1 ½ lbs. boneless chicken breasts, cut into bite sized pieces
¼ cup cornstarch mixed with ¼ tsp. salt
2 tblsp. canola oil
2 minced garlic cloves
1/3 cup orange juice concentrate
½ cup water
¼ cup soy sauce
1 tblsp. apple cider vinegar
¼ tsp. minced ginger
½ tsp. crushed red pepper flakes
¼ cup brown sugar, loosely packed
1 tblsp. ketchup
Instructions
Toss chicken chunks in salted cornstarch until lightly coated. Heat a large skillet over medium-high heat. Once hot, add oil and garlic and stir gently. Add chicken chunks and cook quickly until chicken browns. Remove chicken and set aside. In the same skillet, stir in the rest of the ingredients and bring to a boil. Stir until the brown sugar dissolves.
Add chicken back in, reduce heat to low and simmer until chicken is cooked throughout and sauce thickens, about 15 minutes.
Serve over simple white or brown rice, garnished with scallions.
Nutritional Info
Servings Per Recipe: 6
Amount Per Serving
Calories: 199.1
Total Fat: 5.2 g
Cholesterol: 55.0 mg
Sodium: 931.7 mg
Total Carbs: 14.0 g
Dietary Fiber: 0.2 g
Protein: 23.7 g
Originally Submitted
3/1/2008
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