Sunday, May 1

Bourbon Chicken - Carry-out at Home

This is a recipe I found online that we’ve made quite a few times. Think Chinese carry-out but without the breading. As you know from my previous posts, I love sauces and this dish has a very nice sauce. When we eat at Chinese restaurants we typically order the infamous Orange Chicken or General Tso’s Chicken. They’re so good, even though you KNOW they’re not great for you. That’s why when I saw this recipe I could tell the sauce would taste good and since the chicken is not breaded it would definitely be healthier than ordering carry-out.

The only ingredient you may not have on hand for this recipe is ginger. Don’t use powdered ginger as the taste is just not the same. I suggest using fresh ginger and grating it OR buying chopped ginger that comes in a jar. I keep a jar of chopped ginger in my fridge as it’s always nice to have on hand when you decide to make a random dish like this. You’ll notice that apple juice is also called for in this recipe. What I’ve come to realize is that apple juice as well as orange juice are used in quite a few recipes for sauces. If you’re like me and you don’t regularly drink these beverages, keep a small stash of single serving size bottles on hand. In the past I’ve bought large bottles, used what I needed, and the rest went to waste. The small bottles allow you to use just the right amount without leaving much waste. 

The cooking directions for this recipe are really quite simple. When preparing the sauce keep in mind that it will be a very thin sauce. Look at the consistency of the sauce in the skillet before you add the chicken and see if it’s to your liking. If you’d prefer it to be thicker you can always add a little bit of cornstarch. I like that the sauce is thin because I typically serve this dish with rice and the sauce can easily be poured over the rice for extra flavor. Also, one tip I’ve learned along the way is to not fully cook the chicken (slightly browned on the outside) in the skillet as it will continue to cook when it’s added to the prepared sauce and simmered (for 20 minutes). This will allow the chicken to stay moist and not overcook.

Bourbon Chicken
Adapted from Recipe #45809 by LinMarie,
Serves 4
Prep Time: 15 mins.
Cook Time: 20 mins.

  • 2 lbs boneless chicken breasts, cut into bite-size pieces
  • 1 -2 tablespoon olive oil
  • 1 garlic clove, crushed
  • 1/4 teaspoon ginger
  • 3/4 teaspoon crushed red pepper flakes
  • 1/4 cup apple juice
  • 1/3 cup light brown sugar
  • 2 tablespoons ketchup
  • 1 tablespoon apple cider vinegar
  • 1/2 cup water
  • 1/3 cup soy sauce
  1. Heat oil in a large skillet.
  2. Add chicken pieces and cook until almost fully cooked.
  3. Remove chicken and set aside.
  4. Combine remaining ingredients in a medium sized bowl.  Stir to combine well.  Pour into the skillet and heat over medium heat, stirring a few times.
  5. Add chicken and bring to a hard boil.
  6. Reduce heat and simmer for 20 minutes.

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