{"id":233,"date":"2015-08-03T20:21:27","date_gmt":"2015-08-03T20:21:27","guid":{"rendered":"http:\/\/www.van-Dieman.info\/?p=233"},"modified":"2015-08-03T20:21:27","modified_gmt":"2015-08-03T20:21:27","slug":"bourbon-chicken","status":"publish","type":"post","link":"http:\/\/www.van-Dieman.info\/?p=233","title":{"rendered":"Bourbon Chicken"},"content":{"rendered":"<p>Ingredients:<\/p>\n<ul>\n<li>2 lbs boneless chicken breast, cut into bite-size pieces<\/li>\n<li>1 -2 tablespoon olive oil<\/li>\n<li>1 garlic clove, crushed<\/li>\n<li>1\/4 teaspoon fresh grated ginger<\/li>\n<li>3\/4 teaspoon crushed red pepper flakes (increase amount for more heat)<\/li>\n<li>1\/3 cup light Splenda or another sweetener(optional)<\/li>\n<li>2 tablespoons reduced sugar ketchup<\/li>\n<li>1 tablespoon cider vinegar<\/li>\n<li>1\/2 cup water<\/li>\n<li>1\/3 cup reduced sodium soy sauce or Worcestershire sauce for lower sodium<\/li>\n<\/ul>\n<p>Directions:<\/p>\n<ul>\n<li>Heat oil in a large skillet.<\/li>\n<li>Add chicken pieces and cook until lightly browned.<\/li>\n<li>Remove chicken.<\/li>\n<li>Add remaining ingredients, heating over medium. Heat until well mixed and dissolved.<\/li>\n<li>Add chicken and bring to a hard boil.<\/li>\n<li>Reduce heat and simmer till sauce thickens to your liking.<\/li>\n<li>Serve over hot cauliflower rice and ENJOY.<\/li>\n<\/ul>\n<p>Credit:\u00a0 Deb Spence<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients: 2 lbs boneless chicken breast, cut into bite-size pieces 1 -2 tablespoon olive oil 1 garlic clove, crushed 1\/4 teaspoon fresh grated ginger 3\/4 teaspoon crushed red pepper flakes (increase amount for more heat) 1\/3 cup light Splenda or another sweetener(optional) 2 tablespoons reduced sugar ketchup 1 tablespoon cider vinegar 1\/2 cup water 1\/3 [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[13,6],"tags":[],"class_list":["post-233","post","type-post","status-publish","format-standard","hentry","category-phase-1","category-recipes"],"jetpack_sharing_enabled":true,"jetpack_featured_media_url":"","_links":{"self":[{"href":"http:\/\/www.van-Dieman.info\/index.php?rest_route=\/wp\/v2\/posts\/233","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.van-Dieman.info\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.van-Dieman.info\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.van-Dieman.info\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.van-Dieman.info\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=233"}],"version-history":[{"count":1,"href":"http:\/\/www.van-Dieman.info\/index.php?rest_route=\/wp\/v2\/posts\/233\/revisions"}],"predecessor-version":[{"id":234,"href":"http:\/\/www.van-Dieman.info\/index.php?rest_route=\/wp\/v2\/posts\/233\/revisions\/234"}],"wp:attachment":[{"href":"http:\/\/www.van-Dieman.info\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=233"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.van-Dieman.info\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=233"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.van-Dieman.info\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=233"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}