“It is a copycat of the Bourbon Chicken sold in Chinese carry-outs in my hometown. This recipe is so good that my sons gobble it up leaving me just a spoonful. Their excuse was they thought I had eaten. Editor’s Note: Named Bourbon Chicken because it was supposedly created by a Chinese cook who worked in a restaurant on Bourbon Street.”
DIRECTIONS
1. Editor’s Note: Named Bourbon Chicken because it was supposedly created by a Chinese cook who worked in a restaurant on Bourbon Street.
2. Heat oil in a large skillet.
3. Add chicken pieces and cook until lightly browned.
4. Remove chicken.
5. Add remaining ingredients, heating over medium Heat until well mixed and dissolved.
6. Add chicken and bring to a hard boil.
7. Reduce heat and simmer for 20 minutes.
8. Serve over hot rice and ENJOY.
INGREDIENTS
2 lbs boneless chicken breasts, cut into bite-size pieces
