Bourbon Chicken is one of those things that I always look for when I go to the mall, right after Cinnabon. If the the mall doesn’t have one place in the food court that serves Bourbon Chicken, I question the entire integrity of that particular mall.
This version is a breeze to make and you don’t have to trek down to the mall to enjoy it.
2 ½ lbs boneless, skinless, chicken thighs, diced into 1 ½ inch pieces
1 1/2 T vegetable oil
2 cloves garlic, chopped
3⁄4 t crushed red pepper flakes
1⁄2 c water
1⁄3 c light brown sugar
1⁄3 c soy sauce
1⁄4 c apple juice
2 T ketchup
2 T bourbon
1 T vegetable oil
1 T apple cider vinegar
1⁄2 t ginger, chopped
In a large frying pan over medium high heat add vegetable oil. Add the chicken and stir and cook until chicken develops some color and is just done. While cooking chicken mix sauce ingredients in a bowl and whisk to combine.
Remove the chicken to a plate and pour the sauce mix into the pan. Reduce heat to medium low and cook for 7- 8 minutes stirring occasionally.Add chicken to pan, drop the heat to low and cook for 20-25 minutes, stirring occasionally.
When the sauce has thickened remove from pan and serve over cooked rice. Enjoy.