I love this recipe. Not only is it simple and easy to make but also incredibly delicious. Instead of using bourbon whiskey, this recipe uses a combination of apple juice, water and cider vinegar. The addition of ketchup and soy sauce gives this dish its dark color. The chicken pieces coated in dark thick sauce looked so appetizing; it was gone pretty fast. I hope you enjoy this chicken dish as much as my family does.
Cooking Tips for Perfect Bourbon-style Chicken
To get the best results with this bourbon-style chicken, start by marinating the chicken pieces. A simple marinade of apple juice, a splash of cider vinegar, and a bit of soy sauce can help infuse flavor and tenderize the meat. Let the chicken marinate for at least 30 minutes, but if you have the time, a few hours or even overnight will elevate the taste. When cooking, use a large skillet to give the chicken enough space to brown properly. Avoid overcrowding the pan, as this can lead to steaming instead of searing. Cook in batches if necessary. For the sauce, let it simmer to thicken up nicely. This will help the flavors to meld together, creating a rich and tasty glaze. Stir occasionally to prevent sticking and ensure even cooking. Lastly, a splash of sesame oil added at the end can enhance the dish with a nice nutty aroma.
Serving Suggestions
Bourbon-style chicken is versatile and pairs well with various sides. For a classic approach, serve it over a bed of fluffy white rice or brown rice to soak up that delicious sauce. If you’re looking for a healthier option, steamed broccoli or sautéed green beans will add a nice crunch and color to your plate. For a bit of zest, consider a side salad with a light vinaigrette to balance the richness of the chicken. If you want to elevate your meal further, garnish the dish with chopped green onions or sesame seeds. This not only adds flavor but also gives a nice visual appeal. Some people enjoy serving this dish in lettuce wraps for a fun twist, allowing everyone to customize their bites. The options are endless, so feel free to get creative with your servings.
Storage Instructions and Variations
Leftover bourbon-style chicken can be stored in an airtight container in the fridge for up to three days. Reheat it gently in a skillet over low heat, adding a splash of water or broth to keep it moist. If you’re looking to freeze it, make sure the chicken is completely cooled before transferring it to a freezer-safe bag. It can last in the freezer for about two months. When it comes to variations, there are plenty of ways to switch things up. You can add vegetables like bell peppers or snap peas to the sauce for added nutrition and color. For a spicy kick, include some red pepper flakes or a dash of hot sauce. If you prefer a different protein, this recipe works well with pork or tofu. Just adjust the cooking time accordingly to ensure everything is cooked through. Experimenting with different flavors can keep this dish exciting each time you make it.
Frequently Asked Questions
What can I use instead of apple juice?
If you don’t have apple juice, you can substitute it with white grape juice or even pineapple juice. Both will add a nice sweetness and slight fruitiness to the dish.
How should I store leftovers?
Leftovers can be stored in an airtight container in the fridge for up to three days. Just reheat it gently on the stove or in the microwave to enjoy it again.
Can I make this chicken ahead of time?
Absolutely! You can marinate the chicken a day in advance and keep it in the fridge. Just cook it when you’re ready to serve for a quick meal.
What sides go well with bourbon-style chicken?
This chicken goes great with fluffy white rice or brown rice, which soak up the delicious sauce. You could also serve it with steamed veggies or a fresh salad for a balanced meal.
What are some common mistakes to avoid?
One common mistake is overcrowding the pan while cooking the chicken, which can lead to steaming instead of searing. Make sure to cook in batches if needed to get that nice golden brown color.
Bourbon Chicken
Ingredients
- 2 lbs boneless skinless chicken breasts cut into bite-size pieces
- 2 tablespoons olive oil
Sauce
- 1 clove garlic chopped
- ½ teaspoon grated ginger
- ½ teaspoon crushed red pepper flakes
- ¼ cup apple juice
- 1/3 cup brown sugar
- 2 tablespoons ketchup
- 1 tablespoon cider vinegar
- ½ cup water
- 1/3 cup soy sauce
- 1 tablespoon cornstarch
Instructions
- In a medium bowl, combine all the ingredients for the sauce. Set aside.
- Heat the oil in a 12-inch skillet over medium-high heat. Pat the chicken pieces dry with paper towels; add to the skillet and cook until lightly browned. Transfer to a plate.
- Whisk sauce mixture to reconstitute, and then add to the skillet, heating over medium heat. Add chicken and bring to a boil; reduce heat and simmer for 15 minutes, stirring occasionally. Serve over rice.
- Enjoy!
Notes
Nutrition
This was awesome! I did mix some cornstarch w/soy sauce and added at the end to thicken it up. I also didn’t have any apple juice and it was still very good! I can’t wait to make it again w/all the ingredients. thanks!
You’re welcome Andrev! I am glad you like it 🙂
Is there supposed to be bourbon in the recipe?
Hi Colleen,
Yes, the original Bourbon Chicken has bourbon but this variation, which I prefer, does not.