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Bourbon Chicken with Roasted Potatoes
If you like bourbon chicken from the food court at the mall, you'll love this homemade stovetop version!
Prep Time
10
minutes
minutes
Cook Time
30
minutes
minutes
Total Time
40
minutes
minutes
Servings
4
servings
Author
Melissa Williams | Persnickety Plates
Ingredients
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
Instructions
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.
Notes
Adapted from Big Oven
Nutrition
Serving:
1
g
|
Calories:
499
kcal
|
Carbohydrates:
37
g
|
Protein:
39
g
|
Fat:
21
g
|
Saturated Fat:
5
g
|
Polyunsaturated Fat:
4
g
|
Monounsaturated Fat:
10
g
|
Trans Fat:
1
g
|
Cholesterol:
109
mg
|
Sodium:
1850
mg
|
Potassium:
550
mg
|
Fiber:
1
g
|
Sugar:
32
g
|
Vitamin A:
366
IU
|
Vitamin C:
1
mg
|
Calcium:
56
mg
|
Iron:
2
mg