I'm not exactly sure why this is called Bourbon Chicken, because it has no bourbon in it; however, it tastes remarkably similar to the bourbon chicken you might buy at one of those food kiosks in the mall, which makes it a winner in my book! I think it would taste even more authentic if you used chicken thigh meat, but I hardly ever buy that.
What do I love about this recipe?
- It's fast - comes together in 30 minutes or less.
- It's easy - no complicated instructions or ingredients
- It's healthy - at least relatively so. Unless you're avoiding soy.
- Number 1 reason - it's Delicious! I mean really delicious! All of my children loved it, which doesn't happen all the time, and Grant and I couldn't get enough of it. I can't wait to make it again!
Recipe: (from Mel's Kitchen Cafe)
2 lbs. boneless skinless chicken breasts or thighs
4 T. oil (I used expeller pressed coconut oil - no flavor)
Cornstarch (for dusting, optional)
1 garlic clove, minced
1/4 t. ground ginger
1/2 t. crushed red pepper flakes
1/4 c. apple juice
1/3 c. light brown sugar
2 T. ketchup
1 T. apple cider vinegar
1/2 c. water
1/3 c. soy sauce (reduced sodium)
Hot cooked rice, for serving
Cut chicken breasts into bite-sized pieces, and if you choose, lightly dust with cornstarch. (I did not).
Heat oil in your skillet or wok and fry chicken in batches until lightly browned. Remove to a plate and set aside.
In a bowl, combine all sauce ingredients. Pour into skillet and bring to a boil. Add chicken pieces back to the pan, reduce the heat and simmer for 10 minutes.
Serve over hot rice.