Created by: TexanerinCook
Created on May 20, 2014
Categories: Dinner, Main Dish, Poultry, Chicken, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Fall/Autumn, Sunday Dinner, Winter, Weeknight Meals, Skillet, Stove Top, No Eggs, Non-Dairy, Make it from scratch, Boneless Pieces, Spicy (more)
"This comes from Fooddotcom I'm not sure why it's called bourbon chicken it has no bourbon at all in it however I really like this recipe. I serve it with rice"
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Prep Time: 15mPT15M
Cook Time: 30-35mPT30-35M
- 2 1/2 pounds boneless chicken breasts (cut into bite-size pieces)
- 2 tablespoons oil (olive oil)
- 2 garlic clove, crushed
- 1/2 teaspoon ground ginger
- 1/2 teaspoon crushed red pepper flakes
- 1/2 cup apple juice
- 2/3 cup light brown sugar
- 1/4 cup ketchup
- 2 tablespoons cider vinegar
- 1 cup water
- 1/3 cup soy sauce (or can add more)
- 2 tablespoons cornstarch
- Sriracha sauce (to taste)
- Chopped green onions
What You Will Need
- A large skillet
Heat oil in a large skillet.
In a small cup or bowl whisk the soy sauce with corn starch until smooth; set aside.
Add chicken cubes and cook until lightly browned. Remove chicken to a plate.
Add remaining ingredients (including the soy sauce mixture, mix again before adding). Heat stirring constantly over medium heat until blended. Add in Sriracha sauce.
Add in the cooked chicken and bring to a boil. Reduce heat and simmer for 17-20 minutes uncovered until sauce it thickened (stirring occasionally).
Serve over cooked rice. and garnish with green onions.
- Serving Size: 1 (296.2 g)
- Calories 474.8
- Total Fat - 11.4 g
- Saturated Fat - 2.6 g
- Cholesterol - 160.6 mg
- Sodium - 1103.3 mg
- Total Carbohydrate - 30.1 g
- Dietary Fiber - 0.3 g
- Sugars - 25.6 g
- Protein - 59.8 g
- Calcium - 36.6 mg
- Iron - 2.2 mg
- Vitamin C - 1.2 mg
- Thiamin - 0.1 mg