When I wasn’t semi kosher like I am now, I remember getting samples of this delicious, tender chicken in the food court of the local mall. They were addicting and the workers knew that all it took was one toothpick and you were going to order a meal.
Contrary to belief, bourbon chicken does not have any bourbon in it. Supposedly, the cook who came up with the recipe, worked at a restaurant on bourbon street in NYC! Who knew!
A lot of the recipes I looked at had many different steps and truthfully, this version of mine came out of necessity. One weeknight, I wanted something different and had all the ingredients, but I just wanted to throw everything into the pan – and it worked! However, because I am taking a bit of a shortcut, I made sure to marinate a bit so the chicken really absorbs all the flavors.
Also, I highly suggest using boneless, skinless thighs for this recipe. (I am pretty sure that is what they used at the food court)
2 lbs boneless chicken breasts, cut into bite size pieces
1 Tbsp olive oil
1 garlic clove, minced
1/4 tsp ginger
3/4 tsp crushed red pepper flakes
1/4 cup apple juice
1/3 cup light brown sugar
2 Tbsp ketchup
1 Tbsp cider vinegar
1/2 cup water
1/3 cup soy sauce
1. Mix all ingredients together and marinate for 15 – 25 minutes.
2. With a slotted spoon, remove the chicken from marinade and cook in a hot, non-stick saute pan with olive oil over low to medium heat, stirring occasionally. (You want the marinade to evaporate slowly) Add splashes of water if marinade is too thick. Chicken is done when marinade is evaporated, and the chicken has been seared on all sides, approximately 12-15 minutes.
3. Garnish with sliced green onion and enjoy!