Bourbon Chicken
Yield: 4 servings
Calories: 305kcal
Bourbon chicken is a fusion of Chinese and Cajun cooking with lean white meat stir-fried in a wok then tossed in a sticky maple sauce.
Ingredients
Bourbon Sauce
- 1 cup (240 ml) unsalted chicken stock
- ¼ cup (60 ml) bourbon whiskey
- ¼ cup (60 ml) soy sauce
- ¼ cup (60 ml) pure maple syrup
- 2 tablespoons (30 ml) tomato paste
- 2 teaspoons (10 ml) apple cider vinegar
- ¼ teaspoon black pepper
- ⅛ teaspoon red pepper flakes
- 2 tablespoons (18 g) cornstarch
- ¼ cup (60 ml) water
Chicken Stir-Fry
- 1 tablespoon (15 ml) vegetable oil
- 1 teaspoon (5 ml) sesame oil
- 1 ½ pounds (681 g) boneless skinless chicken breasts, cut into 1” pieces
- 1 teaspoon (3 g) minced garlic
- 1 teaspoon (3 g) minced ginger
- ¼ teaspoon sesame seeds
- 2 tablespoons (13 g) sliced green onions
Special Equipment
Instructions
- Bourbon Sauce - In a medium bowl, whisk together chicken stock, bourbon whiskey, soy sauce, maple syrup, tomato paste, apple cider vinegar, black pepper, and chili flakes. Set aside.
- Make the Slurry - In a small bowl, whisk together cornstarch and water. Set aside.
- Cook the Chicken - Set a wok or large nonstick frying pan over medium-high heat. Once hot, add vegetable oil and sesame oil. Add the chicken and spread it into one layer. Allow it to cook for 2 minutes without moving. Stir-fry until no longer pink, about 1 minute.
- Cook the Aromatics - Add the garlic and ginger, and stir-fry for 30 seconds.
- Cook the Sauce - Add in bourbon sauce mixture. Simmer for 2 to 3 minutes, occasionally stirring to help some of the alcohol evaporate and for the sauce to reduce.
- Thicken the Sauce - Stir the bowl of cornstarch slurry, then add it to the pan. Stir until the sauce thickens, 60 to 90 seconds.
- To Serve - Garnish with sesame seeds and green onions.
Notes
- Make it Gluten-Free: Use coconut aminos or gluten-free tamari instead of soy sauce.
- Make it Grain-Free: Use 3 tablespoons of arrowroot powder instead of cornstarch. Mix with ⅓ cup of water.
- Storing: Cool completely and store in an airtight container for up to 3 days.
- Reheating: Warm over medium-low heat on the stovetop. Alternatively, cover and cook on the high setting in the microwave until hot, about 30-second increments.
Nutrition
Calories: 305kcal | Carbohydrates: 11g | Protein: 37g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 108mg | Sodium: 693mg | Potassium: 775mg | Sugar: 7g | Vitamin A: 190IU | Vitamin C: 3.8mg | Calcium: 23mg | Iron: 1.1mg
Recipe Link