If you like bourbon chicken from the food court at the mall, you’ll love this homemade stovetop version!
Maybe you’ve made my crockpot bourbon chicken recipe, but this one is made quickly on the stovetop, and I pair it with roasted potatoes.
It’s sweet, a touch spicy, perfect over rice and it rivals the dish I used to get at the mall in college.
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.
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Bourbon Chicken with Roasted Potatoes
- 1.5 pounds boneless chicken breasts cut into bite-size pieces
- 1 ½ Tablespoons olive oil
- ½ Tablespoon minced garlic
- ⅓ teaspoon ground ginger
- 1 ⅛ teaspoon crushed red pepper flakes
- ⅓ cup apple juice
- ½ cup light brown sugar
- 3 Tablespoons ketchup
- 1 ½ Tablespoons apple cider vinegar
- ¾ cup water
- ½ cup soy sauce I use low sodium
- 1 ½ Tablespoons 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 and bring to a hard boil.
- Reduce heat and simmer for 20 minutes uncovered.
- Serve over hot rice.
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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