Bourbon Chicken
American-Cajun-Chinese fusion (yes, really) — chicken cubes in a glossy bourbon-soy sauce with brown sugar, garlic and ginger. Mall food court icon, made better at home.
25 minEasy~528 kcal / servingAmerican
Contains soyContains sesame
Nutrition
528 kcal
Calories
41 g
Protein
49 g
Carbs
19 g
Fat
Estimated, per serving
Good to know
Contains soyContains sesame
Ingredients · per serving
- ¼ tsp Chili flakes
- 3 cloves Garlic
- 250 g Chicken thigh fillets
- 3 tbsp Bourbon
- 1 tbsp Sunflower oil
- 1 tsp Fresh ginger
- 3 tbsp Soy sauce
- 100 g Broccoli florets
- 1.5 tbsp Cornflour
- 1 stalk Spring onion
- to taste Salt
- 1 tbsp Apple cider vinegar
- 1 tsp Sesame seeds
- 2 tbsp Tomato ketchup
- 3 tbsp Light brown sugar
- 75 g Jasmine rice
Instructions
- Rinse the rice in cold water. Combine with 150ml water, pinch salt. Boil, cover, lowest heat 12 min, rest 5 min off heat.
- Cube the chicken thighs into 2cm pieces. Pat dry. Toss with 1 tbsp cornflour.
- Mix the sauce: bourbon, soy sauce, brown sugar, apple cider vinegar, ketchup, garlic, ginger and chili flakes in a small bowl. Stir in 1 tsp cornflour mixed with 1 tbsp water.
- Heat the sunflower oil in a wide pan over medium-high heat. Add the chicken pieces in a single layer. Cook 5 minutes without stirring, then 3 minutes turning, until golden and cooked through.
- Pour the sauce over the chicken. Lower heat to medium. Simmer 4-5 minutes until the sauce thickens to a glossy glaze that coats the chicken.
- Off the heat, taste and adjust — more soy if not salty enough, more brown sugar if not sticky-sweet enough.
- Plate over the rice. Scatter with sliced spring onion and sesame seeds. Steamed broccoli alongside for green.
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