When family and friends gather together on our little farm, we all love to get in the kitchen and cook. This simple recipe only takes about 30 minutes from start to finish, and it is delicious enough to serve company for a casual get together. Bourbon chicken is kind of a misnomer, as there is no bourbon in it (although a splash might be a nice addition). The recipe’s origin is via Bourbon Street in New Orleans, and it is very similar to the Bourbon Chicken you get at a Chinese restaurant. I like to serve it over hot rice with fresh peas from my garden. Enjoy!
Mise en place (everything in place) for the bourbon chicken.
Heather’s friend, Luke, browns the chicken. It’s his first time cooking! Go, Luke!
Heather adds the soy sauce, apple juice, water and cider vinegar. Smells yummy!
Luke adds the chicken back into the pot. I think he has a great future in the kitchen.
In just a few minutes, we’re ready to eat. I love getting in the kitchen with the whole family, and this is a perfect dish to share.
- 2 pounds boneless chicken breasts
- 2 tablespoons extra virgin olive oil
- 1 garlic clove, crushed
- 1 tablespoon fresh ginger, grated
- ¾ teaspoon red pepper flakes
- ¼ cup apple juice
- ⅓ cup light brown sugar
- 2 tablespoons ketchup
- 1 tablespoon cider vinegar
- ½ cup water
- ⅓ cup soy sauce
- 1-2 tablespoons corn starch, mixed with 1-2 tablespoons water
- 2-3 fresh scallions for garnish (optional)
- Sesame seeds for garnish (optional)
- Heat oil, then add chicken pieces and cook until lightly browned.
- Remove the chicken and set aside.
- Add remaining ingredients, heat over medium heat until sugar is dissolved. Add the chicken back in, reduce heat and simmer for 15-20 minutes, or until chicken is tender and cooked through.
- If you would like the sauce to be a little thicker, slowly stir in the corn starch and water mixture during the last five minutes of cooking.
- Serve over hot rice and garnish with sliced scallions and sesame seeds.