Saturday, June 9, 2012

Bourbon Chicken Lightened Up

We used to have Bourbon Chicken place at our mall and it was amazing! But then they got new owners and it wasn't so delicious anymore. It was actually pretty nasty. The chicken was fatty and it just never tasted the same. And then one day it just wasn't there anymore. I wonder if too many people were just disgusted by it? No idea. Well we thought we would try to make bourbon chicken ourselves and let me tell you... it was a hit! Oh and did I mention it's a healthy version? Yup! It tastes just as delicious but it won't clog your arteries.

Adapted from :

For the chicken:

2 medium chicken breasts
1 tsp. vegetable oil
1 tsp. fresh ginger, grated
2 garlic cloves, grated
1/2 tsp. black pepper
1/2 tsp. crushed red pepper flakes
1/4 tsp. kosher salt
2 Tbsp. light soy sauce

For the sauce:

1 Tbsp. fresh ginger, grated
2 garlic cloves, grated
1/2 tsp. crushed red pepper flakes
1 Tbsp. brown sugar
1/4 c. apple juice
1/2 c. water
2 Tbsp. ketchup
1 Tbsp. apple cider vinegar
1/3 c. light soy sauce


1. For the chicken: Cut the chicken into 1 inch cubes. Toss with all of the ingredients. Grill on high, about 8 minutes total or until no longer pink. I used metal skewers.

2. For the sauce: Combine all ingredients in a saucepan, boil then simmer for 5 minutes.

3. Add cooked chicken to the sauce and let sit for 10 minutes.

If you want a thicker sauce add a cornstarch slurry.

**This makes a lot of sauce, you could easily halve this recipe or add a lot more chicken without doubling the sauce!


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