If you like bourbon chicken from the food court at the mall, you’ll love this homemade version!
Years ago Mr. Williams lived by a mall that had a bourbon chicken restaurant. It was, by far, my favorite food court meal and we got it often. We recently went back to get it and the restaurant had closed. It hurt my heart. I have yet to find a place that makes it as well as they did, but this is a good copycat recipe. Since I love carbs, I always got potatoes and rice as my sides so that’s how I served it. I made these roasted potatoes but cut them into discs instead of the usual cubes. Next time I should probably be a grown up and serve it with a veggie.
Fun Fact: There’s no bourbon in this recipe, which many of you have pointed out to me. The name Bourbon Chicken comes from Bourbon Street in New Orleans, which it’s named after.
Bourbon Chicken with Roasted Potatoes
- 3 boneless chicken breasts 1.5 lbs, cut into bite-size pieces
- 1 1/2 Tablespoons olive oil
- 1/2 TB minced garlic
- 1/3 teaspoon ginger
- 1 1/8 teaspoon crushed red pepper flakes
- 1/3 cup apple juice
- 1/2 cup light brown sugar
- 3 Tablespoon ketchup
- 1 1/2 Tablespoon apple cider vinegar
- 3/4 cup water
- 1/2 cup soy sauce
- 1 1/2 Tablespoon cornstarch if you want to thicken your sauce
- Heat olive oil in a large skillet.
- Add chicken pieces and cook until lightly browned. Remove chicken from pan.
- Add the remaining ingredients, heating over medium heat until fully blended and dissolved.
- Replace chicken into the sauce chicken and bring to a hard boil.
- Reduce heat and simmer for 20 minutes uncovered.
- Serve over hot rice. (I used Uncle Ben’s Ready Rice – slacker’s dream)