Amazing Bourbon Chicken
Sticky, Sweet yet spicy Bourbon Chicken! YUMMY!
There are few times where I truly fall in love with a meal. I have loved the teriyaki meals that we have made and honestly I wanted to try something a bit new. We were talking about Christmas rum balls and bourbon chicken came up. The correlation…alchohol. Well its been a while since we had bourbon chicken from an establishment. We have been avoiding MSG for 4 years now, and unfortunately most Asian Restaurants use MSG in their cooking.
So of course, I have been tasked with the mission to remake as many of the beloved Asian dishes that my wife has loved for so many years. One of them being Bourbon Chicken. Which of course wouldn’t have made the list until way later had I had not brought up rum balls.
Anyways, I am glad it came up! After whipping it together, I am extremely happy with how it came out. Also its a very unique flavor and very filling.
There are very few times that I will try to get the last of a certain meal. I always give the wife her favorite first and I will take what is left over. This was one of the times we were playing rock-paper-scissors to see who could finish it. I think she cheated…Ill just have to make more.
Bourbon in Bourbon Chicken
The most common question is does the brand of whisky matter?
It does not, as long as it is really whiskey (bourbon), it will work great in this chicken dish!
The alcohol content is removed when you cook the sauce down. There will be no residual alcohol left in the dish.
Apple Juice makes the best alternative to bourbon in this meal. I would suggest reducing to 1/4 cup of brown sugar or none depending on how sweet you like your bourbon chicken sauce.
1/4 cup seems to be just right though!
I know you can soak peeled apples in jars and strain them to make your apple juice but I am still working on the recipe!
Can you freeze Bourbon Chicken?
Yes, I would suggest freezing it alone and making the rice when the dish is ready to eat. I hate reheating rice because it gets super dry and ruins the dish texturally.
We use the Instant Pot to make our rice and I have not looked back at the conventional stovetop method.
Make sure to store it all correctly!
How do you make Bourbon Chicken?
Its actually quite simple. We usually mix the sauce together in another bowl, then add oil to our nonstick pan and start cooking the cubed chicken.
Once the chicken is cooked through we simply add the sauce and let it simmer for short while. It allows the sauce to permeate the chicken and really add that depth of flavor.
While I cook the chicken I slowly add salt and pepper until all pieces of chicken have some specks of ground pepper. You want to make sure to cook it until the edges are golden brown but the core has not become tough.
We usually use our instant pot to produce our rice and have recently switched to brown rice for the health benefits. White rice or basmati rice tends to carry the flavor better, but we recently went on more of a diet. Brown rice is not bad at all though!
Some more tasty dishes!
Vegan Peanut Noodles with Crispy Tofu by My Plantiful Cooking
- 2 Pounds Chicken Breast Cubed
- 1 Teaspoon Garlic Minced
- 1 Teaspoon Ginger Minced
- 1/3 Cup Soy Sauce
- 1/3 Cup Bourbon
- 1/2 Cup Water
- 1 Tablespoon Rice Vinegar
- 1/2 Cup Brown Sugar
- 1 Tablespoon Cornstarch
- 1/2 Teaspoon Salt/Pepper
- Dice your chicken into 1" cubes and cook in a large skillet until cooked through.
- Add your ginger, garlic, pepper, brown sugar, soy sauce, bourbon and rice vinegar to a mixing bowl.
- Heat up your 1/2 cups of water in a separate container and mix the cornstarch in until fully dissolved. Add the water cornstarch mixture to your brown bourbon sauce mixture.
- Stir until mixed and add to the pan of cooking chicken.
- Let simmer for 30 Minutes.
- Serve Over Rice!
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