Better Than A Chinese Restaurant Bourbon Chicken
No one really knows why this is called bourbon chicken – there’s no bourbon in the chicken. Almost everyone has stopped by Panda Express and had their fill of this delicious Chinese chicken.
This recipe is simple, just spicy enough, and quick enough, that you’ll be happy you’re cooking rather than ordering takeout (and so will your budget). Once you have the chicken breasts thawed, you’re only 20 minutes from serving bourbon chicken, a future family favorite on the dining room table.
2 lbs. boneless chicken breasts, cut into bite-size pieces
1-2 Tablespoon olive oil
1 garlic clove, crushed
1/4 teaspoon ginger
3/4 teaspoon crushed red pepper flakes
1/4 cup apple juice
1/3 cup light brown sugar
2 Tablespoons ketchup
1 Tablespoon cider vinegar
1/2 cup water
1/3 cup soy sauce
1. Heat oil in a large skillet.
2. Add chicken pieces and cook until lightly browned. Remove chicken.
3. Add remaining ingredients, heating over medium heat until well mixed and dissolved.
4. Add chicken and bring to a hard boil. Reduce heat and simmer for 20 minutes.
5. Serve over hot rice.
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