Best Bourbon Chicken

Photo by Cynthia Q.
Adapted from allrecipes.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from allrecipes.com

Ingredients

  • 4

    tablespoons olive oil

  • 3

    pounds skinless, boneless chicken breast halves - cut into 1 inch pieces

  • 1

    cup water

  • 1

    cup packed light brown sugar

  • 3/4

    cup apple-grape-cherry juice

  • 2/3

    cup soy sauce

  • 1/4

    cup ketchup

  • 1/4

    cup peach-flavored bourbon liqueur (such as Southern Comfort ®)

  • 2

    tablespoons apple cider vinegar

  • 2

    cloves garlic, minced

  • 1

    tablespoon dried minced onion

  • 3/4

    teaspoon crushed red pepper flakes, or to taste

  • 1/2

    teaspoon ground ginger

  • 1/4

    cup apple-grape-cherry juice

  • 2

    tablespoons cornstarch

Directions

Heat the oil in a large heavy pan or Dutch oven, and brown the chicken pieces until lightly golden on all sides, about 10 minutes. Transfer the chicken to a bowl. In the same dutch oven, whisk the water, brown sugar, 3/4 cup of fruit juice cocktail, soy sauce, ketchup, bourbon liqueur, apple cider vinegar, garlic, dried onion, red pepper flakes, and ground ginger into the Dutch oven. Bring the sauce to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Stir the chicken back into the sauce, and bring to a full boil over medium-high heat. Reduce the heat to medium-low, and simmer until the sauce is reduced and thickened and the chicken pieces are no longer pink in the middle, about 20 minutes. Remove the chicken pieces to a bowl with a slotted spoon. Stir together 1/4 cup of fruit juice cocktail with the cornstarch until smooth, and whisk the cornstarch mixture into the sauce, stirring constantly to avoid lumps. Bring the sauce back to a simmer, let thicken for about 1 minute, and return the chicken pieces to the sauce. Stir to combine, and serve.

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