Bourbon Chicken – I haven’t ever been big into take-out or food court food, but every once in awhile, I will enjoy a sample of bourbon chicken and I always like it! Something about a giant plate of rice or noodles with chicken swimming in sauce doesn’t do it for me. I almost always end up leaving the food court not getting anything! (Well, maybe I’ll eat at Chick-fil-A, but that’s about it.) 🙂
When I saw this recipe for Bourbon Chicken on Macaroni and Cheesecake, I knew I had to try it. It sounded so good and so much better than what you would find at the mall!
This sauce left me wanting me. It’s sweet, tangy, and salty all rolled into one. For me, that’s the perfect combination. Not only does this taste great, it comes together very quickly. And with a simmering time of about 20 minutes, you can cook up some rice and roast a vegetable. Perfect!
- 2 large boneless, skinless chicken breast, cut into bite size pieces
- 1 tbsp. olive oil
- salt and pepper
- 2 garlic cloves, minced or pressed
- 1/4 tsp. ground ginger
- 1/4 tsp. cayenne pepper
- 1/4 cup apple juice
- 1/3 cup brown sugar
- 2 tbsp. ketchup
- 1 tbsp. cider vinegar
- 1/3 cup soy sauce, reduced sodium
- optional: 1 tbsp. cornstarch, water (for thicker sauce consistency)
1. Heat olive oil in a large skillet over medium to medium high heat. Season chicken with salt and pepper and add to hot pan. Cook until lightly browned on all sides. Remove from pan.
2. Meanwhile, in a glass measuring cup, whisk together garlic through soy sauce and add to hot pan. Scrape up the bottom of the pan to gather any brown bits. Cook until sugar has dissolved. Return chicken to pan and turn temperature to medium low. Stir to coat the chicken. Simmer for 20 minutes, until chicken is cooked through and sauce is reduced and thick.
3. For an even thicker sauce, make a slurry of 1 tablespoon cornstarch and 1 tablespoon warm water in a small dish. Add to pan slowly to create a thicker consistency.