RECIPE # 4615 - LYNCHBURG CHICKEN - Friday, March 11, 2011 - | Nashville News, Weather & Sports

RECIPE # 4615 - LYNCHBURG CHICKEN - Friday, March 11, 2011



2 lbs chicken breasts (or tenders), cut into bite-size pieces

1-2 T olive oil

1 garlic clove, minced

1/4 t ground ginger

3/4 t crushed red pepper flakes

1/4 c apple juice

1/3 c light brown sugar

2 T ketchup

1 T cider vinegar

1/4 c  whiskey

1/4 c water 

Heat oil in large skillet.  Add chicken pieces and cook until lightly browned.  Remove chicken.  Add remaining ingredients, heating over medium until sugar is dissolved.  Add chicken and bring to a boil.  Reduce heat and simmer for 15-20 minutes.  If sauce has not thickened,  add cornstarch mixed with water.  Serve over hot rice. 

Serves 4.

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