- 2/3 cup soy sauce
- 2/3 cup brown sugar
- 1/2 cup apple juice
- 4 tbsp. ketchup
- 2 tbsp. apple cider vinegar
- 2 garlic cloves, minced
- 2 tsp. cayenne pepper
- 1/2 tsp. ground ginger
- 2-3 boneless, skinless chicken breasts
- 1 tbsp. olive oil
- 1 tbsp. cornstarch
- 2 tbsp. water
- 2 cups cooked rice
1. In a medium bowl, whisk together soy sauce, brown sugar, apple juice, ketchup, apple cider vinegar, garlic, cayenne and ground ginger until fully combined. Set aside.
2. Cut the chicken breasts into 1″ pieces.
3. Heat the olive oil in a large skillet over medium high heat. Add the chicken and cook for 5-6 minutes or until golden brown on all sides. Reduce the heat to medium low and pour in the sauce mixture. Stir to coat the chicken.
4. Meanwhile, whisk together the cornstarch and water in a bowl and pour into the skillet, stirring frequently until the mixture thickens. Remove from the heat.
5. Serve the chicken and sauce over rice.
Just as tasty as I remember it from the first time!
Original Recipe: June 23, 2011
I came across Stephanie’s blog a day or so after stopping at the mall near work to have my rings cleaned and inspected. I decided to go early to avoid the typical crowd at lunch time.
It was about 10 AM and since I wasn’t hungry, I figured it was safe to walk through the food court.
A sample of bourbon chicken, some really tasty beef, and a California roll later, I finally made it to the jewelry store. Of course this resulted in me thinking about nothing but bourbon chicken for the next 48 hours. And then I found Stephanie’s blog with a post for bourbon chicken. Coincidence? Maybe. Destiny to make bourbon chicken? DEFINITELY.
Have you ever noticed that the bourbon chicken you get from the mall is nothing like the bourbon chicken you get from a Chinese take out place? Why is that? The ones from the take out places are always full of vegetables and the sauce is different. Its just not the same!
This version of bourbon chicken was definitely much closer to the mall version. Tom really liked it. Next time I’m going to double the recipe for the sauce because I seem to like bourbon chicken better when the rice is completely covered in the sauce as well.