Bourbon Chicken
The history of bourbon chicken is shrouded in mystery. Some claim it comes from Kentucky, home to most of the bourbon distilleries in the United States. Others say it’s named for Bourbon Street in New Orleans. Was it created by a Chinese chef in New Orleans as a localized version of drunken chicken, which uses rice wine? Does it even contain bourbon?

While some of these questions will never be answered, we can tell you if it actually contains bourbon. The answer is “Sometimes!” This version includes a small amount of bourbon, but it’s entirely optional.

The other thing we are sure about is that this dish, which features four of the five flavor groups, will be a hit with your family. It’s easy to put together on a weeknight and can be served with rice, couscous or spiralized zucchini noodles.

Servings Prep Time
4 10minutes
Cook Time
30minutes
Servings Prep Time
4 10minutes
Cook Time
30minutes
Ingredients

  • 1-2tablespoons


    olive oil

  • 1


    garlic clove, crushed

  • 1/2cup


    Chicken Broth

  • 1/4teaspoon


    fresh ginger, grated or minced

  • 3/4teaspoon


    Crushed Red Pepper Flakes

  • 1/4cup


    apple juice or apple cider

  • 1⁄3cup


    Light Brown Sugar

  • 2tablespoons


    Ketchup

  • 1tablespoon


    apple cider vinegar

  • 1⁄2cup


    Water

  • 1⁄4cup


    Soy Sauce

  • 1/4cup


    bourbon whiskeyoptional

  • 2teaspoons


    Cornstarch

  • 3boneless, skinless


    chicken breasts, cut into 1/2 inch pieces
Instructions
  1. Heat olive oil over medium high heat. Saute chicken until browned on all sides. Remove chicken from pan.
  2. Add all other ingredients to the pan, except cornstarch, and whisk until the sugar is completely dissolved and ingredients are well-blended. Return chicken to the pan and bring to a boil.
  3. Lower heat and simmer gently for 20 minutes. If the sauce thickens too quickly, add chicken broth as needed to maintain a thick but liquid sauce.
  4. Stir cornstarch into 1/4 cup chicken broth or water until completely dissolved. Slowly stir into boiling sauce until the sauce thickens. If desired, garnish with toasted sesame seeds and sliced scallions.