Bourbon Chicken
This Bourbon Chicken recipe is a healthier version of the mall food court dish. Served over rice, it is the perfect stay-in dinner.
Ingredients
- 1 pound boneless, skinless chicken breasts (cut into bite-sized pieces)
- 1 tablespoon olive oil
For the sauce
- 1 garlic clove (crushed)
- 1/4 teaspoon dried ground ginger
- 1/4-3/4 teaspoon crushed red pepper flakes (to taste)
- 1/4 cup apple juice
- 1/3 cup brown sugar
- 2 tablespoons ketchup
- 1 tablespoon apple cider vinegar
- 1/3 cup reduced sodium soy sauce (if using regular soy sauce, use less or add more brown sugar or some honey to balance out the salt)
For the slurry (optional)
- 1 tablespoon cornstarch
- 1 tablespoon water
Instructions
- Heat oil in a large skillet. Add chicken and cook until lightly browned, then remove the chicken from the skillet and set aside.
- Add sauce ingredients to a small bowl or glass measuring cup and whisk together. Add sauce to the skillet, heating over medium heat until well mixed and sugar is dissolved.
- Add the chicken back to skillet and bring to a hard boil.
- Reduce heat and simmer for 20 minutes, or until chicken is cooked through.
- If you prefer a thicker sauce, add a slurry of cornstarch and water (premixed in a separate bowl) to reach desired consistency.
- Serve over hot rice, if desired.
