Bourbon Street Chicken Recipes

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BOURBON CHICKEN



Bourbon Chicken image

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

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

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 STREET CHICKEN



Bourbon Street Chicken image

This Bourbon Street Chicken recipe is bursting with flavor, without alcohol, prepared in a slow cooker or quickly on your stovetop, served on a bed of rice!

Provided by Karin and Ken

Categories     Main Course

Number Of Ingredients 13

4 chicken breasts, boneless, skinless, cut into bite size chunks
6-8 chicken thighs, boneless, skinless, cut into bite sized chunks
3 tablespoons olive or another vegetable oil
2 tablespoons garlic, minced
1 teaspoon ginger, ground
1 teaspoon crushed red pepper flakes or 1/4-1/2 teaspoon cayenne pepper
1/4 cup apple or pineapple juice or BOURBON
1/3 cup brown sugar, packed
2 tablespoons ketchup
1 tablespoon apple cider vinegar
1/2 cup chicken broth
1/3 cup soy sauce
3 tablespoons cornstarch, if desired

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!

BOURBON CHICKEN



Bourbon Chicken image

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

4 skinless, boneless chicken breast halves
1 teaspoon ground ginger
4 ounces soy sauce
2 tablespoons dried minced onion
½ cup packed brown sugar
⅜ cup bourbon
½ teaspoon garlic powder

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 STREET CHICKEN (GOLDEN CORRAL COPYCAT)



Bourbon Street Chicken (Golden Corral Copycat) image

A good friend scrounged this up for me somewhere cause i ADORE their Bourbon Street Chicken..wanted to put it on here so i didn't lose it :)

Provided by Miss_Cooks_Alot

Categories     Chicken

Time P1D

Yield 4-6 serving(s)

Number Of Ingredients 8

1 lb dark chicken meat
4 ounces soy sauce
1/2 cup brown sugar
1/2 teaspoon garlic powder
1 teaspoon powdered ginger
2 tablespoons dried onion flakes
1/2 cup Jim Beam bourbon whiskey
2 tablespoons white wine

Steps:

  • Either pull apart or cut chicken meat into bite size chunks.
  • Mix all the marinade ingredients and pour over chicken pieces in a bowl.
  • Cover and refrigerate (stirring often) for several hours (best overnight).
  • Bake chicken at 350 for one hour in a single layer, basting every 10 minutes.
  • Remove chicken.
  • Scrape pan juices with all the brown bits into a frying pan.
  • Heat, and add 2 Tbs. white wine.
  • Stir and add chicken.
  • Cook for 1 minute and serve.

Nutrition Facts : Calories 336.7, Fat 4.2, SaturatedFat 1.1, Cholesterol 81.7, Sodium 1700.5, Carbohydrate 31.5, Fiber 0.6, Sugar 28.2, Protein 24.6

BOURBON STREET CHICKEN RECIPE - (4.4/5)



Bourbon Street Chicken Recipe - (4.4/5) image

Provided by msippigrl

Number Of Ingredients 14

6 chicken thighs, skinned and visible fat removed
1/2 cup apple juice
2 tablespoons ketchup (I use Hunt's)
1 1/2 tablespoons apple cider vinegar
1/4 teaspoon ground ginger
1 large clove garlic, minced
1/4 cup packed light brown sugar
1 tablespoon granulated sugar
1/3 cup low sodium soy sauce
1/2 cup water
1/4 teaspoon freshly cracked black pepper
1/2 teaspoon crushed red pepper flakes, optional
1 tablespoon olive oil
Sesame seeds for garnish, optional

Steps:

  • In a small mixing bowl, whisk together the apple juice, ketchup, vinegar, ginger, garlic, brown sugar, granulated sugar, soy sauce, water, black pepper and crushed red peppers to taste. (Do not add any salt since soy sauce is plenty salty.) Set aside. Heat a large skillet (that has a cover) over medium-high heat; when hot, add the olive oil and smear around with the back of a spoon to coat the bottom of the skillet evenly. Add chicken thighs; cover skillet and lightly brown on both sides. Drain off any fat off, if needed. Add the bowl of sauce to the chicken and cook, uncovered, until sauce is reduced and thickened and chicken is done, basting and flipping chicken frequently. Garnish if desired with sesame seeds and serve hot with fried, white, or brown rice. (Shown with vegetable fried rice from the nearby Chinese restaurant).

GOLDEN CORRAL BOURBON STREET CHICKEN SECRET RECIPE RECIPE - (4.7/5)



Golden Corral Bourbon Street Chicken Secret Recipe Recipe - (4.7/5) image

Provided by kimvess

Number Of Ingredients 8

1 pound chicken leg or thigh meat, pulled apart or cut into bite size chunks
4 ounces soy sauce
1/2 cup brown sugar
1/2 teaspoon garlic powder
1 teaspoon powdered ginger
2 tablespoons dried minced onion
1/2 cup Jim Beam bourbon whiskey
2 tablespoons white wine

Steps:

  • Mix all the marinade ingredients and pour over chicken pieces in a bowl. Cover and refrigerate (stirring often) for several hours (best overnight). Bake chicken at 350°F for one hour in a single layer, basting every ten minutes. Remove chicken. Scrape pan juices with all the brown bits into a frying pan. Heat, and add tablespoons white wine. Stir and add chicken. Cook for one minute, then serve.

BEST BOURBON CHICKEN



Best Bourbon Chicken image

Bourbon Chicken is traditionally a Southern dish, and after moving to Pennsylvania from Oklahoma, I really missed this. I searched for a recipe I liked, but I couldn't find one, so this is my own delicious version, spiced up with ginger, fruit juice, red pepper, and a little Southern Comfort! Serve over rice.

Provided by Rikster67

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h

Yield 8

Number Of Ingredients 15

4 tablespoons olive oil
3 pounds skinless, boneless chicken breast halves - cut into 1 inch pieces
1 cup water
1 cup packed light brown sugar
¾ cup apple-grape-cherry juice
⅔ cup soy sauce
¼ cup ketchup
¼ cup peach-flavored bourbon liqueur (such as Southern Comfort ®)
2 tablespoons apple cider vinegar
2 cloves garlic, minced
1 tablespoon dried minced onion
¾ teaspoon crushed red pepper flakes, or to taste
½ teaspoon ground ginger
¼ cup apple-grape-cherry juice
2 tablespoons cornstarch

Steps:

  • Heat the oil in a large heavy pan or Dutch oven, and brown the chicken pieces until lightly golden on all sides, about 10 minutes. Transfer the chicken to a bowl.
  • In the same dutch oven, whisk the water, brown sugar, 3/4 cup of fruit juice cocktail, soy sauce, ketchup, bourbon liqueur, apple cider vinegar, garlic, dried onion, red pepper flakes, and ground ginger into the Dutch oven. Bring the sauce to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon.
  • Stir the chicken back into the sauce, and bring to a full boil over medium-high heat. Reduce the heat to medium-low, and simmer until the sauce is reduced and thickened and the chicken pieces are no longer pink in the middle, about 20 minutes.
  • Remove the chicken pieces to a bowl with a slotted spoon. Stir together 1/4 cup of fruit juice cocktail with the cornstarch until smooth, and whisk the cornstarch mixture into the sauce, stirring constantly to avoid lumps. Bring the sauce back to a simmer, let thicken for about 1 minute, and return the chicken pieces to the sauce. Stir to combine, and serve.

Nutrition Facts : Calories 417.4 calories, Carbohydrate 36.7 g, Cholesterol 97 mg, Fat 10.9 g, Fiber 0.4 g, Protein 37.1 g, SaturatedFat 2.1 g, Sodium 1382.2 mg, Sugar 32.2 g

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