Bourbon chicken is said to be a Cajun and Asian hybrid dish that has evolved over the years in Chinese restaurants.
The fact is though, Bourbon chicken is neither particularly Cajun nor Asian, but of U.S. origin.
Recipes of Bourbon chicken do vary, but most if not all do have the end results of a sweet and sticky sauce.
Bourbon chicken is a dish named after Bourbon Street in New Orleans, Louisiana and for the bourbon whiskey ingredient.
One-Skillet Bourbon Chicken
¼ cup soy sauce
¼ cup bourbon
¼ cup unsweetened apple juice
1 tablespoon rice vinegar
1 tablespoon pure maple syrup
1 tablespoon minced fresh garlic
1 teaspoon grated fresh ginger
¼ teaspoon crushed red pepper
1 ½ pounds boneless, skinless chicken thighs, cut into 1/2-inch-thick strips
1 tablespoon cornstarch, plus 1 teaspoon, divided
2 tablespoons avocado oil
2 teaspoons water
3 cups cooked brown rice
Sliced scallions for garnish
Combine soy sauce, bourbon, apple juice, vinegar, maple syrup, garlic, ginger and crushed red pepper in a small bowl.
Toss together chicken and 1 tablespoon cornstarch in a large bowl. Heat oil in a large nonstick skillet over medium-high heat. Add the chicken; cook, stirring occasionally, until golden brown and crispy, 6 to 8 minutes.
Next add soy-bourbon mixture; stir to coat. Cook, stirring often, until the sauce has reduced to a syrupy consistency and the chicken is cooked through, 6 to 8 minutes.
Combine water and the remaining 1 teaspoon cornstarch in a small bowl; stir to mix well. Add to the pan; cook, stirring often, until the sauce thickens and coats the chicken, 1 to 2 minutes.
Divide rice among 4 plates and top with the chicken. Garnish with scallions, if desired.
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