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.

Course Main Course

Cuisine Chinese

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 267kcal

Author Meghan

Ingredients

1 tablespoon olive oil
1 pound boneless, skinless chicken breasts cut into bite-sized pieces

For the sauce

1 garlic clove crushed
¼ teaspoon dried ground ginger
⅛-3/4 teaspoon crushed red pepper flakes to taste
¼ cup apple juice
⅓ cup brown sugar
2 tablespoons ketchup
1 tablespoon apple cider vinegar
½ cup water
⅓ cup reduced sodium soy sauce see note

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.
1 pound boneless, skinless chicken breasts, 1 tablespoon olive oil
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.
1 garlic clove, ¼ teaspoon dried ground ginger, ⅛-3/4 teaspoon crushed red pepper flakes, ¼ cup apple juice, ⅓ cup brown sugar, 2 tablespoons ketchup, 1 tablespoon apple cider vinegar, ⅓ cup reduced sodium soy sauce, ½ cup water
Add the chicken back to skillet and bring to a hard boil.
Reduce heat and simmer for 10-15 minutes, or until the pieces of chicken are cooked through and reach at least 165°F internally.
If you prefer a thicker sauce, add a slurry of cornstarch and water (premixed in a separate bowl) to reach desired consistency.
1 tablespoon cornstarch, 1 tablespoon water
Serve over hot rice, if desired.

Notes

If using regular soy sauce, use less and replace the remaining liquid with water. Alternatively, add more brown sugar or some honey to balance out the salt.

Even if you are using reduced sodium soy sauce, if you are sensitive to salt or using pre-brined chicken breasts, try adding less soy sauce to start and then adding more only if more salt is needed.

Source: Adapted from RecipeZaar.com (now called Food.com)

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