BOURBON CHICKEN
A favorite named after Bourbon Street in New Orleans, Louisiana and for the bourbon whiskey ingredient; although this dish, sold as Cajun-style cuisine in malls all over America, is reported to be nothing of the kind (not genuine Creole or Cajun fare)! Note: If you double the recipe, make sure that the chicken is still in a single layer. Laissez les bons temps rouler!
Provided by Lucy Loo
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Healthy
Yield 4
Number Of Ingredients 7
Steps:
- Place chicken breasts in a 9x13 inch baking dish. In a small bowl combine the ginger, soy sauce, onion flakes, sugar, bourbon and garlic powder. Mix together and pour mixture over chicken. Cover dish and place in refrigerator. Marinate overnight.
- Preheat oven to 325 degrees F (165 degrees C).
- Remove dish from refrigerator and remove cover. Bake in the preheated oven, basting frequently, for 1 1/2 hours or until chicken is well browned and juices run clear.
Nutrition Facts : Calories 313.2 calories, Carbohydrate 31.2 g, Cholesterol 68.4 mg, Fat 1.5 g, Fiber 0.5 g, Protein 29.3 g, SaturatedFat 0.4 g, Sodium 1663.6 mg, Sugar 27.9 g
BEST BOURBON CHICKEN
Bourbon Chicken is traditionally a Southern dish, and after moving to Pennsylvania from Oklahoma, I really missed this. I searched for a recipe I liked, but I couldn't find one, so this is my own delicious version, spiced up with ginger, fruit juice, red pepper, and a little Southern Comfort! Serve over rice.
Provided by Rikster67
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h
Yield 8
Number Of Ingredients 15
Steps:
- 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.
Nutrition Facts : Calories 417.4 calories, Carbohydrate 36.7 g, Cholesterol 97 mg, Fat 10.9 g, Fiber 0.4 g, Protein 37.1 g, SaturatedFat 2.1 g, Sodium 1382.2 mg, Sugar 32.2 g
BOURBON CHICKEN
I searched and finally found this recipe on the internet. It is a copycat of the Bourbon Chicken sold in Chinese carry-outs in my hometown. This recipe is so good that my sons gobble it up leaving me just a spoonful. Their excuse was they thought I had eaten. Editor's Note: Named Bourbon Chicken because it was supposedly created by a Chinese cook who worked in a restaurant on Bourbon Street.
Provided by LinMarie
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Editor's Note: Named Bourbon Chicken because it was supposedly created by a Chinese cook who worked in a restaurant on Bourbon Street.
- Heat oil in a large skillet.
- Add chicken pieces and cook until lightly browned.
- Remove chicken.
- Add remaining ingredients, heating over medium Heat until well mixed and dissolved.
- Add chicken and bring to a hard boil.
- Reduce heat and simmer for 20 minutes.
- Serve over hot rice and ENJOY.
INCREDIBLE BOURBON CHICKEN
Make and share this Incredible Bourbon Chicken recipe from Food.com.
Provided by Deejer
Categories Chicken
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Heat oil in large pot and add diced chicken. Lightly brown the chicken.
- Remove chicken and set aside, drain out excess liquid from pot.
- Add garlic, ginger, crushed red pepper flakes, apple juice, brown sugar, ketchup, vinegar, water and soy sauce to the pot and heat over medium flame.
- Bring to a boil and let simmer for 20 minutes.
- To thicken the sauce, add corn starch and water.
- Serve over rice.
Nutrition Facts : Calories 529.9, Fat 24.5, SaturatedFat 6.5, Cholesterol 145.3, Sodium 1573.3, Carbohydrate 25.4, Fiber 0.3, Sugar 21.4, Protein 50.1
GRILLED BOURBON CHICKEN
This bourbon chicken is like a few others but I like to grill chicken thighs and baste with some sauce. I then cut and transfer to the sauce. It is very much what the Chinese vendors in the mall serve.
Provided by CrimsonChef
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Add chicken pieces to grill and cook until lightly browned.
- Remove chicken.
- Heat oil in a large skillet.
- Add remaining ingredients to skillet, heating over medium Heat until well mixed and dissolved.
- Add chicken and bring to a hard boil.
- Reduce heat and simmer for 20 minutes.
- Serve over hot rice and ENJOY.
Nutrition Facts : Calories 610.3, Fat 38.1, SaturatedFat 10.4, Cholesterol 191, Sodium 1602.8, Carbohydrate 23.3, Fiber 0.3, Sugar 21.5, Protein 42
BOURBON CHICKEN
... Couldn't find a recipe, here, that was as simple. Uses Pineapple juice for a little different flavor. We love it.
Provided by kstrating
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Saute chicken in large skillet over medium high heat until cooked through (no longer pink).
- In a bowl, combine the rest of the ingredients. Stir until sugar is dissolved.
- Pour over chicken & simmer 10 minutes or until sauce is thickened to taste.
- Serve over cooked rice.
Nutrition Facts : Calories 296.9, Fat 1.7, SaturatedFat 0.4, Cholesterol 68.4, Sodium 1088, Carbohydrate 28, Fiber 0.5, Sugar 19.5, Protein 29.7
THE BEST BOURBON CHICKEN!
This chicken tastes just like the stuff that the food court guys are trying to get you to sample all the time!! Its really easy to prepare if you can get boneless chicken thighs and make sure that you use a good bourbon! Remember--if you wouldn't drink it, do not cook with it!
Provided by Bryan The Iron Chef
Categories Chicken Thigh & Leg
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Coarsely chop the scallion and mix all but the chicken and peanut oil together in a bowl and whisk until well blended. set aside.
- Dice chicken thighs into bite sized pieces and sauté in very hot pan or WOK with the peanut oil until lightly browned on the outside.
- Add liquid mixture to the chicken and reduce heat to medium.
- Cook this UNCOVERED until liquid is reduced to a glaze on the chicken bites and chicken is fully cooked.
- Serve with your choice of side dish. Fried rice or Lo Mein noodles work well.
Nutrition Facts : Calories 647.6, Fat 41.4, SaturatedFat 10.8, Cholesterol 190.7, Sodium 1183, Carbohydrate 15.6, Fiber 0.3, Sugar 13.8, Protein 41.3
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BEST BOURBON CHICKEN | THE RECIPE CRITIC
From therecipecritic.com
4.5/5 (13)Total Time 20 minsCategory Main CourseCalories 194 per serving
- In a medium sized skillet over medium high heat add the olive oil and chicken. Cook until brown and no longer pink.
- In a small bowl whisk together bourbon, soy sauce, brown sugar, and garlic. Whisk together cornstarch and water and add to the sauce.
- Pour the sauce over the chicken and simmer for 3-4 minutes until the sauce thickens up. Serve over rice and garnish with chopped green onions if desired.
BOURBON CHICKEN - THE WOKS OF LIFE
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4.8/5 (20)Total Time 25 minsCategory ChickenCalories 245 per serving
- Start by marinating the chicken. Mix 3 tablespoons water and 1 teaspoon soy sauce with the chicken chunks, working it with your hands until the chicken has absorbed all of the liquid. Adding water and soy sauce to the chicken (especially true if using chicken breast) results in a moist and tender chicken experience!
- Once the chicken has absorbed the liquid, mix 2 teaspoons of cornstarch into the chicken until well combined and set aside.
- Mix the sauce ingredients by combining the soy sauce, dark soy sauce, rice vinegar, dark brown sugar, chicken stock or water, sesame oil and white pepper and set aside.
- Heat 3 tablespoons of vegetable oil in a wok or large frying pan on high heat until just smoking, and spread the chicken evenly. Let the chicken sear on one side for 1 minute. Use a metal wok spatula (you can also use a rubber spatula if you can’t use metal utensils on your pan) to turn the chicken and sear another minute. Turn off the heat and move the seared chicken to a plate. Set aside.
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