'Bourbon' Chicken

Yesterday I posted about my friend KerryAnn's Real Food Cooking School and promised that I would have a preview recipe today.  This is one of my favorite recipes to make.  It is so yummy and so easy to make.  It's also one of the few recipes out there that I don't tweak, but make as is.

It's other name is Mall Chicken, because it's pretty close to the chicken that you can get at the Chinese places in mall food courts.  And no, there is not any bourbon in it :) just a rich, slightly sweet sauce.

It also shows that Real Food doesn't have to be scary and weird.  That it can be something slightly familiar, just better for you.

  Photo credit

‘Bourbon’ Chicken

2 Tbs coconut oil
1 lb boneless chicken, any type, cut into bite size pieces
½ cup chicken stock or concentrated chicken stock
1/3 cup rapadura or sucanat
¼ cup apple juice or freshly pressed apple cider
¼ cup tamari, coconut aminos or soy sauce
2 Tbs ketchup
1 Tbs apple cider vinegar
1 garlic clove, pressed
¾ tsp red pepper flakes, optional
¼ tsp fresh ginger, grated

In a large skillet, heat the oil over medium heat and cook the chicken until browned. Remove the chicken and add remaining ingredients. Stir until rapadura is dissolved. Return chicken to the pan and bring to a hard boil. Reduce heat and simmer for 20 minutes.

If desired, you may thicken the sauce at the end of the cooking time with ½ – 1 tsp arrowroot powder or 2-3 tsp cornstarch mixed into a little water. Whisk into sauce and stir thoroughly. Return to a simmer and serve.


 

This post is part of Tuesday Talent Show, Tempt My Tummy Tuesdays, Totally Tasty Tuesdays, All My Bloggy Friends, Wow Me Wednesday, Healthy 2day Wednesday, Homemaking Link-Up, What's Cooking Wednesday, Lil' Luna Link Party, Real Food Wednesdays, Fantastic Thursday, Show Off Your Stuff Party, Showcase Your Talent Thursday, and Saturday Show and Tell.