Bourbon Street Chicken

Yuuuppp! 
HA!  Anyone who watches "Storage Wars" just said that in Dave Hester's nails on a chalkboard voice. 
Anyway, back to the YUP.  I meant to go on and say "YUP, just like the Bourbon St. Chicken you get in the mall."  It is scrumptious.  It is simple.  The only change I will make next time I make it is to use chicken thighs instead of breasts.  The mall uses dark meat and I just feel like dark meat stays oh-so moist.

Bourbon Street Chicken
Recipe slightly adapted from:  Big Oven

• 2 pounds boneless skinless chicken breasts OR boneless skinless chicken thighs, cut into bite sized pieces 
• 1 -2 TBSP Olive Oil 
• 1 Garlic Clove, crushed
• 1/4 tsp Ginger (I used dried ginger powder) 
• 1 tsp Sriracha Sauce 
• 1/4 cup Apple Juice
• 1/3 cup Light Brown Sugar
• 2 TBSP Ketchup
• 1 TBSP Apple Cider Vinegar
• 1/2 cup Water
• 1/3 cup Soy Sauce
• 1 TBSP Cornstarch (to thicken sauce if desired)

Heat oil in a large skillet.

Add chicken pieces and cook until lightly browned.
Remove chicken.
Add remaining ingredients, aside from cornstarch, heating over medium heat until well blended and dissolved.
Add chicken and bring to a hard boil.
Reduce heat and simmer for 20 minutes uncovered.
If you want a thicker sauce, combine 1 TBSP of cornstarch to 1 TBSP water.  Add to sauce and stir to thicken.
Serve over hot rice.

This recipe has been linked up to:
This Chick Cooks
Country Cook
Tidy Mom
Simply Sweet Home