Sweet and Spicy Bourbon Chicken with Rice
Bite size chicken simmered in a sticky brown sugar, soy, and bourbon glaze with a little red pepper heat.
Equipment
- Large skillet
Ingredients
Main Ingredients
- 2 lb boneless chicken breasts cut into bite size pieces
- 2 tbsp olive oil
- 1 cloves garlic crushed
- ¼ tsp ground ginger
- ½ tsp crushed red pepper flakes
- ½ cup apple juice or unsweetened applesauce
- ⅓ cup brown sugar
- 2 tbsp ketchup
- 1 tbsp cider vinegar
- ½ cup water
- ⅓ cup low sodium soy sauce
- 2 tbsp bourbon optional
- 4 cup cooked white rice for serving
Instructions
Cooking
- Brown the chicken. Cook the chicken in olive oil over medium low heat until lightly browned, then remove it.
- Make the sauce. Add the garlic, ginger, pepper flakes, apple juice, sugar, ketchup, vinegar, water, soy sauce, and bourbon and heat until dissolved.
- Simmer. Return the chicken, boil hard briefly, then simmer 20 minutes until thick and the chicken reaches 165 degrees F.
- Serve. Spoon over hot rice.
Notes
Substitutions: Omit the bourbon for an alcohol free sauce.
Tips: Cut the chicken evenly so it cooks at the same pace.
Storage: Refrigerate for up to 3 days.