![]() ![]() Serve: Immediately with sesame seeds and green onions for garnish, if desired.If the sauce needs to thicken more add more cornstarch. Slowly add the cornstarch mixture to the sauce and stir frequently until thickened, 2-3 minutes. Cornstarch Slurry: Meanwhile in a small bowl whisk together cornstarch and water.Add sauce to the chicken and bring to a simmer. Make the Sauce: In a medium bowl combine soy sauce, brown sugar, bourbon and rice wine vinegar.Next, add garlic and ginger: And saute for 1-2 minutes.Add in chicken and saute until fully cooked and golden brown on the outside. Publixs delivery, curbside pickup, and Publix Quick Picks item prices are higher than item prices in physical store locations. Cook Chicken: Heat sesame oil and canola oil in a large skillet.They add just a little texture and flavor. Garnish: Optionally, you can garnish this dish with sesame seeds and green onions.I make it into a cornstarch slurry by mixing it with a little water before adding it to the rest of the sauce. Cornstarch: This thickens the bourbon sauce.Vinegar: Rice wine vinegar is a fantastic ingredient that elevates all of the other flavors! If you can find rice wine vinegar in the international aisle of your supermarket, dry sherry is a great alternative.This time I used brown sugar, however, regular sugar, sweetener (for low carb), or honey are all excellent ways to sweeten up this Bourbon Chicken, depending on your preference. Light brown Sugar: Adding a little sweetness helps to balance the saltiness of the soy sauce.Soy sauce: I opted for low sodium soy sauce however, regular soy sauce would be great, or gluten-free if you need to skip the gluten.Ginger and garlic: Two key ingredients in all of my favorite Chinese-inspired dishes: ginger and garlic bring on the flavor!.You can use another neutral-tasting oil instead of canola like avocado oil or olive oil if desired. Sesame oil provides a delicious, nutty flavor and canola oil has a high burning point and is easy to cook with. ![]() Oil: I used both sesame oil and canola (rapeseed) oil.Bourbon: Any kind of bourbon will work in this recipe! I recommend using one that you like the taste of, but it doesn’t have to be expensive!.Chicken: I used chicken breast, however, boneless skinless chicken thighs would also be great.Ingredients for this Bourbon Chicken Recipe If you would rather not use alcohol or don’t have it at home you could substitute chicken stock instead or just omit. It is the perfect balance of sweet and tangy. The result is a beautiful dish that has all the flavors you crave.The Bourbon Chicken sauce has a hint of sugar for sweetness and vinegar for acidity and of course bourbon! Soy sauce is also added for an Unami flavor. When the chicken is mostly cooked through, pour in the sauce and let it thicken on the chicken as it finishes cooking. That’s what’ll thicken the spicy/savory/sweet sauce so it sticks beautifully to the chicken. Then whisk your sauce together and don’t skip the cornstarch. The key to making it great is to cube your chicken and get it cooking in the skillet with some oil. Making something like this at home is actually easier than you might think and you probably have most of the ingredients you need in your pantry already. Ironically, not all the recipes for this dish include bourbon whiskey the name actually pays homage to a dish originally made on Bourbon Street in New Orleans! This recipe skips the bourbon, but if you did want to use it in the sauce, you could try using it in place of some or all of the chicken broth called for. One dish that I’m particularly fond of is generically called “Bourbon Chicken.” You can find it frequently at places like Cajun Café and many Chinese chain restaurants. To be honest, I don’t frequent them all that much, but occasionally I do get a craving for a few specific dishes that can really only be found at these spots. Oh the food court! The place of quick meals, sweet sauces and big plates. ![]()
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