Bourbon Chicken

Bourbon Chicken is sweet and tangy and a little spicy. Serve over top of rice and side of choice with a sprinkle of sliced green onions.

Yields 4 generous portions.

Course Mains & Entrees

Cuisine American

Keyword broccoli, chicken, dinner, easy, poultry, rice

Prep Time 20

Cook Time 25

Total Time 45

Servings servings

Calories 301

Author Laurie McNamara

Equipment

HexClad 14&quot; Wok with Lid

Ingredients

MAKE THE SAUCE:

3 cloves garlic squeezed through a garlic press or minced
1 teaspoon grated fresh ginger
1/4 cup dark brown sugar
2 tablespoons ketchup
2 tablespoons cornstarch plus 2 tablespoons water for cornstarch slurry
1/2 teaspoon red pepper flakes
1/2 cup apple juice good quality
1/4 cup low sodium tamari or low sodium soy sauce or coconut aminos
1 tablespoon apple cider vinegar

MAKE THE CHICKEN:

1/2 teaspoon garlic powder
1/2 teaspoon white pepper
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
1 tablespoon low-sodium tamari
1¼ pounds boneless skinless chicken breast halves cut into bite-size pieces
1/4 cup cornstarch
avocado oil
2 cups cooked rice for serving
3 green onions sliced, for serving

US Customary - Metric

Instructions

MAKE THE SAUCE:

In a medium bowl add garlic, ginger, brown sugar, ketchup, cornstarch, pepper flakes (more or less to taste), apple juice, tamari (or alternative), apple cider vinegar. Whisk to combine.

MAKE THE CHICKEN:

In a large mixing bowl, measure and add garlic powder, white pepper, baking soda, kosher salt and tamari (or an alternative listed above). Stir well to combine. It should foam up a bit.
Add in boneless skinless chicken breasts pieces. Toss well to combine and set off to the side for 10-15 minutes.
In a 12-inch skillet or large wok, add 1 tablespoon avocado oil. Heat on medium-high. Check to see if the oil is hot enough, by placing the end of a wooden chop stick (or end of a wooden spoon) in the oil. If bubbles surround it, it’s ready.
Once the oil is hot, immediately toss the chicken with the (1/4 cup) cornstarch.
Working in batches, arrange roughly a third of the chicken pieces in an even layer. Cook 4 to 6 minutes (or until a golden crust has formed) before using tongs to turn. Cook for an addition 4 minutes or so (or until fully cooked) before transferring the cooked chicken to a clean plate. Repeat with the remaining chicken pieces, adding more oil as needed.
Once all of the chicken is golden brown, reduce the heat to medium and allow the empty pan to cool a bit before pouring in the bourbon chicken sauce. Increase the heat to high and bring the sauce to a boil until it has thickened. This shouldn’t take long.
Once thickened, reduce the heat to medium-low and add the chicken back in and toss well to coat. Heat the chicken through about 1 minute.
Serve over hot rice with side of your choice and garnish with sliced green onions.

Notes

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

Note: Nutritional information is for the bourbon chicken only and does not include rice - that will depend on what kind of rice you're serving it with i.e white, brown or cauliflower etc.

Nutrition