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Wednesday, May 27, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

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Bourbon Chicken
Contributed by: Maria Villarreal
  • 2 pounds boneless chicken breasts
  • 1 or 2 TBS olive oil
  • 1 garlic clove (crushed)
  • 1/4 tsp. ginger
  • 3/4 tsp. crushed red pepper flakes
  • 1/4 cup apple juice
  • 1/3 cup dark brown sugar
  • 2 TBS ketchup
  • 1 TBS apple cider vinegar
  • 1/2 cup water
  • 1/3 cup low sodium soy sauce
  • 1 TBS cornstarch
Cut chicken into bite-sized pieces. Heat oil in large skillet. Add chicken and cook until lightly golden brown and fully cooked. Once cooked, remove chicken from the pan.
Add remaining ingredients to skillet and heat over medium heat until well blended and dissolved.
Return chicken to the skillet and bring sauce to a hard boil. Stir to keep from sticking. Reduce heat and simmer uncovered for 20 minutes.
Best served over hot jasmine rice.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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