Bourbon Chicken (without the bourbon)

Ingredients

• Chicken breast

  Broilers or fryers, meat only, raw

  5 full breast (both fillets) or 1.18kg

• Canola oil

  2 tbsp or 28g

• Garlic

  Raw

  100g

• Pineapple juice

  Canned, unsweetened, without added ascorbic acid

  25g

• Brown sugar

  33g

• Ketchup

  Low sodium

  200g

• Apple Cider Vinegar

  Great Value - Great Value

  100g

• Water

  Plain, clean water

  ½ cup or 118g

• Soy sauce

  Regular sodium, Shoyu

  33g

• Crushed red pepper flakes

  ¹⁄₁₆ tsp or 0.02g

• Cornstarch

  100g

Directions

1. 1. Cut your chicken into small 1-2 inch pieces with some kitchen scissors.
2. 2. Heat up a large skillet over medium high heat. Once it is hot, pour 2 T Olive Oil into it.
3. 3. Add your chicken pieces to the pan and let them cook for about 10 minutes, stirring occasionally.
4. 4. The chicken will start to get a bit juicy and bubbly. Put the lid on the pan, slightly tilted and drain the juices out into the sink. Return the pan to the stove top and continue cooking over medium high heat.
5. 5. Into a medium sized mixing bowl combine 1 t garlic, 1/4 C apple or pineapple juice, 1/3 C brown sugar, 2 T ketchup, 1 T apple cider vinegar, 1/2 C water, 1/3 C soy sauce, a pinch of red pepper flakes and 1 T cornstarch. Whisk it all together until the cornstarch is dissolved and all ingredients are well combined.
6. 6. When your chicken has a nice brown sear on some of the pieces, pour the sauce into the pan. Stir it around to cover all the chicken pieces.
7. 7. Reduce the heat to a low simmer and cover the pan with the lid at an angle to allow some of the steam to escape. Let this baby simmer away for about 20 minutes, stirring a couple of times during the cooking period.
8. 8. Serve over white or brown rice.