Bourbon Chicken

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This Bourbon Chicken recipe is a delicious take on an old food court favorite! If you like the mixture of sweet, savory, and spicy, you’ll love this dish, which is commonly served at Chinese restaurants.

Prep Time10

Cook Time30

Total Time40

Course: Main Course

Cuisine: Asian

Servings: servings

Author: Jamie Sherman

Equipment

Ingredients

2 pounds boneless skinless chicken breasts cut into bite-sized pieces
2 tablespoons vegetable oil
2 cloves garlic minced
¼ teaspoon ground ginger
½ - 1 teaspoons crushed red pepper flakes
¼ cup apple juice
⅓ cup packed light brown sugar
2 tablespoons ketchup
1 tablespoon cider vinegar
½ cup water
⅓ cup low-sodium soy sauce
1 tablespoon cornstarch
1 tablespoon water
steamed rice, fried rice, or noodles for serving

Instructions

In a large skillet, heat the vegetable oil over medium-high heat.
Add the chicken pieces and cook until lightly browned. Remove the chicken from the pan to a paper-towel-lined plate to drain.
Add the garlic, ginger, crushed red pepper flakes, apple juice, brown sugar, ketchup, vinegar, 1/2 cup of water, and soy sauce to the skillet and cook over medium-high heat until well mixed and the sugar dissolves, stirring occasionally.
Add the chicken back into the skillet and bring to a boil. Reduce heat to medium-low and continue to simmer for 10 minutes or until the chicken is cooked through.
In a small cup or bowl, combine the cornstarch with 1 tablespoon of water and add the slurry to the skillet. Turn the heat to high and continue to cook and stir until the sauce thickens slightly.
Serve with steamed or fried rice, noodles, etc.

Notes

Store leftovers in the fridge for about 4 days, or in the freezer for up to 1 month. Be sure, as always, to use some sort of airtight container or bag.
I prefer to use low-sodium soy sauce for this recipe.

Nutrition