Description
This is a mouthwatering good recipe combining golden brown chicken breast pieces with a sweet and sticky bourbon sauce with a hint of spice. Serve it over rice, Chinese noodles, or zucchini noodles.
Ingredients
Scale
- 1 tablespoon apple cider vinegar
- ¼–½ cup bourbon or whiskey
- ¼ cup light brown sugar
- 3 tablespoons ketchup
- ¼ cup low-sodium soy sauce
- ¼ cup low-sodium chicken broth
- 1½ tablespoons cornstarch
- 2 tablespoons vegetable oil or olive oil
- 1 ½ lbs boneless skinless chicken breasts or chicken thighs cut into bite-sized pieces
- 2 cloves garlic minced
- 1 tablespoon fresh grated ginger or ginger paste
- 2 thinly sliced green onions
- 1–2 pinches crushed red pepper
Instructions
- In a medium bowl, combine cider vinegar, bourbon, brown sugar, ketchup, soy sauce, chicken broth, and cornstarch. Set the bowl aside for just a few minutes.
- In a large skillet, heat 1-2 tablespoons of vegetable oil over medium-high heat. Brown the chicken pieces on both sides in a single layer. This usually takes several minutes, depending on the size of the chicken pieces. Once browned on both sides, move to a plate and cover to keep warm.
- Reduce heat to medium heat and add more oil if needed. Add the minced garlic and grated ginger, stirring constantly so it does not burn. Cook for 1 minute.
- Whisk the bourbon mixture and pour it into the skillet over medium heat. Bring the sauce to a low boil. Reduce the heat and simmer for about 3 minutes adding the chicken back to the skillet after 1-2 minutes. Simmer the sauce and chicken for 2 minutes or until the chicken is cooked through.
- Garnish with green onions and crushed red pepper flakes to taste.
Notes
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 381
- Sugar: 14 g
- Sodium: 600 mg
- Fat: 11 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 0 g
- Protein: 38 g
- Cholesterol: 100 mg