Bourbon Chicken

2 tbsp sesame or canola oil

3 chicken breasts, cut into 1 inch cubes

4 cloves garlic, minced

1 tsp ginger, minced

¼ tsp crushed red pepper flakes

½ tsp chili powder

1 soy sauce

¼ brown sugar

¼ cup bourbon (or you can substitute it with apple juice)

1 tbsp red wine vinegar

¼ cup apple juice

1 tbsp ketchup

green onions

cornstarch mixed with water, for thickening

In a bowl, combine the soy sauce, brown sugar, red wine vinegar, apple juice, ketchup, and bourbon.

The alcohol from the bourbon will evaporate as the sauce simmers so this dish contains pretty much no alcohol.

Add sesame or canola oil in a pan that is heating over medium heat.

Add the chicken until it is fully cooked and browned.

Tip: It's tempting, but try not to move the chicken around as it cooks. This is how it browns. If it is moved too much, it never really gets that charred effect and texture.

Add the garlic, ginger, pepper flakes, and chili powder. Sauté for about 1 minute.

Add the sauce to the chicken and bring to a simmer. Cook for about 4 - 5 minutes.

Add the cornstarch slurry (corn starch plus water). Stir until the sauce is thickened.

Serve with rice.

Print Options:

Bourbon Chicken