HOW TO MAKE BOURBON CHICKEN SAUCE RECIPES

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HOW TO MAKE BOURBON CHICKEN - KITCHN



How to Make Bourbon Chicken - Kitchn image

A step-by-step recipe for making sticky-sweet Bourbon chicken at home.

Provided by Jesse Szewczyk

Categories     Main dish    Dinner    Stir-fry

Total Time 2280S

Prep Time 1200S

Cook Time 1080S

Yield 6

Number Of Ingredients 15

3 cloves garlic
1 (2-inch) piece fresh ginger
1/2 cup apple juice
1/4 cup low-sodium tamari or soy sauce
1/4 cup bourbon
1/4 cup packed light or dark brown sugar
3 tablespoons rice vinegar
1/4 teaspoon red pepper flakes
2 pounds boneless, skinless chicken thighs or breasts
2 tablespoons cornstarch, divided
1 teaspoon kosher salt
3 tablespoons canola or vegetable oil
3 tablespoons cold water
2 large scallions
Steamed rice, for serving (optional)

Steps:

  • Make the sauce. Prepare the following, adding them all to a medium bowl: Mince 3 garlic cloves. Peel and mince a 2-inch piece of ginger until you have 1 tablespoon. Add 1/2 cup apple juice, 1/4 cup low-sodium soy sauce, 1/4 cup bourbon, 1/4 cup packed brown sugar, 3 tablespoons rice vinegar, and 1/4 teaspoon red pepper flakes. Whisk until the sugar is fully dissolved.
  • Coat the chicken in cornstarch. Cut 2 pounds boneless, skinless chicken thighs or breasts into 1-inch chunks, discarding any large pieces of fat, and place in a large bowl. Add 1 tablespoon of the cornstarch and 1 teaspoon kosher salt, and toss until evenly coated.
  • Brown the chicken. Heat a flat-bottomed wok or large frying pan over high heat. Add 3 tablespoons canola or vegetable oil and the chicken and spread into an even layer. (It’s ok if some of the chicken is not touching the bottom of the pan.) Let cook undisturbed until golden-brown and seared on the bottom, 5 to 7 minutes.
  • Simmer in the sauce. Reduce the heat to medium and add the sauce mixture. Stir to thoroughly coat the chicken and let simmer until reduced by half, 6 to 9 minutes. Meanwhile, mix the remaining 1 tablespoon cornstarch and 3 tablespoons cold water in a small bowl, and thinly slice 2 large scallions.
  • Simmer and thicken the sauce. Add the cornstarch mixture to the pan and stir until fully dissolved and combined. Continue cooking, stirring often, until the sauce thickens, is glossy, and coats the chicken, 1 to 2 minutes.
  • Garnish and serve over rice. Serve the chicken over rice if desired and garnish with the sliced scallions.

Nutrition Facts : SaturatedFatContent 2.2 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 22.2 g, SugarContent 8.2 g, ServingSize Serves 6, ProteinContent 31.8 g, FatContent 13.5 g, Calories 368 cal, SodiumContent 732.7 mg, FiberContent 0.6 g, CholesterolContent 0 mg

BOURBON STREET CHICKEN & SHRIMP RECIPE - RECIPES.NET



Bourbon Street Chicken & Shrimp Recipe - Recipes.net image

Whip up something soulful with our Bourbon Street-inspired Chicken & Shrimp Recipe! This Applebee’s copycat recipe is loaded with flavors and healthy too.

Provided by Andrea

Total Time 1 hours 20 minutes

Prep Time 5 minutes

Cook Time 15 minutes

Yield 4

Number Of Ingredients 13

¼ cup bourbon whiskey
2 cloves minced fresh garlic
¼ cup soy sauce
¼ cup olive oil
½ cup brown sugar
1 lb frozen or fresh, peeled with tail-on shrimp
1 lb boneless and skin-on chicken breast
2 tbsp for searing chicken olive oil
2 tbsp for searing shrimp olive oil
2 tbsp olive oil
1 thickly sliced yellow onion
1 thickly sliced green bell pepper
lemon wedges

Steps:

  • Add the bourbon whiskey, fresh garlic, soy sauce, olive oil, and brown sugar in a bowl. Whisk well to combine.
  • Add the shrimp and chicken and use tongs to coat evenly.
  • Chill the marinated meat in the refrigerator for 1 hour.
  • Warm 2 tablespoons of olive oil in a large skillet over medium heat.
  • Place the chicken on the skillet and sear evenly on both sides until brown.
  • Warm 2 tablespoons of olive oil on a separate pan and evenly sear the shrimp. Save the marinade for later use.
  • Transfer both the chicken and shrimp to a foil-covered baking pan and layer the meat.
  • Season with a pinch of salt and pepper to taste.
  • Preheat the oven to 360 degrees F.
  • Roast the meat for 8 minutes.
  • Saute the yellow onion and green bell pepper in olive oil until tender. Set aside.
  • Add the leftover marinade and bring it to a boil. Allow the sauce to reduce briefly for around 5 minutes. Whisk the sauce occasionally.
  • Layer the meat over the onion and pepper sauce. Serve with lemon wedges and enjoy!

Nutrition Facts : Calories 715.00kcal, CarbohydrateContent 32.00g, CholesterolContent 358.00mg, FatContent 39.00g, FiberContent 1.00g, ProteinContent 49.00g, SaturatedFatContent 6.00g, ServingSize 4.00 , SodiumContent 1,833.00mg, SugarContent 29.00g

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