Monday, February 2, 2015

Bourbon Chicken

Bourbon Chicken

2 lbs. chicken breasts, cut into bite sized pieces
1/2 c. bourbon
1/4 c. soy sauce
1 tsp. ginger
1 clove garlic
1/4 c. vinegar
1/4 c. brown sugar
chopped green onions for garnish
white or brown rice, cooked
1 Tbsp. cornstarch
1/4 c. water

1.  Mix together chicken, bourbon, soy sauce, ginger, garlic, vinegar and brown sugar. Let marinate several hours. Drain; but reserve the marinade.

2.  Preheat skillet or wok.  Drizzle with oil. Add chicken. Stir fry until browned. Add marinade. Bring to a boil. Reduce to simmer; simmer 15 to 20 minutes.

3.  Mix cornstarch and water. Add to chicken. Bring to a boil; simmer until thickened.
Serve over rice. Garnish with green onions.

*I usually serve this with steamed broccoli or green beans.


  1. Does the strong flavor of the bourbon "cook off" or does it remain "strong"?
    Thanks and it sounds like an interesting dish if the alcohol taste it not over powering.

    1. Hi James! Thank you for stopping by. The recipe calls for half a cup of bourbon, but you can cut it back to a third (or a quarter) of a cup. That's what I usually do. To me, the half cup can be a bit strong. The first time I made this, I misread the recipe and put in a whole cup. Wow! Now, that was too strong. The lesser amounts don't overpower.

  2. This looks fabulous!

    found it on Talented Tuesdays

  3. Oh, that looks GOOD! and I'm getting hungry for dinner... Thanks for sharing at the #HomeMattersParty :) Hope to see you again next week.

    Life With Lorelai

  4. This is a great chicken recipe. Thanks so much for sharing with Full Plate Thursday and come back soon!
    Miz Helen


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