PREP TIME: 10 MINS | COOK TIME: 15 MINS | TOTAL TIME: 25 MINS | SERVINGS: 5
Ready in less than thirty minutes, this sticky sweet Bourbon Chicken is a must-try and forever to keep! Way better than taking out minus the fortune cookies.
Ingredients
4 chicken breasts
2 tbsp sesame oil
½ tsp pepper
½ tsp onion powder
¼ c. apple juice
¼ c. ketchup
½ c. soy sauce
¼ c. water
⅔ c. brown sugar
½ tsp ground ginger
3 tsp garlic minced
1 tbsp cornstarch + 1 tsp
⅛ to ¼ tsp red pepper flakes optional
How to make Bourbon Chicken
Step 1: Into bite-sized pieces, chop the chicken breasts, then pat the pieces dry with paper towels. In a large bowl, add the chicken and a tbsp cornstarch. Toss to coat.
Step 2: Heat the sesame oil in a large skillet over medium heat. Add the chicken to the hot oil and cook until no longer pink. Drain the juices from the pan. Place the skillet back on the stove and resume cooking the chicken until browned (including the bottom of the pan) over medium heat.
Step 3: Whisk the pepper, apple juice, ketchup, soy sauce, water, brown sugar, ground ginger, minced garlic, water, and a tsp cornstarch in a medium bowl. Pour this over the browned chicken. Deglaze the bottom of the pan using a spoon, making sure to get the browned bits off from the bottom of the pan. Then, bring the mixture to a boil.
Step 4: Adjust the heat to low once the sauce is boiling and simmer for 5 to 7 minutes, stirring occasionally.
Step 5: Remove the skillet from the heat once the sauce is done simmering and let it sit for at least 5 minutes to allow the sauce to thicken.
Step 6: Serve the Bourbon Chicken over white rice when ready. Enjoy!
Notes:
To easily brown the chicken, ensure to use a large skillet pan.
Make sure to completely thaw the chicken before cooking.
You can substitute 1/4 cup apple juice with 1/4 cup bourbon.
Ingredients
- 4 chicken breasts
- 2 tbsp sesame oil
- ½ tsp pepper
- ½ tsp onion powder
- ¼ c. apple juice
- ¼ c. ketchup
- ½ c. soy sauce
- ¼ c. water
- ⅔ c. brown sugar
- ½ tsp ground ginger
- 3 tsp garlic minced
- 1 tbsp cornstarch + 1 tsp
- ⅛ to ¼ tsp red pepper flakes optional
Instructions
Step 1: Into bite-sized pieces, chop the chicken breasts, then pat the pieces dry with paper towels. In a large bowl, add the chicken and a tbsp cornstarch. Toss to coat.
Step 2: Heat the sesame oil in a large skillet over medium heat. Add the chicken to the hot oil and cook until no longer pink. Drain the juices from the pan. Place the skillet back on the stove and resume cooking the chicken until browned (including the bottom of the pan) over medium heat.
Step 3: Whisk the pepper, apple juice, ketchup, soy sauce, water, brown sugar, ground ginger, minced garlic, water, and a tsp cornstarch in a medium bowl. Pour this over the browned chicken. Deglaze the bottom of the pan using a spoon, making sure to get the browned bits off from the bottom of the pan. Then, bring the mixture to a boil.
Step 4: Adjust the heat to low once the sauce is boiling and simmer for 5 to 7 minutes, stirring occasionally.
Step 5: Remove the skillet from the heat once the sauce is done simmering and let it sit for at least 5 minutes to allow the sauce to thicken.
Step 6: Serve the Bourbon Chicken over white rice when ready. Enjoy!
Notes
To easily brown the chicken, ensure to use a large skillet pan. Make sure to completely thaw the chicken before cooking. You can substitute 1/4 cup apple juice with 1/4 cup bourbon.
