November 16, 2012

Bourbon Chicken Stirfry - Without the Bourbon

Mmm... sweet and sour. I love how the flavors compliment each other and when I came across this Bourbon Chicken Recipe I had to try it out. (FYI There is no Bourbon in Bourbon chicken)

Bourbon Chicken over Rice – without the Bourbon!
Yield: 5 servings


5 boneless, skinless chicken breasts or chicken tenders (12 to 15)
2 Tablespoon oil
1 teaspoon garlic
1/4 Cup apple or pineapple juice (I used Apple)
1/3 Cup brown sugar
2 Tablespoons ketchup
1 Tablespoon apple cider vinegar
1/2 Cup water
1/3 Cup soy sauce
pinch red pepper flakes
1 Tablespoon cornstarch


1.Cut your chicken into small 1-2 inch pieces . TIP: Dry the chicken really well before you cut it up so it will brown up beautifully and you don't get a pan full of chicken juice.
2. Heat up a large skillet over medium high heat. Once it is hot, pour 2 Tbsp Olive Oil into it.
3. Add your chicken pieces to the pan and let them cook for about 10 minutes, stirring occasionally.
4. In a medium sized mixing bowl combine 1 tsp garlic, 1/4 C apple or pineapple juice, 1/3 C brown sugar, 2 Tbsp ketchup, 1 Tbsp apple cider vinegar, 1/2 C water, 1/3 C soy sauce, a pinch of red pepper flakes and 1 T cornstarch. Whisk it all together until the cornstarch is dissolved and all ingredients are well combined.
6. When your chicken has a nice brown sear on some of the piece pour the sauce into the pan. Stir it around to cover all the chicken pieces.
7. Reduce the heat to a low simmer and cover the pan with the lid at an angle to allow some of the steam to escape. Let this baby simmer away for about 20 minutes, stirring a couple of times during the cooking period. If the sauce gets a bit too thick, simply add a tablespoon or two of Chicken broth to thin it.
8. Serve over white or brown rice.


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