Bourbon Chicken
My family loves this slightly spicy "bourbon" chicken (minus the bourbon). I serve it over basmati or jasmine rice with roasted broccoli. It's a quick and delicious meal!
Ingredients
- 3 cloves garlic squeezed through a garlic press or minced
- 1 teaspoon grated fresh ginger
- 1/2 teaspoon red pepper flakes
- 1/3 cup dark brown sugar
- 2 tablespoons ketchup
- 1/2 cup low sodium chicken broth
- 1/2 cup apple juice good quality
- 1/3 cup low sodium tamari or low sodium soy sauce
- 1 tablespoon apple cider vinegar
- 2 pounds boneless skinless chicken breast halves cut into bite-size pieces
- kosher salt
- white pepper
- 2 tablespoons cornstarch plus 2 tablespoons water for cornstarch slurry
- 1 tablespoon olive oil
- 2 cups cooked white rice for serving
- 2 green onions sliced, for serving
Instructions
- In a medium bowl, combine the garlic, ginger, red pepper flakes, brown sugar, ketchup, chicken broth, apple juice, apple cider and tamari. Whisk to combine and set aside.
- In a medium bowl toss chicken with a generous pinch of kosher salt, white pepper and 2 tablespoons of cornstarch.
- Heat a teaspoon of oil large pan over medium-high heat. Once hot, work in batches cooking the chicken until golden browned on all sides. Transfer cooked chicken to a bowl and repeat, adding a teaspoon more oil as needed.
- Once all the chicken has been cooked, add it all back to the pan and pour the sauce into the pan.Bring to a boil and then pour in the cornstarch slurry.
- Stir and cook for a few minutes until the sauce is thick and glossy.
- Serve over hot rice and garnish with sliced green onions.
Nutrition
Serving: 1g | Calories: 524kcal | Carbohydrates: 52g | Protein: 53g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 145mg | Sodium: 1434mg | Potassium: 1046mg | Fiber: 1g | Sugar: 23g | Vitamin A: 241IU | Vitamin C: 5mg | Calcium: 53mg | Iron: 2mg