Friday, February 2, 2018

Bourbon Street Chicken

This delicious Bourbon Street Chicken has tender pieces of chicken simmered in a slightly sweet bourbon brown sauce. 
I don't know about you, but I'm always on the look out for new chicken dishes. We have our favorites, but sometimes I just like to spice up my chicken dinner routine with something new. I love Bourbon Chicken at Golden Corral, so I was excited to stumble across this recipe on Pinterest. 

If you're not familiar with Bourbon Chicken it's a favorite chicken dish named after Bourbon Street in New Orleans, Louisiana and for the bourbon whiskey as one of the ingredients. This flavorful dish has tender pieces of chicken covered in a slightly sweet sticky bourbon sauce and delicious served over rice. 


I've made this dish a couple times since taking these photos because my family loves it so much. The original recipe did not call for bourbon, but I always use Kentucky bourbon in mine. If you want more intense flavor, marinate the chicken a couple hours before cooking. I always double the sauce ingredients (except the bourbon) because we like a bit more sauce. Check out below how easy this chicken dish comes together. 

To start heat the olive oil in a large skillet over med-high heat. 

Add chicken pieces and cook until lightly browned. Remove chicken and set aside. 

Rinse out the skillet and return to the stove  over med-high heat. Add the remaining ingredients and mix using a wire whisk until the mixture is blended. I like to double the sauce ingredients, but not the bourbon. 

I prefer Kentucky Bourbon in this recipe, but you can also substitute with low sodium chicken broth if you don't want to add the alcohol. 

Add the chicken to the marinade and bring the mixture to a full boil, reduce heat and 
simmer uncovered for 25 - 30 minutes. For a thicker sauce mix 1 tablespoon cornstarch with 1 tablespoon water and and slowly add the cornstarch slurry to the chicken mixture and lightly stir to until desired thickness is achieved.  

Serve over hot Jasmine or Basmati rice and garnish with chopped green onions. 



Bourbon Chicken 

3 - pounds boneless, skinless chicken thighs or breasts, cut into bite size pieces
1 - tablespoon olive oil
2 - garlic cloves, crushed
1/4 - teaspoon fresh ginger
1/2 - teaspoon red pepper flakes, optional
1/4 - cup apple juice
1/3 - cup light brown sugar
2 - tablespoon ketchup
1 1/2 - tablespoon honey
1/3 - cup low sodium soy sauce
1/2 - cup bourbon whiskey or low sodium chicken broth
chopped green onions for garnish 

Heat olive oil in a large skillet over med-high heat. Add chicken pieces and cook until lightly browned. 

Remove chicken and set aside. Rinse the skillet and return to the stove  over med-high heat. Add the remaining ingredients and mix using a wire whisk until the mixture is blended. 

Add the chicken to the marinade and bring the mixture to a full boil, reduce heat and simmer uncovered for 20-25 minutes.  

For a thicker sauce mix 1 tablespoon cornstarch with 1 tablespoon water and and slowly add the cornstarch slurry to the chicken mixture and lightly stir to until desired thickness is achieved

Serve over hot Jasmine or Basmati rice.

Cook's Note: This sauce can also be doubled, but I would not double the bourbon amounts.   

slightly adapted from: pinterest



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2 comments:

Mrs G said... #

First off what a beautiful blog. <3

This recipe looks so good. Something I have to try for sure!

Amanda said... #

Than you for sharing this, it looks so yummy!