I interrupt the flow of Thanksgiving themed recipes for something I threw together for guests last night. It was a great opportunity for me to break away from my usual fallbacks, as one of them detests both garlic and onions. Shocking, I know. I wanted to make something nice, but not intimidatingly fancy. More important, I wanted something I could cook mostly on autopilot while still hanging out with friends. Nothing is more dull than twiddling your fingers in the living room while someone else is cooking.
Really, this is just stir-fry using currently trendy western ingredients. You don't even have to keep a close eye on it - which is great for entertaining.
- 1 pound boneless, skinless chicken breasts
- 2 Granny Smith apples
- 1/2 cup bourbon (or whatever whiskey/scotch you drink)
- 1/2 cup brown sugar
- 1/3 cup parve margarine
- 2 tbsp Chinese Five spice
- 2 tsp salt
- 1 tsp cinnamon
Melt the margarine on a medium-high heat in your largest skillet. Brown the chicken pieces for a couple of minutes. Add in the bourbon, brown sugar, cinnamon, and salt. Mix until you have a nice, thick liquid. Throw in the sliced apples and stir until they're well coated.
It should take around 15 minutes for the apples and chicken to fully cook. Stir from time to time to make sure everything is cooked evenly. You'll end up with a nice, creamy bourbon sauce. Feel free to add more five spice cinnamon, or delicious artery-clogging fat.
(Benecol, Earth Balance, and Fleishmans all make parve margarines that work decently in cooking.)
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