I'm sure you have all walked through the food court at the mall only to be approached by someone pushing samples of Bourbon Chicken. Funny thing is, when I was little I remember my mom loved those samples and would always have us walk by so she could get one. So when I saw the recipe for it on Christine's Kitchen Chronicles, the blog I was given in this A Taste of Home Cooking Recipe Swap, I knew I had to make it for my mom.
The recipe called for a good amount of red pepper flakes and while my dad and I would have loved it to be spicy, I knew my mom wouldn't like it. I only used 1/4 tsp, and then my dad and I just added Sriracha sauce to our plates. I also used a bit more liquid when cooking so we'd have more sauce.
My mom liked this, although she did say it was very different from what she remembered at the mall - that's probably a good thing! My dad and I liked it too, and my little one even ate it and kept asking for more Sriracha.
Thanks for sharing this recipe, Christine!
Bourbon Street Chicken
Source: Christine's Kitchen Chronicles
- 2 lb boneless chicken breasts, cut into bite-sized pieces
- 1 Tbsp olive oil
- 1 garlic clove, crushed
- 1/4 tsp ginger
- 3/4 tsp crushed red pepper flakes (For added heat, add a squirt of Sriracha)
- 1/4 c apple juice
- 1/3 cup light brown sugar
- 2 Tbsp ketchup
- 1 Tbsp cider vinegar
- 1/2 c water (I used about 3/4 c low sodium chicken broth instead of 1/2 c water)
- 1/3 c low sodium soy sauce
- 1 Tbsp cornstarch dissolved in a bit of water
- Heat oil in a large skillet. Add chicken pieces and cook until lightly browned. Remove and set aside on a plate.
- Add remaining ingredients and heat until well blended and dissolved. Add the chicken back in then bring to a hard boil.
- Reduce heat and simmer for 20 minutes uncovered. Add the cornstarch mixture and continue to cook until thickened.
- Serve over hot rice.