This is a favorite recipe of my family. It’s named after Bourbon Street in New Orleans, Louisiana and this particular recipe doesn’t have any alcohol in it.
The sauce has great flavor – just the right amount of sweetness and spice. For the chicken – it’s your choice whether you want a little breading on it or not. I just lightly dusted the chicken bits with cornstarch to give them a slight crispiness. This is a two-step recipe and takes very little time to prepare.
2 chicken breasts (cut into 1″ pieces)
1 lb fresh green beans
2 tbsp oil (separated)
2 tbsp cornstarch
1 garlic clove (minced)
1 tbsp ginger (minced)
1/2 cup water
1/3 cup soy sauce
1/4 cup apple juice
1/3 cup light brown sugar
2 tbsp ketchup
1 tbsp cider vinegar
1/4 – 1/2 tsp crushed red pepper flakes
Cut chicken breasts into bite-sized pieces, and lightly dust with cornstarch. Heat oil in your wok and fry chicken bits in batches until lightly browned. Drain on paper towels and set aside.
Steam green beans. In a bowl combine all sauce ingredients. Heat oil in skillet and saute garlic and ginger. Pour sauce into skillet and bring to a boil. Add chicken bits back to the pan, reduce the heat and simmer for 10 minutes. Add steamed green beans and coat with sauce. Serve over rice.
And if you are wondering where the bourbon in this recipe is, I’m not sure. But I suppose you could have a bottle and a small shot glass on the side!