BOURBON CHICKEN LANGLOIS
This recipe came from a lot of tinkering in the kitchen with various recipes found on the web. Of course we added a lot of Langlois touches to it.
Provided by Dan Langlois
Categories Chicken Thigh & Leg
Time 31m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Sauce:.
- Bring 1 cup of the Apple Juice, entire amounts of the Soy Sauce,Oyster Sauce, Ginger, Brown Sugar,Garlic Powder and Red Pepper to slow simmer.
- In separate cup mix corn starch and remaining Apple Juice. Mix until smooth.
- Whisk Starch/Apple Juice Mixture with the rest and stir until smooth.
- Bring heat to high, being careful to whisk the whole time.
- While whisking mix in Bourbon.
- Whisk for two minutes on high, then turn off and remove pan from heat.
- Main dish:.
- Melt butter in Pan.
- Slice Chicken Thighs vertically and add to pan.
- Season with Salt and Pepper.
- Brown chick in butter for approx 8 minutes.
- Chop vegetables according to preference and add to pan.
- Season with soy Sauce.
- Mix occasionally for 8 more minutes.
- Turn off and serve Chicken with Vegetable over a bed of rice.
- Drizzle Bourbon sauce over Meal when served.
Nutrition Facts : Calories 611.3, Fat 16.3, SaturatedFat 4.9, Cholesterol 82.3, Sodium 1785.9, Carbohydrate 86, Fiber 3.4, Sugar 67, Protein 22.7
BOURBON CHICKEN
Bourbon chicken is an easy dinner recipe. Made of pantry staples like soy sauce, brown sugar, and apple cider vinegar-don't forget to reach for the bourbon!
Categories 30-minute meals easy chicken Sunday lunch weeknight meals dinner fried main dish poultry rice
Time 25m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Cut the chicken into bite-sized pieces. Toss the chicken with the salt, pepper, and cornstarch in a large bowl until coated.
- Heat the vegetable oil in a large nonstick skillet over medium-high heat until very hot. Add half of the chicken in a single layer and cook, turning, until well browned, crispy and cooked through, about 6 minutes. Use a slotted spoon to transfer the chicken to a plate. Repeat with the remaining chicken and transfer to the same plate.
- Return the skillet to medium heat. Add the garlic and ginger to the skillet and cook for about 1 minute. Add the 1 cup of chicken stock, apple juice, bourbon, soy sauce, brown sugar, apple cider vinegar and crushed red chili flakes. Whisk until combined. Bring to a simmer, stirring occasionally, then cook until reduced by about half.
- Whisk together the remaining 1 tablespoon of chicken stock and the cornstarch in a small bowl. Add to the skillet and whisk well to combine. Bring to a boil, then let simmer for 1 minute to thicken. Add the chicken to the skillet and cook for 1 to 2 more minutes to warm through and coat with the sauce.
- Serve over white rice, topped with sesame seeds and scallions.
BOURBON CHICKEN
Steps:
- Cook the rice: Place the rice in a wire mesh sieve or strainer and rinse under cold water for about a minute. In a medium saucepan add the rice and 1 3/4 cups of water. Cover the rice and bring it to a boil over medium heat. Once it comes to a boil, 4-5 minutes, reduce the heat to medium low and let the rice cook for about 10 minutes. After 10 minutes remove from heat and keep the lid on for 10 additional minutes. When ready fluff it with a fork.
- Cook the sauce: In a medium bowl combine the garlic, ginger, chicken stock, bourbon, soy sauce, brown sugar, and apple cider vinegar. Add the sauce to the same skillet where you cooked the chicken and set over medium heat. Bring to a simmer, 2-3 minutes.
- Garnish and serve: Serve the bourbon chicken immediately over rice. Garnish with chives and sesame seeds.
- Storage and reheating instructions: If you have leftovers, you can store the chicken in the fridge for up to 5 days or freeze it for up to 3 months. Reheat bourbon chicken in the microwave with a splash of water or gently in a pot or skillet with a splash of water.
Nutrition Facts : Calories 563 kcal, Carbohydrate 53 g, Cholesterol 186 mg, Fiber 1 g, Protein 42 g, SaturatedFat 5 g, Sodium 1092 mg, Sugar 21 g, Fat 19 g, UnsaturatedFat 0 g
BOURBON CHICKEN
A favorite named after Bourbon Street in New Orleans, Louisiana and for the bourbon whiskey ingredient; although this dish, sold as Cajun-style cuisine in malls all over America, is reported to be nothing of the kind (not genuine Creole or Cajun fare)! Note: If you double the recipe, make sure that the chicken is still in a single layer. Laissez les bons temps rouler!
Provided by Lucy Loo
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Healthy
Yield 4
Number Of Ingredients 7
Steps:
- Place chicken breasts in a 9x13 inch baking dish. In a small bowl combine the ginger, soy sauce, onion flakes, sugar, bourbon and garlic powder. Mix together and pour mixture over chicken. Cover dish and place in refrigerator. Marinate overnight.
- Preheat oven to 325 degrees F (165 degrees C).
- Remove dish from refrigerator and remove cover. Bake in the preheated oven, basting frequently, for 1 1/2 hours or until chicken is well browned and juices run clear.
Nutrition Facts : Calories 313.2 calories, Carbohydrate 31.2 g, Cholesterol 68.4 mg, Fat 1.5 g, Fiber 0.5 g, Protein 29.3 g, SaturatedFat 0.4 g, Sodium 1663.6 mg, Sugar 27.9 g
BOURBON CHICKEN
I searched and finally found this recipe on the internet. It is a copycat of the Bourbon Chicken sold in Chinese carry-outs in my hometown. This recipe is so good that my sons gobble it up leaving me just a spoonful. Their excuse was they thought I had eaten. Editor's Note: Named Bourbon Chicken because it was supposedly created by a Chinese cook who worked in a restaurant on Bourbon Street.
Provided by LinMarie
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Editor's Note: Named Bourbon Chicken because it was supposedly created by a Chinese cook who worked in a restaurant on Bourbon Street.
- Heat oil in a large skillet.
- Add chicken pieces 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.
- Serve over hot rice and ENJOY.
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