Bourban Street Chicken

Last night I decided to try out a super random, crazy, and very bizarre recipe based on the ingredients which at the time seemed very far-fetched. Keep in mind I am certainly no chef, so the combo of ingredients may not seem as wacko to some of you as they did to me. With all that said, I would HIGHLY recommend this recipe to anyone who is into sweet and spicy dishes. This recipe is super easy too! It is one of our new favorites and Matt is already asking when we are going to have it again. Note: I ended up doubling everything but the chicken, we like it a little more saucy.

2 lbs boneless chicken breasts or tenders; cut into bite-size pieces
1 tbsp olive oil; (1-2)
1 tbsp minced garlic
1/4 tsp ginger
3/4 tsp crushed red pepper flakes
1/4 c apple juice
1/3 c light brown sugar
2 tbsp ketchup
1 tbsp cider vinegar
1/2 c water
1/3 c soy sauce
1 tbsp cornstarch
2 c rice;

(forgot to add the apple juice in this picture)

Heat oil in a large skillet. Add chicken pieces and cook until lightly browned. Remove chicken. Add remaining ingredients, heating over medium heat until well blended and dissolved. Add chicken and bring to a hard boil. Reduce heat and simmer for 20 minutes uncovered. Serve over hot rice.

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