger minced
- 1/3 cup(s) carrots chopped
- 3/4 teaspoon(s) red pepper flakes
- 1/4 cube(s) fruit juice (orange, apple or pineapple)
- 1/2 cup(s) water
- 1/3 cup(s) soy sauce
- 1/3 cup(s) light brown sugar
- 2 tablespoon(s) ketchup
- 1 tablespoon(s) apple cider vinegar
- 1 tablespoon(s) orange peel finely chopped
- 2-3 cup(s) broccoli florets
- 1 tablespoon(s) cornstarch
- Heat the oil in a large skillet or wok. Add the chicken pieces and cook until lightly browned.
- Remove chicken from pan. Add garlic, ginger and carrot. Saute for 2 minutes.
- Add remaining ingredients (except broccoli and corn starch).
- Heat sauce over medium until well mixed and dissolved.
- Add chicken back to pan and bring to a rapid boil. Reduce heat and simmer, covered, for ~20 minutes.
- Add 2 Tbs water to cornstarch, mix to form a slurry.
- Add cornstarch slurry and broccoli to pan, cover and simmer 3-5 minutes until heated through and sauce is thickened.
- Serve over rice.
This recipe is a personal recipe added by eroespar and has not been tested or endorsed by MyRecipes.
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Bourbon Chicken Recipe at a Glance
- COURSE: Main Dishes