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I made this recipe today and it was delicious! I did make a couple of changes to it. I doubled the recipe and used chicken breast and boneless thigh meat. I also added approx-2 tsps. of cornstarch to the apple juice, so that it would thicken up nicely. If you like foods hot and spicy, then put the exact amount of crushed red pepper, if you don't, then omit it altogether, or maybe add 1/8 tsp. I only used 1/4 tsp. and doubled the whole recipe and I got complaints from my family that it was too hot! I plated it on whole-grain brown rice and nuked a bag of stir-fry veggies as a side.
I do not know why the recipe is titled, "Bourbon Chicken" It doesn't have bourbon in it, although, I guess you could add alittle if you like!
Bourbon Chicken Ingredients:
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
Directions:
1. Heat oil in a large skillet.
2. Add chicken pieces and cook until lightly browned. Remove chicken.
3. Add remaining ingredients, heating over medium heat until well mixed and dissolved.
4. Add chicken and bring to a hard boil. Reduce heat and simmer for 20 minutes.
That looks exactly like the bourbon chicken I used to get on my lunch break when I used to work in Santa Monica - it was in the food court of the mall on 3rd Street and Broadway. I am so glad you posted this because I have to give this recipe a try - I haven't had this dish for almost 8 years going now! And I don't think the name is for the booze, but the street in "Nawlins". I never tasted the good stuff in the chicken from the food court.
Your very welcome! You won't be sorry, its truly delicious! When you do make it, be sure and thicken it alittle with either cornstarch or flour mixed with the apple juice before adding to the pan of the other ingredients. Makes it more like a saucy glaze, instead of a watery soup.
~ I still don't get the title, even if its from Bourbon S. in New Orleans, its a Chinese dish not cajun oh well
Although Bourbon chicken is thought to come from Bourbon street in Louisiana this recipe has its roots in Kentucky. The majority of bourbon is barreled in this state (Maker's Mark, Jim Beam, Wild Turkey, Buffalo Trace, Woodford Reserve, Knob Creek, McKenna, etc.) Bourbon takes its name from Bourbon County (named for the French royal family) in Kentucky. And while Bourbon can be made anywhere in the U. S., all but a couple of brands are made in Kentucky, and Kentucky is the only state that is allowed to put its name on the bottle.
Cool and it has a true bourbon recipe with bourbon in it. That's why I cannot see why many Chinese take-outs serve this dish called bourbon chicken when it doesn't have a drop of bourbon in it.
Cool and it has a true bourbon recipe with bourbon in it. That's why I cannot see why many Chinese take-outs serve this dish called bourbon chicken when it doesn't have a drop of bourbon in it.
I think it is up to us home cooks to rectify that situation! Drop your bourbon everyone!
That looks great!! I must try it. Did you serve that with rice or couscous?? I couldn't tell.
Last edited by chica_bella813; 09-21-2010 at 04:48 PM..
Reason: Thought of a question....
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oh well
