I hope everyone had a wonderful Christmas!
Well, I’m suppose to be on vacation but I wanted to stop and share a quick recipe.
My Cajun Bourbon Chicken is ready in less than 30 minutes and it’s beyond delicious.
After all the heavy food eaten over the holidays, this dish hits the spot!
It’s quick, easy, and tasty.
Oh, and really spicy!
Big Goo loves spicy food so I added extra Asian Sriracha sauce.
If you can’t handle the heat, cut back on the Asian sauces.
The goal was to cook something quick so I can get back to shopping.
The best shopping deals happen after the holidays folks!
First, just take boneless, skinless, chicken breast and cut it into chucks.
Marinate it in all the goodies and place in the fridge.
Sometimes I marinate the chicken overnight. Make sure you bring it to room temperature before frying.
Next, toss the chicken into cornstarch and fry these babies up for a few minutes on each side.
Cook in batches and don’t overcrowd the pan.
Place all the sauce ingredients into a pan, bring to boil and simmer.
Lastly, toss the chicken with the sauce and cook a few more minutes.
Serve with hot rice and garnish with green onions.