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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (330g) Recipe makes 4 servings |
||
| Calories 521 | ||
| Calories from Fat 220 | (42%) | |
| Amount Per Serving | %DV | |
| Total Fat 24.5g | 37% | |
| Saturated Fat 6.5g | 32% | |
| Monounsaturated Fat 11.1g | ||
| Polyunsaturated Fat 4.8g | ||
| Trans Fat 0.3g | ||
| Cholesterol 145mg | 48% | |
| Sodium 1574mg | 65% | |
| Potassium 670mg | 19% | |
| Total Carbohydrate 23.3g | 7% | |
| Dietary Fiber 0.3g | 1% | |
| Sugars 21.5g | ||
| Protein 50.1g | 100% | |
Ingredients
- 2 lbs boneless chicken breasts, cut into bite-size pieces
- 1-2 tablespoon olive oil
- 1 garlic clove, crushed
- 1/4 teaspoon ginger
- 3/4 teaspoon crushed red pepper flakes
- 1/4 cup apple juice
- 1/3 cup light brown sugar
- 2 tablespoons ketchup
- 1 tablespoon cider vinegar
- 1/2 cup water
- 1/3 cup soy sauce
Directions
1
Heat oil in a large skillet.2
Add chicken pieces and cook until lightly browned.3
Remove chicken.4
Add remaining ingredients, heating over medium Heat until well mixed and dissolved.5
Add chicken and bring to a hard boil.6
Reduce heat and simmer for 20 minutes.7
Serve over hot rice and ENJOY.
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Browse similar recipes by category
- Course > Main Dish
- Main Ingredient > Meat > Poultry > Chicken > Breasts
- Cuisine > Asian > Eastern > Chinese
- Preparation > Time to Make > < 60 mins
- Preparation > Simple
- Occasion > Novelty > Copycat
- Dietary > High in... > High Protein
- Dietary > Low in... > Reduced Carbs
Featured Reviews for This Recipe
From: Chef #1400452
On Nov 5, 2009
This was too salty, though the flavor behind the saltiness was really good. Next time will use a lighter soy sauce or less. I think it would be great with a veggie mixed in and will do that next time too. I think the sauce will have to be doubled to cover it all. I will try this again.
From: Rottmom
On Nov 5, 2009
I tried this last night for dinner, and was thrilled with the results (DH was too!). Followed the recipe but added some wedges of onion and a little green pepper. I did add a small amt. of cornstarch to thicken the sauce, and then served over brown rice. Flavor was fantastic! This is a very simple recipe for weeknight dinners, which I love. Many thanks!
From: craftykeya
On Jan 16, 2003
Loved this recipe. Used orange juice instead of apple juice, balsamic instead of cider vinegar, and it still turned out great. Thank you.
From: Bergy
On Mar 29, 2003
Excellent recipe. I must confess when it was first published I enquired if the burbon had been left out of the recipe (I had never heard of Burbon Chicken) but can assure you that no burbon is needed. I served it over rice as suggested with oven baked asparagus and a carrot salad - fabulous meal. I used hot pepper flakes and fresh garlic (3/4 tsp) Nice heat great recipe thatnks LinMarie
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