Bourbon Chicken with Rice Recipe
Easy Bourbon Chicken with Rice Recipe: Doesn't Bourbon Chicken just seem like one of those meals that is only good when you get it at a restaurant? Plus, it also tastes like one of those meals that you have to be good about eating all week to be able to enjoy without packing on the pounds. Luckily, both of those assumptions are wrong and once you try this simple and low calorie recipe you'll be hooked and adding this to your weekly rotation. This recipe will give you that lightly breaded chicken that holds the sauce without getting soggy, enough sauce to coat your rice so you get flavor in every bite, and a hint of heat that will have you going back for seconds. Did I mention that the chicken and sauce is all cooked in 1 pot so you don't have to worry about washing dishes for days after making this like a lot of other meals.
Since I try to make all the meals in my house on the healthy side (without compromising flavor) I've opted to make this dish with chicken breasts instead of chicken thighs. While thighs are a little more flavorful and tender, the breast holds up well since it's simmered in sauce, preventing it from drying out. Feel free to use thighs if you like as they would be amazing in this recipe. I've also swapped out low sugar apple juice for the regular apple juice as listed in the recipe to save some calories and you really can't tell the difference. All together, you get a delicious filling Bourbon Chicken that is just slightly over 600 calories per serving.
Recipe Ingredients:
1½ lb chicken breast
4 tbsp cornstarch
¼ salt
½ black pepper
3 tbsp olive oil
12 cloves garlic minced
1 bunch green onions sliced thin
2 tsp crushed red pepper flakes
1 cup water
⅔ cup soy sauce
¾ cup apple juice
2 tbsp cider vinegar
½ cup brown sugar
½ tsp ground ginger
¼ cup ketchup
2 cups cooked rice
Recipe Instructions:
1. Cut the chicken into 1 cubes and lightly season with salt and pepper. Sprinkle ⅓ corn starch over the chicken and coat well. Slowly add remaining corn starch and mix until there are no wet spots on the chicken.
2. Heat ½ tbsp olive oil in a large skillet over medium high heat and add chicken. Do not crowd the chicken or it wont crisp up. It is ok to do it in batches and set chicken to the side when it's done. If you are cooking in batches, add up to 2 tbsp of more oil to pan to avoid sticking. Allow the chicken to cook for 2-3 minutes on each side then flip it over and repeat, making sure not to stir the chicken while it's cooking. Once chicken is golden brown on each side set it aside in a single layer on a paper towel. Don't worry if it's not cooked all the way through as it will continue to cook in the sauce.
3. Add garlic, green onions, and crushed red pepper to the pan, reserving a few slices of the tops of the green onion for garnishing later. Let sautee about 1 minute, stirring often so the garlic doesn't brown, then stir in all remaining ingredients except for the rice. Bring to a boil, then add chicken. Reduce heat to a simmer and let cook until the sauce has reduced by half, about 10-15 minutes. Serve over rice, garnish with the green onion tops, and enjoy!
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Back To Back Bourbon Chicken pt2
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the recipe
Ingredients
5-6 skinless boneless chicken breasts - about 3 pounds
3 tablespoons cornstarch divided
1/2 teaspoon salt
1/4 teaspoon black pepper
4 tablespoons canola oil
2 cloves garlic minced
1 cup water
1/2 cup apple juice
1/4 cup bourbon
1/2 cup chicken broth
2/3 cup lite soy sauce lower sodium
1/3 cup ketchup
2 tablespoons apple cider vinegar
1 cup packed light brown sugar
1/2 teaspoon onion powder
1/2 teaspoon ground ginger
1/2 teaspoon crushed red pepper flakes
Instructions
Cut the chicken into 1 inch pieces and in a large ziplock bag toss it with 2 tablespoons of the cornstarch, salt, and pepper.
Add 2 tablespoons of canola oil into your nonstick skillet on medium high heat and let it heat until adding the first piece of chicken sizzles.
Add half the chicken pieces and cook.
Remove the chicken from the pan.
Add in the garlic and cook for 20 seconds until you can just smell it.
Add in the water, apple juice, bourbon, chicken broth, lite soy sauce, ketchup, apple cider vinegar, brown sugar, onion powder, ground ginger and red pepper flakes.
Bring to a boil then add back in the chicken.
Cook for 10-15 minutes or until the sauce is reduced by about half.
Add the remaining tablespoon of cornstarch to a small glass with a tablespoon of water and stir.
Add into the pan and stir.
Cook until the sauce is thickened. Serve immediately.
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Bourbon Chicken Recipe by The Wolfe Pit
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Cajun Cafe's Bourbon Chicken.......at least that's what they call it in the mall when the little Asian lady offers you samples of chicken on a toothpick!! I love this stuff and this recipe is identical to the chicken in the mall, BUT BETTER!! There is absolutely nothing Cajun about this chicken, but it's fantastic!
Trackside's Kickin' Bourbon Wing Sauce
Only available on Wing Night, our Kickin' Bourbon Wing Sauce has the perfect mixture of sweetness and heat! Come try it out Wednesdays at 5:00pm!
Easy quick bourbon Chicken recipe from scratch
Full Recipe Here:
Easy quick bourbon chicken recipe from scratch. Bourbon chicken is a flavorful chicken dish named after Bourbon Street in New Orleans, Louisiana and for the bourbon whiskey ingredient. The dish is commonly found at Cajun, Chinese, and American BBQ themed restaurants.
The recipe includes soy sauce, brown sugar, ginger, and bourbon in the base, and the chicken is marinated in this sauce. Almost all Chinese take out menus and those at the mall food courts feature some version of this chicken in a dark sweet/sour sauce served over mounds of steaming white rice. I found this recipe while looking for something to whip up quickly for dinner one night and was intrigued by the more than 2000 reviews it had received over at recipezaar. It may not be athentic, but so many people thought it was great- fast to whip up and delicious, and I do too!
Bourbon Chicken
Recipe source: LinMarie on recipezaar now Food.com from here
Ingredients
2 lbs boneless chicken breasts or tenderloin, cut into bite-size pieces
1 tablespoon olive oil
1 garlic pod , crushed ( I used garlic paste)
1/4 teaspoon ginger ( I used ginger paste)
3/4 teaspoon crushed red pepper flakes
1/4 cup apple juice ( I used store bought prune juice, others have used orange)
1/3 cup light brown sugar ( I used regular sugar)
2 tablespoons ketchup
1 tablespoon cider vinegar
1/2 cup water
1/3 cup soy sauce
1 tbsp to 1/4 cup Bourbon whiskey ( Optional)
Mr. Food: Bourbon Chicken (2/15/2022)
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