Bourbon Chicken

"Bourbon" chicken is a classic dish served at many, if not most, American Chinese restaurants. Its traditional sweet sauce usually has a soy sauce and fruit juice base, and is often punctuated with a little bit of spice (often from crushed red pepper flakes). This is a healthier take on this delicious dish - my version is lower in fat, sodium, and refined sugars - but still great if you want to make something quick and you don't feel like ordering out for Chinese! Sliced scallions and toasted sesame seeds for garnish are both optional, but the zing from the scallions and the nuttiness from the sesame seeds really round out this dish.

Bourbon Chicken

1 lb. boneless, skinless chicken breasts

1 - 2 tbsp. extra virgin olive oil

2 garlic cloves, finely minced

1 generous tbsp. freshly grated ginger

¼ - ¾ tsp. crushed red pepper flakes (or more, if you like it REALLY hot)

¼ cup freshly squeezed orange juice (or pure apple juice)

¼ cup packed lighted brown sugar

2 tbsp. ketchup

1 tbsp. cider vinegar (balsamic will also work)

½ cup water

1/3 cup reduced sodium tamari

1 tbsp. cornstarch, dissolved in 1 tbsp. water (optional)

Sliced scallions (optional)

Toasted sesame seeds (optional)

Cut the chicken into bite-size pieces - be aware that the thinner you make your cuts, the less time it will take to cook. Keep an eye on the chicken so it doesn't overcook.

Heat the olive oil in a large skillet over medium heat. Add the chicken pieces and cook until lightly browned - this can go quickly. Remove the chicken to a separate plate and keep it warm.

Add the remaining ingredients to the skillet, stirring until well-blended and uniform in consistency. Add the chicken back to the pan. Bring to a boil, then reduce to a simmer and cook for around 20 minutes - this will be done a lot sooner if you sliced your chicken thinly. If you want a thicker sauce, add the cornstarch dissolved in water, and stir and gently heat until the sauce thickens to your liking. Normally the sauce is very thin, and you need to spoon it over each serving when plating.

Serve immediately over hot cooked brown rice. Garnish with sliced scallions or toasted sesame seeds, or both.

Serves 4