Every week, we suggest a fascinating, unique and delicious dish that is easy to reheat at your office lunchroom. This week’s recipe: Bourbon “Crack” Chicken (Crock-Pot Style).
This recipe is called Bourbon “Crack” Chicken because once you start eating it, you can’t stop. It’s relatively easy to throw together. Let’s make some; shall we?
Step 0 – Gather Your Ingredients
+ 2 lbs boneless chicken breasts cut into bite-size pieces
+ 2 tablespoon cornstarch
+ 2 tablespoon extra virgin olive oil (evoo)
+ 1 garlic clove crushed
+ ¼ teaspoon ginger
+ ¾ teaspoon crushed red pepper flakes
+ ¼ cup light apple juice
+ 1/3 cup light brown sugar
+ 2 tablespoons organic ketchup or chili sauce (depending on how hot you like stuff)
+ 1 tablespoon cider vinegar
+ ½ cup water
+ 1/3 cup reduced sodium soy sauce
Step 1 – Mix & Cook
+ Mix the above ingredients into your favorite crock pot, and set it on low for about eight hours. If you’re pressed for time, you may cook it on high for four hours, but we recommend the slow cook for best results.
+ While you wait, cook up a nice side of rice. I prefer white rice with this style of chicken, but to each his own. The original recipe also recommends adding a side of ginger glazed carrots.
+ That’s about it. Just serve the chicken over rice. I prefer to keep the carrots off to the side.
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