Some more yummy Panda Express style

Bourbon Street Chicken
(adapted from mmmcafe.blogspot.com)

• 2 large boneless, skinless chicken breasts, cubed
• 2 T. vegetable oil
• 2 T. cornstarch (or enough to coat cubed chicken)

Sauce:

• 2 cloves garlic, minced, or 1/4 t. garlic powder
• 1/4 t. ginger (I just do a sprinkle- I'm not a ginger fan)
• 1 t. crushed red pepper flakes (or less, depending on heat preference)
• 1/2 c. apple juice
• 2/3 c. brown sugar
• 1/4 c. ketchup
• 2 T. apple cider vinegar
• 1 c. water
• 2/3 c. soy sauce

1. Cut chicken breasts into bit sized pieces, and lightly dust with cornstarch. Heat oil in your wok or frying pan and fry chicken until lightly browned. Drain on paper towels and set aside.
2. Combine all sauce ingredients into frying pan and bring to a boil. Add chicken. I also added a mix of 2 T cornstarch with 1 T water to thicken up the sauce. When it thickened, I turned down to low. I served veggies on the side with rice. This amount fed 3 adults. The sauce is very generous, which we prefer with the rice.

We loved this, and I enjoyed the fact that I always have these ingredients on hand. It is a sweet and spicy combination. Next time I'll probably do just 1/2 t. red pepper flakes because it was a bit spicy for the kids.

Slow Cooker Bourbon Chicken Recipe:

(from sixsistersstuff.blogspot.com)

(Serves 4-6)

Ingredients:

4 boneless, skinless chicken breasts

1/2 teaspoon minced garlic

1/4 teaspoon ground ginger

1/4 teaspoon crushed red pepper flakes

1/4 cup apple juice

1/4 cup light brown sugar

2 Tablespoons ketchup

1 Tablespoon apple cider vinegar

1/2 cup water

1/3 cup low sodium soy sauce

1/4 cup cornstarch

Directions:

Place chicken breasts in the bottom of slow cooker.  In a medium sized mixing bowl, combine garlic, ginger, red pepper flakes, apple juice, brown sugar, ketchup, apple cider vinegar, water and soy sauce.  Pour sauce on top of chicken.  Replace lid and cook 6-8 hours on low.  Remove chicken and shred or cut into chunks.  In a small bowl, mix together 1/4 cup cornstarch with 1/4 cup of sauce from the crock pot.  Whisk together and pour back into the crock pot to thicken the sauce.  Return chicken to the slow cooker and let warm until ready to serve.  Serve over rice and garnish with additional red pepper flakes.