• Cooking Time: 30 min
  • Servings: 4
  • Preparation Time: 10 min


  • 2 pounds boneless chicken breasts; cut into bite-size pieces
  • 2 tablespoon olive oil
  • 1 garlic clove; crushed and minced
  • 1/4 teaspoon of ginger
  • 3/4 teaspoon of crushed red pepper flakes
  • 1/4 cup apple juice
  • 1/3 cup of light brown sugar
  • 2 tablespoons of ketchup
  • 1 tablespoon of cider vinegar
  • 1/2 cup of water
  • 1/3 cup of soy sauce
  • 1 tablespoon of cornstarch


  • Heat oil in a large skillet on medium heat.
  • Add chicken pieces and cook until lightly browned.
  • Remove chicken and set aside.
  • Add remaining ingredients, heating over medium heat until well blended and dissolved.
  • Add chicken and bring to a boil.
  • Once it's been boiling for 30 seconds, reduce heat and simmer for 20 minutes uncovered.
  • Serve over hot rice.


My wife is Creole so I would be in the dog house if I didn't include this Louisiana favorite. I used a copykat recipe from years ago that I modified to my wife's liking.

Categories: Main Dish 

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