A flavorful chicken dish named after Bourbon Street in New Orleans, Louisiana
This was a copycat recipe I found & modified of the Bourbon Chicken sold in most Chinese take-outs; which rarely use bourbon as a component. It's wonderfully sweet & spicy without being too hot. For kids that don't like hotstuffs, cut down on the pepper flakes!"Adjusted this 4 serving to 6 servings and made it exactly as directed... was a bit too "soy" flavored for us and not enough sweet. next time, we will adjust to use less soy sauce and a little more apple juice. Next day leftovers were even tastier as the sauce had soaked into the chicken and gave it a "marinated" flavor as opposed to the stronger sauce of the day before. I look forward to further tweeking the recipe, making ahead of time, and freezing large portions for make ahead meals later on. was great served with lumpia rolls and steamed broccoli. :) " - TheRosieButterfly
Yield: 4 Servings Ready in 30 minutes
favorite of 27,771 people 23,830 people want to try
Verified by stevemur
|2 poundsboneless chicken breasts; cut into bite-size pieces|
|1 tablespoonolive oil; (1-2)|
|1 garlic clove; crushed|
|3/4 teaspooncrushed red pepper flakes|
|1/4 cupapple juice|
|1/3 cuplight brown sugar|
|1 tablespooncider vinegar|
|1/3 cupsoy sauce|
|1 tablespooncornstarch; (if thick sauce desired)|
Bourbon Chicken Preparation
Heat oil in a large skillet.
Add chicken pieces and cook until lightly browned.
Add remaining ingredients, heating over medium heat until well blended and dissolved.
Add chicken and bring to a hard boil.
Reduce heat and simmer for 20 minutes uncovered.
Serve over hot rice.
I also like to mix about 1 teaspoon of Sriracha sauce (found in the asian food section of the grocery store) in with the ketchup for additional heat. Do it if you like it spicey!
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