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
oil
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.

5 comments:

  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.

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    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.

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  2. This looks fabulous!

    found it on Talented Tuesdays

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  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.

    ~Lorelai
    Life With Lorelai

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  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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