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+ servings

Bourbon Street Chicken

Servings 4 -6
Author Life in the Lofthouse


  • 4 boneless skinless chicken breasts, cut into 1-inch cubes
  • 2 Tablespoons vegetable oil
  • 2 cloves garlic minced
  • 1/4 cup apple or pineapple juice
  • 1/3 cup brown sugar
  • 2 Tablespoons ketchup
  • 1 Tablespoon apple cider vinegar
  • 1/4 cup water
  • 1/3 cup soy sauce
  • pinch red pepper flakes
  • 1 Tablespoon cornstarch


  • Heat a large skillet over medium high heat. Add vegetable oil. Place chicken pieces to skillet and cook and stir for about 10 minutes, or until no longer pink.
  • Drain any juices. Return skillet to stove top and continue cooking over medium high heat.
  • In a medium mixing bowl combine garlic, apple or pineapple juice, brown sugar, ketchup, apple cider vinegar, water, soy sauce, a pinch of red pepper flakes and cornstarch. Whisk it all together until the cornstarch is dissolved and all ingredients are well combined.
  • When chicken is golden brown pour sauce into the pan. Stir it around to cover all the chicken. Reduce heat to a low and cover pan with the lid at an angle to allow some of the steam to escape. Simmer 20 minutes, stirring a couple of times during the cooking period.
  • Serve over white or brown rice. Enjoy!