21 July, 2012

Bourbon Chicken

Bourbon Chicken ingredients
Makes 4 servings
2-lbs boneless chicken breasts, cut into bite-size pieces
Cornstarch for coating the chicken 
1 to 2 Tbsp olive oil
1 garlic clove, crushed
1/4 tsp ground ginger
1/2 to 3/4 tsp crushed red pepper flakes 
1/4 cup bourbon
1/3 cup light brown sugar
2 Tbsp ketchup
1 Tbsp cider vinegar
1/2 cup water
1/3 cup soy sauce

For serving
Hot cooked rice (steamed or stir-fried)

Sliced scallions (including green tops)
Cashew halves

Use apple juice or orange juice instead of the bourbon.

Use freshly grated ginger instead of ground ginger. 

Substitute balsamic vinegar for cider vinegar.

Add choice of bite-sized broccoli, sliced carrots, bell peppers or mushrooms, and/or water chestnuts.

Notes:  Adjust the crushed red peppers to change the heat intensity. You might like to double the sauce for serving with rice.

Heat oil in a large skillet. Lightly coat the chicken pieces with cornstarch; add to pan and cook until lightly browned; remove chicken. 

Add remaining ingredients, heating over Medium heat until well mixed and dissolved. Add chicken and bring to a hard boil. Reduce heat and simmer for 20 minutes. 

If thicker sauce is desired, make a cornstarch slurry and pour it in when you add the chicken back to the pan.  

Serve over hot rice.

Adapts Food.com.

Page Last Updated 29 March 2015

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