The one who made me completely addicted to that yummy salty-spicy-sweet goodness.
Thanks, Scott. I’m totally in withdrawals now…
Scott is one of the most amazing chefs I’ve ever met. You can give him a 2-pound brick with mortar, and he’ll turn into into filet mignon in chanterelle mushroom sauce.
Not even kidding.
You giggle. I’m not kidding!
The other day, he emailed his recipe for bourbon chicken.
And it is phe-NOM-en-al!!!
You need to try it. He’s got me addicted to Tucson Trash, and I’m gonna get ya’all addicted to his Bourbon Chicken.
That’s just how this works.
Enjoy! (And, thank you, Scott, for being such an amazing friend and chef!)
* 2 lbs boneless chicken breasts, cut into bite-size pieces
* 1 -2 tablespoon olive oil
* 1 garlic clove, crushed
* 1/4 teaspoon ginger
* 3/4 teaspoon crushed red pepper flakes
* 1/4 cup apple juice
* 1/3 cup light brown sugar
* 2 tablespoons ketchup
* 1 tablespoon cider vinegar
* 1/2 cup water
* 1/3 cup soy sauce
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 mixed and dissolved. Add chicken and bring to a hard boil. Reduce heat and simmer for 20 minutes.
Serve over hot rice and ENJOY.