Bourbon Chicken

• 3 cups Cooked Rice
• 4 pieces Boneless, Skinless Chicken Breasts
• 1 Tablespoon Exra Virgin Olive Oil
• 1/4 cups Water
• 13 cups Soy Sauce
• 1/4 cups Apple Juice
• 1/4 cups Brown Sugar
• 1 Tablespoon Cider Vinegar
• 2 Tablespoons Ketchup
• 1 clove Garlic (or 1/2 T Minced Garlic In A Bottle)
• 1/4 teaspoons Ginger
• 1/4 teaspoons Crushed Red Pepper Flakes (1/2 Tsp= Mild 3/4 Tsp=hot)

1. Prepare the rice as the box or bag directs.
2. For instant rice, wait until the chicken is simmering before preparing.
3. Heat oil in skillet.
4. Cut chicken into small bite-sized pieces, add to oil and cook until they are a little browned.
5. While the chicken is browning, in a bowl, add the rest of the ingredients, in order, and stir until they are well mixed.
6. Add sauce mixture to the browned chicken.
7. Bring to boil and then reduce heat and simmer for 20 min or until most of the sauce has reduced.
8. Cook the rice while the chicken is simmering.
9. Try not to slobber on yourself while you plate your food.... BTW, the chicken goes on TOP of the rice.

chicken breasts, virgin olive oil, water, soy sauce, apple juice, brown sugar, vinegar, ketchup, clove garlic, ginger, red pepper

Taken from tastykitchen.com/recipes/main-courses/bourbon-chicken/ (may not work)