Bourbon Chicken Recipe Without Bourbon

BOURBON CHICKEN

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.

BOURBON CHICKEN

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.

BOURBON CHICKEN

Steps:

• In a medium sized skillet over medium high heat add the olive oil and chicken. Cook until brown and no longer pink.
• In a small bowl whisk together bourbon, soy sauce, brown sugar, and garlic. Whisk together cornstarch and water and add to the sauce.
• Pour the sauce over the chicken and simmer for 3-4 minutes until the sauce thickens up. Serve over rice and garnish with chopped green onions if desired.

BOURBON CHICKEN "WITHOUT THE BOURBON"

Steps:

• 1. 2 lbs boneless chicken breasts , cut into bite-size pieces 1 -2 tablespoon olive oil 1 garlic clove , crushed 1/4 teaspoon ginger 3/4 teaspoon crushed red pepper flakes 1/4 cup apple juice 1/3 cup light brown sugar 2 tablespoons ketchup 1 tablespoon cider vinegar 1/2 cup water 1/3 cup soy sauce
• 2. Heat oil in a large skillet. 2 Add chicken pieces and cook until lightly browned. 3 Remove chicken. 4 Add remaining ingredients, heating over medium Heat until well mixed and dissolved. 5 Add chicken and bring to a hard boil. 6 Reduce heat and simmer for 20 minutes. 7 Serve over hot rice and ENJOY.

FOOD COURT BOURBON CHICKEN COPYCAT RECIPE

Steps:

• Cut the chicken thighs into 1 inch pieces, and remove any excess fat or skin.
• In a small bowl combine the ginger, pepper, soy sauce, whisky, water, garlic, vinegar and brown sugar. Set aside.
• In a large saute pan or skillet heat the oil on medium high heat.
• Add the chicken and cook until the juices have cooked off and the chicken starts to brown, about 8-10 minutes. Stir the chicken every 1-2 minutes so it doesn't burn and browns evenly.
• Add the bourbon mixture and stir well. Allow the liquid to come to a boil and then turn the heat down to medium. Simmer uncovered for about 15 minutes. Don't rush this as you want the alcohol to cook off from the whiskey.
• Add in the cornstarch liquid and stir briskly. The sauce will thicken quickly.
• Serve over rice.

BOURBON STREET CHICKEN

Steps:

• I use a large skillet but a good sized pot will work beautifully for this recipe. Remember whatever you use has to hold all of the chicken pieces and the liquid.
• In a large skillet, over medium heat, place oil and wait until it shimmers or a drop of water flicked in it dances.
• Cook your chicken pieces until browned and no longer pink inside. I usually make mine bite sized and find that the easiest to eat and serve. Exact timing will depend on the size of your chicken pieces.
• While chicken is cooking grab a large mixing bowl and combine soy sauce, broth, cider vinegar, ketchup, brown sugar, juice, crushed red pepper flakes or cayenne, ginger and garlic. Stir until everything is dissolved together.
• As soon as your chicken is cooked pour soy mixture into your skillet with your chicken.
• Bring to a good boil.
• Reduce heat and simmer for 20 minutes. You want to reduce the amount of liquid in the skillet or pot with your chicken. We use a lot and love to drizzle it all over rice or as dressing on a salad.
• Usually, I serve the chicken pieces with a slotted spoon to control the amount of liquid that is served but more often than not I don't even need to.
• Serve and enjoy!

THE ULTIMATE BOURBON CHICKEN RECIPE READY IN 30-MINUTES

Steps:

• Cut the chicken breasts into 1" pieces and place in a large bowl.
• To the chicken, add cornstarch, salt, and black pepper and stir to combine.
• In a large skillet, over medium heat, add the oil and once hot, add the chicken to the skillet and cook for 2-3 minutes stirring until the chicken is just browned. The chicken will not be cooked through. Remove the chicken from the skillet.
• In a small bowl, whisk together 1 cup of water and 1 tablespoon cornstarch then add to the waiting skillet.
• The cornstarch slurry, add the apple juice, bourbon, soy sauce, ketchup, apple cider vinegar, brown sugar, onion powder, garlic powder, ginger, and red pepper flakes then stir to combine.
• Bring to a boil over medium-high heat then add the chicken back to the skillet.
• Reduce the heat to medium-low, and simmer for 10-15 minutes or until the sauce has reduced and thickened and the chicken is cooked through.
• Serve over rice with a sprinkle of sesame seeds and green onions.

BOURBON CHICKEN

Steps:

• Mix 3 tablespoons of cornstarch, salt, and pepper in a bowl.
• Cut the raw chicken into bite sized pieces.
• Pat dry.
• Add it to the cornstarch mixture and toss until coated on all sides.
• Add 2 tablespoons of oil to a heavy skillet on medium high heat. I use cast iron.
• Heat the oil until it shimmers then add about half the chicken pieces.
• Cook for 3 minutes without stirring.
• Turn carefully and cook for 3 more minutes.
• Remove from the pan.
• Add more oil if needed and repeat with the remaining chicken.
• Remove chicken to a platter and keep warm.
• Add the chopped garlic and saute for just a few seconds.
• Add the chicken stock, orange marmalade, bourbon, soy sauce, ketchup, vinegar, brown sugar, onion powder, ground ginger, and red pepper flakes.
• Bring to a boil.
• Carefully spoon the chicken back into the pan.
• Simmer for 15 minutes or until the sauce is reduced and thick, stirring often.
• If you need it thicker add an extra tablespoon of cornstarch to 2 tablespoons of water and stir into the sauce.
• Cook until the sauce is thick.
• Serve immediately over noodles or rice.
• No need to dredge the chicken or sear it as above. You won't need the oil but you will need the cornstarch.
• Add all ingredients except the cornstarch to the slow cooker.
• Cook on low 6 to 8 hours.
• Combine 3 tablespoons of water with the reserved cornstarch and mix until smooth.
• Stir into the cooked chicken mixture in the slow cooker.
• Turn heat to high and let thicken for about 10 to 15 minutes. Stir occasionally.