Remember in your teens when you hung out at the mall, walking the food court several times for samples. Please don’t tell me I was the only one! The Chinese places always had bourbon chicken (which I never understood, do you?) and that was always the best samples. I don’t even remember what it tasted like I just remember it was good.
I came across this recipe for Bourbon chicken and I knew it had to make it into our rotation. It promised to be everything I remember from my teens, but from my recollection it was even better, quite spicy actually. If you have an aversion to hot and spicy you may want to tone down the red pepper. We found it to be the perfect combination of sweet, salty, and heat.
This chicken is perfect served over white rice. And just so you know, no bourbon is used in this recipe. I believe the name bourbon chicken comes from Bourbon Street in New Orleans, Louisiana, but I still don’t know why the Chinese are serving it.
- 2 large boneless chicken breasts (about 1 ½ – 2 lbs), cut into bit size pieces
- 1 tbps olive oil
- 1 garlic clove, minced
- ¼ tsp ginger
- ½ tsp crushed red pepper flakes
- ¼ cup apple juice
- ⅓ cup light brown sugar
- 2 tbsp ketchup
- 1 tbsp apple cider vinegar
- ½ cup water
- ¼ cup soy sauce
- In a bowl whisk together garlic, ginger, red pepper flakes, apple juice, brown sugar, ketchup, cider vinegar, water and soy sauce.
- Heat oil in large skillet over medium high heat and cook chicken until no longer pink, about 10-15 minutes.
- Pour sauce over chicken and allow to boil for 5 minutes. Toss chicken to coat in mixture.
- Reduce heat and simmer, uncovered for 15 minutes.
Adapted from Demonica