Legend has it that Bourbon Chicken was so named because a Chinese cook made it in a restaurant on Bourbon Street. Whether this is true or not, Bourbon Chicken is incredible and quite fitting for a Mardi Gras celebration! I don't know whether the original recipe contained Bourbon or not. However, I didn't think that I could go wrong by including it. Laissez les bons temps rouler!
- 1 pound skinless and boneless chicken breasts
- ½ teaspoon baking soda
- ½ cup water
- 1 Tablespoon corn starch divided
- ¼ cup Bourbon divided
- 2 Tablespoons rice vinegar
- ¼ cup low sodium soy sauce
- ¼ cup light brown sugar, packed (1.875 ounces)
- ½ Tablespoon grated fresh ginger
- 2 cloves garlic, minced
- 1 pinch red pepper flakes
- 1 Tablespoon peanut oil
- White rice
Mix chicken with baking soda and water. Let sit 15 minutes. Rinse well under cold water; drain well. Pat dry with paper towels.
Combine 1 tablespoon Bourbon with 2 teaspoons cornstarch. Add to chicken; mix well.
Combine remaining 3 tablespoons Bourbon, rice vinegar, soy sauce, brown sugar, and remaining 1 teaspoon cornstarch. Set aside.
Heat 1 tablespoon peanut oil in Wok or skillet over medium high heat. Add chicken. Cook, stirring frequently until chicken is no longer pink, about 5 minutes.
Add ginger, garlic, and red pepper flakes; cook 30 seconds or until fragrant.
Add Bourbon sauce. Cook, stirring frequently until thickened and chicken is done, about 5 minutes.
Serve over white rice.
Calories: 267kcal | Carbohydrates: 17g | Protein: 25g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 72mg | Sodium: 806mg | Potassium: 466mg | Sugar: 13g | Vitamin A: 35IU | Vitamin C: 1.8mg | Calcium: 23mg | Iron: 0.8mg