With the new schedule for the girls’ schools and after-school activities, I’m on the hunt for some new, easy recipes to cook. The after-school schedule is different enough that I’m having to get creative with some dinner routines. I’m shooting for 6:00 for suppertime, but that doesn’t work on the nights that Big Girl has dance classes because they are later in the evening. I think she and Super Man will be eating late dinners together those nights and Little Bit and I will eat together earlier. It’s a juggling act and we’re just going with the flow for right now.
Last night, we tried something relatively new for dinner. I’ve made it once before, but no one seems to remember eating it and I can’t remember if everyone liked it or not! As I cooked, I was wondering if I was making something I was just going to throw in the garbage because of this, but it turned out to be a success and everyone loved it.
This will definitely go into my list of regularly-cooked menu items, I think. It’s a sweet and tangy glazed chicken dish – reminiscent of some of the chicken dishes I remember having at the quick-cook Asian restaurants when I worked downtown. It’s not technically Asian in origin and I think the original recipe hails from Bourbon Street in New Orleans.
Regardless, it is really good and worth a try!
(sorry for the grainy cell phone picture – I forgot to take a “real” one before we ate!)
Bourbon Street Chicken
2 pounds boneless, skinless chicken breasts; cut into bite-sized pieces
1-2 Tbs olive oil
1 heaping tsp minced garlic
1/4 tsp ground ginger
1 pinch red pepper flakes (more if you like it spicy)
1/4 c apple juice (I just used an apple/grape juice box I had in the fridge for kids’ lunches)
1/3 c brown sugar (or 1/4 c Splenda brown sugar blend)
2 Tbs ketchup
1 Tbs apple cider vinegar
1/2 c water
1 Tbs corn starch (to thicken sauce)
- In a large skillet, sauté the chicken pieces in the olive oil.
(I seasoned mine lightly with Houston House Seasoning)
- While chicken is cooking, whisk remaining ingredients in a large mixing bowl.
- Once chicken is browned, pour in the sauce. Stir to coat chicken and bring to a rolling boil.
- Reduce heat and simmer on low, uncovered, for about 15-20 minutes. (Until sauce thickens)
- Serve over rice.
I also served mine with some steamed veggies. It was a huge hit – Big Girl even ate two helpings!
I think next time I might even toss some sesame seeds on the chicken right before serving.