I cooked Bourbon Chicken (doesn't contain booze; rather, it's named for Bourbon St in New Orleans) for dinner tonight, and instead of just mixing up one recipe of the sauce, I made ten . . . and froze nine. This is a small way to save money because
- it took about 30 extra minutes tonight, but I now have NINE sauce packets frozen. I just have to cook chicken in my pan and pour in my prepared sauce. That's time well spent.
- the recipe requires that I buy apple juice and fresh ginger -- both things that would just sit my refrigerator 'til they went bad. So by making a bunch of sauce at once, I'm able to use up all my ingredients.
And this meal is a HUGE favorite of my husband's. It's kind of like Chinese food, but not exactly. We like it on the low-end of the spice scale, but you can add more red pepper flakes. Do not cheap out on the fresh ginger root -- dried ginger is not as good.
Here's the recipe for ONE recipe of sauce -- I buy quart-sized ziplock bags:
2 garlic cloves, crushed
1/2 teaspoon fresh ginger root, crushed in the food processor
1 teaspoon crushed red pepper flakes (adjust up or down to suit your taste)
1/2 cup apple juice
1/2 cup light brown sugar
4 tablespoons ketchup
2 tablespoon cider vinegar
2/3 cup soy sauce
When you're ready to use the sauce, chop your chicken into bite-sized pieces and brown it in a bit of oil. Add your prepared sauce along with 1 cup of water, and simmer the whole thing 15-20 minutes. Serve over rice. DELICIOUS, and so quick to fix -- if you've reaching into the freezer for your home-prepared sauce.