I veered off slightly from the recipe I was following to develop this ginger ale chicken. Somehow I managed to forget to buy apple juice at the grocery store. Without apple juice I had to make do with other liquids in my refrigerator for this meal. I had several things to choose from: lemon juice, lime juice, or ginger ale. I considered my options, looked carefully at the recipe, and decided the ginger ale would be my best bet for making something I was in the mood to taste.
I really enjoyed the chicken. I didn’t feel so quite so fond of the mustard greens, so I’m just going to ignore that they’re on my plate.
Ginger Ale Chicken
2 boneless skinless chicken breasts, cut into cubes
1/2 tbsp olive oil
1 garlic clove, minced
1/8 tsp ground ginger
1/4 tsp crushed red pepper flakes
2 tbsp ginger ale
1/4 tsp black pepper
2 tbsp brown sugar
1 tbsp ketchup
1/4 cup orange muscat champagne vinegar
1/4 cup water
2 tbsp soy sauce
1. Heat oil in a skillet. Add the chicken and cook it all the way through. Remove and set aside.
2. Add the remaining ingredients into the skillet. Heat and mix until well combined. Simmer for 20 minutes, stirring frequently.
3. Add the chicken until warmed through.
* serves 2