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!
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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|Serving Size: 1 Serving (321g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 78 (23%)|
|Amt Per Serving||% DV|
|Total Fat 8.7g||12 %|
|Saturated Fat 0.5g||3 %|
|Monounsaturated Fat 2.5g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 131.5mg||40 %|
|Sodium 1645.9mg||57 %|
|Potassium 65.5mg||2 %|
|Total Carbohydrate 17.2g||5 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 16.8g|
|Protein 49.9g||71 %|
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Calories per serving: 336
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