Apparently I love Chinese food. Or soy sauce. Either way, I'm having a blast making Asian dishes lately. It's sort of amazing. All the sauces are basically the same few ingredients with just a few minor adjustments, but the flavors are all so different.
I've been in love with Blog Chef for quite awhile now. I think all of the Asian recipes I've made lately have come from there. Check it out.
My husband insists that the Bourbon Chicken is a southern dish, and will not listen to me when I told him that soy sauce and ginger are usually not mainstays in southern dishes. I think I'll make chicken and dumplings with soy sauce and ginger, and see what he says.
Anyway, on to the recipe...this dish is awesome. Like, awesome. I'm a wimp when it comes to spicy food, and this was very spicy(I think I put in too much red pepper), but the flavor was so incredibly good that I just kept eating. The green beans were just okay. It's not their fault though, I'm just not a big green bean lover. For green beans, they were good, but I just always find green beans to be a bit bland. I was going to add some water chestnuts in with them, and then just totally forgot about them until I was done cooking. In my mind if I had added them, it would have been the most incredible green bean dish ever, and people would be knocking down my door trying to get some, but without the water chestnuts, they were just....eh.
Ingredients Needed for Chicken:
2 lbs boneless skinless chicken breast
oil(for frying)
cornstarch
Sauce Ingredients
1 garlic clove(minced)
1/4 tsp ginger(minced)
3/4 tsp red pepper flakes
1/4 cup apple juice
1/3 packed light brown sugar
1 tbsp cider vinegar
1/2 cup water
2 tbsp ketchup
1/3 cup soy sauce.
To make:
Cut chicken breasts into bite size pieces, and dust with cornstarch(make sure to get all extra cornstarch off, or it will fall off in the oil, and in general be a big mess). Heat oil in a wok or large skillet. Fry chicken pieces in batches until browned(about 5 minutes total per batch) then move to paper towels to drain. Also, very important here. Get a screen. I didn't have one, and SO MUCH OIL SPATTERS.
My husband actually did the chicken frying for me, because he's not as big a baby as I am about that sort of thing. In a medium bowl, combine all sauce ingredients. Drain oil from wok or skillet, and add the sauce mixture. Bring to a boil, then add the chicken back in. Simmer for about 10 minutes or until sauce is thick. You'll be able to tell when it's ready.
All caramelized, and yummy. Sooo good.
Ingredients Needed for Green Beans
1 lb fresh green beans
1 garlic clove(minced)
1 tsp minced ginger
1/2 tsp brown sugar
1 tbsp soy sauce
1 tsp cornstarch
2 tbsp water
1/2 tsp sesame oil
1/4 tsp red pepper flakes
oil(for frying)
and if you're not forgetful, water chestnuts
To make:
Steam green beans for 5 minutes. Remove from steamer, drain and place in cold water, then drain again. Add oil to skillet or wok, and stir fry garlic and ginger for about 30 seconds. Add the green beans to the wok, and stir fry for about 5 minutes. To make the sauce, combine the cornstarch with the water, then add the soy sauce, sesame oil, pepper, and brown sugar. Add the sauce to the beans(here's where I would have added the water chestnuts, if I weren't such a dummy) and continue to fry for another minute or two.
I just realized as I put pictures on here that I took a TON of pictures of this meal. Comes from having a little help in the kitchen I guess(hint to Jim)
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