Bourbon Chicken.

Bourbon chicken is a dish named after Bourbon Street in New Orleans,  Louisiana and for the bourbon whiskey ingredient.  Sweet and sticky Bourbon Chicken with steamed white rice. What a wonderful combination right 😉 

If you like sweet chicken or rice dish I will highly recommend  this dish.  My boys are love this dish. ( if you don’t like red pepper flakes or chili powder cut down)

(This recipe is  without bourbon whisky)    

 Good luck and enjoy 😉 

Ingredients:

• 1 kg boneless chicken breasts, cut into bite-size pieces
• 1 tbsp olive oil
• 2 garlic cloves, minced
• very small amount of minced ginger (about 1/4 tsp)
• 3/4 tsp red pepper flakes or chili powder  ( I use Korean chili powder )
• 1/4 cup apple juice
• 1/3 cup light brown sugar
• 2-3  tbsp ketchup
• 2-3 tbsp apple  cider vinegar
• 1/2 cup water
• 2-3 tbsp  soy sauce ( I use Korean soy sauce)
• salt and black pepper to taste
• 2 tsp cornstarch or flour
• steamed white rice for serving with a dish
• 1  or 2 stalks chopped green onions for garnishing

Directions:

1. Heat up a large skillet over medium high heat. Once it is hot, pour 2 tbsp olive oil into it.  Add chicken pieces and cook until lightly browned. Remove chicken. (do not rinse the skillet)
2. Add remaining ingredients in the same skillet heating over medium heat until well mixed and dissolve the sugar.
3. Add chicken and bring to a boil stir often. Don’t put the lid.  Reduce the  heat and simmer for 15-20 minutes.  After about 10 minutes add cornstarch stir well. Taste before serving and if you want to put more seasoning you can do it.  Serve with a rice and side dishes or salads.

Enjoy 😉