Wednesday, February 29, 2012

Bourbon Chicken

I found this recipe by googling the title and came across this recipe on  It scored 4.5/5 stars and over 2,500 reviewed the recipe!  I've never seen a recipe reviewed so many times!  This dish was easy and delicious!  Great for a weeknight meal.  Mark liked it too!  I modified it a little from the original and this served 2 people for dinner plus 1 or 2 meals for leftovers. 

It's funny that this recipe is called "bourbon chicken" when it actually has no bourbon at all.  It's supposed to taste like the "mall chicken", you know, they are always handing out samples in the food court.  A lot of reviewers said it tastes like the chicken in the mall food court.  I didn't think it did but I thought it was good in it's own right.  The one in the mall probably has a LOT more sodium and other unhealthy things in there. 

Update: I ended up with some sauce leftover after we had eaten all the chicken, so I ended up dicing up some firm tofu to put in the sauce over rice.  Delicious!  So you can make this dish vegetarian/vegan too.

Bourbon Chicken
5 chicken tenderloins, cut into bite sized pieces
about 3 tablespoons of cornstarch
1-2 tablespoons olive oil
3 garlic cloves, minced
1/2 teaspoon crushed red pepper flakes
1/4 cup orange juice
1/3 cup light brown sugar
2 tablespoons ketchup
1 tablespoon cider vinegar
1/2 cup water
1/3 cup low-sodium soy sauce
1 package frozen "asian medley" vegetables or any other veggie of choice

Heat oil in a large skillet.  Coat chicken pieces in about ONE tablespoon of cornstarch.  Add chicken to the hot skillet and cook until lightly browned.  Remove chicken.  Add remaining ingredients, heating over medium heat until well mixed and dissolved.  Add chicken and bring to a hard boil.  Reduce heat and simmer for 20 minutes.  After the first 10 minutes of simmering, you can add the frozen veggies so that they can cook until crisp tender.  In the last few minutes of simmering, slowly add about 2 tablespoons of cornstarch until desired consistency is reached.  Serve over hot rice (I used a rice blend of brown, white, and wild). 

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