Bourbon Street Chicken

Prep Time
Cook Time
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"This is a great Louisiana Bourbon Street Chicken without any Bourbon, by the way. It is great using, chicken breast, but I prefer the thighs myself. Feel free to add your favorite Chinese veggies in with the chicken also (I sometimes add in pea pods, baby corn, and mushrooms, but do whatever you like, and just double the sauce). The sauce can be made by itself and used with other meats, such as steak and pork. You can also use it as a marinade for them as well, just don't thicken the sauce and marinate for several hours to let the flavors infuse into the meat or poultry. You can also make the sauce and use it with sauteed shrimp, scallops and fish. The sky is the limit so be creative. I hope you like it as much as I do!"

Original recipe yields 4 servings


  • Serving Size: 1 (337.2 g)
  • Calories 565.5
  • Total Fat - 19 g
  • Saturated Fat - 3.8 g
  • Cholesterol - 193 mg
  • Sodium - 1577.4 mg
  • Total Carbohydrate - 22.7 g
  • Dietary Fiber - 0.2 g
  • Sugars - 20 g
  • Protein - 72 g
  • Calcium - 44.7 mg
  • Iron - 2.6 mg
  • Vitamin C - 8.4 mg
  • Thiamin - 0.2 mg

Step 1

Heat oil in a large skillet.

Step 2

Add chicken pieces, and cook until lightly browned. Remove chicken from skillet.

Step 3

Add the next 9 ingredients into the skillet, (garlic-soy sauce) heating over medium heat. Stir well until all ingredients are dissolved.

Step 4

Add chicken back into the pan, and bring to a full boil.

Step 5

Add 1 teaspoon of Kitchen Bouquet to the skillet, to darken the sauce, and mix well.

Step 6

To thicken the sauce mix the water and cornstarch together in a cup, and then stir into the sauce, mixing well until thickened.

Step 7

Serve over hot rice.

Tips & Variations

No special items needed.



This doesn't take all that much time to make and it was delicious! I am planning to make it again in a few weeks when my friend comes to visit.

review by:
(31 Aug 2014)


I made this recipe as instructed except for omitting the browning sauce. I loved this!!! I will definitely be making this again soon!

review by:
(13 Jan 2014)