Bourbon Chicken

Bourbon Chicken

Ready in 30 minutes
1549 review(s) averaging 4.5. 89% would make again

In Father's Day collection

Top-ranked recipe named "Bourbon Chicken"

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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

Ingredients

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2 pounds boneless chicken breasts; cut into bite-size pieces
1 tablespoon olive oil; (1-2)
1 garlic clove; crushed
1/4 teaspoon ginger
3/4 teaspoon crushed red pepper flakes
1/4 cup apple juice
1/3 cup light brown sugar
2 tablespoons ketchup
1 tablespoon cider vinegar
1/2 cup water
1/3 cup soy sauce
1 tablespoon cornstarch; (if thick sauce desired)

Original recipe makes 4 Servings

Servings  

Preparation

Heat oil in a large skillet.

Add chicken pieces and cook until lightly browned.

Remove chicken.

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.

Notes

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!

Credits

Added on Award Medal
Verified by stevemur

I served this with salad and shrimp sauce (double street bourbon sauce).
ChefBrie93


ShellyyyBellyyy


Eleonorgo


assumedgoofy3


lekitayj

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Calories Per Serving: 393 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Recipe Links

"I recommend pairing it (i.e., SIMULTANEOUSLY) with this recipe  " aphilbeck8 aphilbeck8

"Personally, I prefer making it this way  add bourbon" Suzioaud Suzioaud

Link in another recipe. What would you serve with this?

Reviews for Bourbon Chicken All 1549 reviews

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Reviews

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Love love love it!!! My kids favorite!
tamelalynnhamilton 1 day 18 hours ago
janemarie11817 2 days 4 hours ago
Delectable, delicious, extraordinarily scrumptious! I will make this again and again! Tried previously in the crockpot but that was too soupy. Make as directed for amazing results.
Saraboysen 4 days 6 hours ago
Husband and I loved it!
AlleyAllred 5 days 18 hours ago
Was very good. Family thought i picked up at Chinese restaurant. I sauteed Carrots, Pepper and Onion before browning the chicken. I added veggies back to sauce and chicken in the last 5 mins of cooking.
tfjordan70 1 week ago
Tried to do this in the crockpot. It did not work. Too much moisture. Great flavor but I will try again as recipe directs.
Saraboysen 1 week ago
Made it for my family! They loved it! Served with rice, and added a little bit of the sauce to the rice while cooking! Very good!!!
courtahnay 1 week ago
Tried this tonight! Really tasty! I cut the chicken quantity in half for 2. I added 2 carrots cut in coins, broccoli flowerets, and a poblano pepper to the sauce while it simmered. Served it with a brown rice blend. Will definitely make this again and pass on the recipe!
tanimags 2 weeks ago
Delicious recipe. I cannot wait to make it for a party. Thank you !
Stillnthagame 2 weeks ago
I did think the sauce was okay, but I followed the directions exactly and my sauce got really burnt. I think it's important to note that if you're using a gas range, the 20 minutes is going to really burn the sauce and make it almost inedible. My husband choked it down and kept telling me that he thought it was good... 'just maybe cook it a little less.' I'd either turn it way down or reduce the cooking time a BUNCH.
megancarsonkilbd4j6d1 2 weeks ago
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