Bourbon Chicken

I remember as a kid, walking through the mall around lunch time, meant we would pass the nice asian people who stood in front of their shop in the food court. They would cheerfully hold out toothpicks, which held samples of the different selections on their menu. Each one effortlessly teased my tastebuds, and prompted me to beg my parents for lunch, even after just having it. Bourbon chicken was always high up on the list of taste testing, and I could always feel my mouth watering when I knew I was able to have some as a meal. Even now as an adult, I can't imagine not taking a sample from the same friendly folks at the mall. 

Recently, I tried a new recipe for bourbon chicken. It brought back all those good memories, and then some. My family raved about it! Sold. We paired it with fried rice, but it definitely could work well with some sesame noodles, or plain jane white/brown rice. 

Here you go!

Ingredients
2lbs boneless chicken thighs, cut into bite sized pieces
1-2 tbsp olive oil
1 tbsp butter
1 garlic clove, crushed
3/4 tsp red pepper flakes
1 tbsp dried onion
pinch cinnamon
1/4 cup apple cider
1/3 cup light brown sugar
1 tbsp apple cider vinegar
1/2 cup chicken stock
1/4 cup soy sauce

Directions:
1. Heat the oil and butter in a skillet/wok.
2. Add the chicken and saute until fully cooked. Set it aside in a bowl while you make the sauce.
3. Add the remaining ingredients and bring to a boil, then turn down to keep at a simmer. Add chicken. Let the mixture simmer for about 20 minutes or until reduced to a consistency you'd like.
4. Serve over rice/noodles.