Bourbon Chicken Over Rice - Without the Bourbon

I was getting ready to make this recipe again and realized I never got it posted the first time.  It was very easy to make, so I was glad it was liked by all. After trying this amazing Honey Sesame Chicken, I was inspired to try making similar dishes and so far I have really enjoyed each of them.  Sometimes you just have to step outside your comfort zone and try dishes you normally wouldn't try.  Like I said with the Honey Sesame Chicken, the ingredients sounded so strange together that I would have never tried it, if it wasn't for all the awesome food blogs that said it was amazing.  Now, I have some great new dishes to add to my dinner rotation.

Bourbon Chicken Over Rice

adapted from: Just Get Off Your Butt and Bake
(Printable Recipe)

5 small boneless, skinless chicken breasts, cubed

2 Tbl. olive oil

1 tsp. minced garlic

1/4 c. apple juice

1/3 c. brown sugar

2 Tbl. ketchup

1 Tbl. apple cider vinegar or 

     3 Tbl. chicken broth

1/2 c. water

1/3 c. soy sauce

pinch red pepper flakes

1 Tbl. cornstarch

Heat oil in a large skillet.  Add the cubed chicken and cook.  Meanwhile, combine the remaining ingredients.  When the chicken is done, add the sauce.  Reduce the heat to low and simmer, covered with the lid at an angle.  Simmer about 20 minutes, stirring occasionally.  If sauce gets too thick, add a little chicken broth.  Serve over rice.  

Or - you can place your chicken breasts in a casserole dish and pour the sauce over the top.  Cover with foil and bake until chicken is done.  Remove from heat and take out chicken breasts.  Pour the sauce into a small saucepan and heat for a few minutes until thickened.  Meanwhile, shred or cube the chicken.  Toss with sauce and serve over rice.

Jenn's Notes: I cooked mine in the oven.  I think it would work great in the crock pot too!  I added a pinch of chili powder instead of using red pepper flakes.