Bourbon Chicken
I love a good chicken and rice recipe and therefore I am always on the hunt for them. Such a crowd pleaser, I mean who doesn’t like rice right? I don’t think I’ve ever met anyone who doesn’t. This bourbon chicken recipe tastes just like the kind they serve up in my favorite Chinese restaurant; slightly sweet and slightly spicy!
I snagged this gem from a site called cooks.com. It looks plain but it packs a lot of flavors and goes PERFECT over a bed of white rice. The flavor of the chicken intensifies as it sits. I’m convinced that once you make this dish it will permanently go into your recipe collection. So yummy & easy!
Bourbon Chicken
Author:
Ingredients
- 3 large chicken breasts
- 2 Tablespoons olive oil
- 1 garlic clove, minced
- 1/4 teaspoon ginger
- 3/4 teaspoon crushed red pepper flakes
- 1/4 cup of apple juice
- 1/3 cup brown sugar
- 2 Tablespoon ketchup
- 1 Tablespoon cider vinegar
- 1/4 -1/2 cup water
- 1/3 cup soy sauce
Instructions
- Cut up 3 large chicken breast into cubes
- Heat 2 T. of olive oil in a large saucepan.
- Add chicken into the pan and cook until almost done (white on the outside). Remove chicken from pan and set aside. Let’s make the yummy sauce!
- Now in a large saucepan add minced garlic, ginger, crushed red pepper flakes, apple juice, brown sugar, ketchup, cider vinegar, water.
- (If you want the sauce to be thin like in the Chinese restaurants use 1/2 c. If you want a glaze-like texture use 1/4 c.) and
- soy sauce.
- Heat over medium heat until sugar has dissolved and everything has combined
- Now add the chicken and bring it to a hard boil
- Reduce heat and simmer for about 20 minutes.
- Serve chicken & sauce over hot rice!
This was sooo good! I can’t wait to make it with chicken thighs. The recipe is so versatile you could even do a vegan version!
I must say this is one of my favorite, reliably crowd-pleasing meals! I’ve been making this for the past few years since I “discovered” this recipe. The only changes I make is doubling the sauce ingredients (so good there’s never enough!); using boneless, skinless chicken thighs; and I use real bourbon in place of the apple juice as I don’t have any little ones at home. It’s my go-to Saturday meal – when I’d rather be relaxing than cooking – perfect served with Basmati rice and steamed broccoli. The rare times there are leftovers, they are gone by lunch the next day. Thank you for this fantastic recipe!
Awesome recipe! Thanks Diva!!!
I made this for the first time today and OMG! This is so delicious! There aren’t any left over! This is a keeper for sure. Love your work ????
I love it and so does my family your recipes never fail yet always a hit. Thank you
Monique, I’ve been making this recipe for 5 years and it’s without a doubt one of my favorites. If I could make it everyday I would. Thank you do much for such an amazing recipe!