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Not-Your-Momma's Bourbon Chicken

ChickenStove-TopGastro-Pub

Time: 40 minutes

Yield: 8 servings

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About

Belly up to the kitchen bar and let's get cooking in a way that she would never dream of! Not-Your-Momma's Bourbon Chicken is proof that your dinner pallet has matured and aged to perfection. When chicken is tenderly simmered in a sauce that is sweet and a little spicy, you straight up know it's going to be delicious! No angel shares here, you know every batch of this outstanding Not-Your-Momma's Bourbon Chicken will be quickly devoured... of course, in a neat and reserved fashion. Momma will "barrel-y" know what to think!

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Ingredients

  • 6 chicken breasts, boneless and skinless, cut into 1-inch-thick pieces
  • 3 tablespoons cornstarch, divided
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 tablespoons canola oil
  • 2 cloves garlic, minced
  • 1 cup plus 1 tablespoon water, divided
  • 1/2 cup apple juice
  • 1/4 cup bourbon
  • 1/2 cup chicken broth
  • 2/3 cup low-sodium soy sauce
  • 1/3 cup ketchup
  • 2 tablespoons apple cider vinegar
  • 1 cup light brown sugar, packed
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon crushed red pepper flakes
  • chives, to taste, sliced, for garnish

Directions

Step 1 -In a large bowl, add the chicken pieces, 2 tablespoons of the cornstarch, the salt, and the black pepper and toss to combine.

Step 2 -In a large nonstick skillet over medium-high heat, add 2 tablespoons of the canola oil.

Step 3 -Add half of the seasoned chicken pieces to the hot oil and cook, without stirring, about 3 minutes.

Step 4 -Turn the chicken pieces and cook until they reach an internal temperature of 165 degrees F and the juices run clear, about 3 minutes. Transfer to a paper-towel-lined plate to drain. Repeat the cooking process with the remaining chicken pieces, using the remaining canola oil.

Step 5 -In the same skillet, add the garlic and cook until it is fragrant, about 20 seconds.

Step 6 -Add 1 cup of the water, the apple juice, the bourbon, the chicken broth, the soy sauce, the ketchup, the apple cider vinegar, the brown sugar, the onion powder, the ginger, and the red pepper flakes to the garlic and bring to a boil.

Step 7 -Add the cooked chicken to the sauce and cook until the liquid has reduced by about half, about 10-15 minutes.

Step 8 -In a small bowl, add the remaining cornstarch and the remaining water and stir to combine.

Step 9 -Add the slurry mixture to the chicken mixture and stir to combine. Cook until the sauce has thickened.

Step 10 -Serve the chicken topped with the sauce and garnished with the chives.

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