Chick Cooks: Bourbon Street Chicken

The idea for this recipe was found on BigOven.com and is called "Bourbon Street Chicken." I made a few adjustments to the original recipe. The result is a sweet yet spicy chicken dish loaded with flavor. I made the dish using a wok, and served it over brown rice with steamed broccoli.

For the marinade:

1 garlic clove; crushed

Crushed red pepper flakes

1/4 cup Apple Juice

1/3 cup light brown sugar

2 tablespoons of ketchup

1 tablespoon cider vinegar

1/2 soy sauce

Sriracha--measurement varies depending on how spicy you want the sauce to be

1 tablespoon cornstarch

1/2 tablespoon sesame oil

You will also need:

2 lbs. boneless skinless chicken breasts

One large onion

Olive oil

Step 1: Cut the chicken into bite sized chunks. Add the ingredients of the marinade together in a small mixing bowl. Whisk together and pour over chicken. Mix well, cover, and set in refrigerator for 2-4 hours.

Step 2: To make the additional sauce, add the same measurement of the marinade ingredients together in a small bowl and place in the refrigerator to chill.

Step 3: When you are ready to cook, coat the wok with 2-3 tablespoons of olive oil. Slice the large onion into strips. Add to wok.

Step 4:Once onions are cooked down, add the marinated chicken to the wok

Step 5: Let cook for 20-25 minutes. The sauce will get thicker as time goes on.

Step 6: Meanwhile, take the additional sauce out of the refrigerator and place into a pan to boil. This sauce will be used to drizzle over the finished chicken.

Step 7: Cut into a small piece of chicken to make sure it is cooked thoroughly.