Copycat Bourbon Chicken
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: main dish chicken
- Cuisine: Asian
Ingredients
Both Versions: Vegetables:
- 2 tablespoons olive oil
- 1 small onion, sliced pole to pole (optional)
- 8 ounces mushrooms, sliced (optional)
Both Versions: Sauce:
- 1 clove garlic, crushed
- 1/4 teaspoon red pepper flakes; more can be added
- 1/2 teaspoon ground ginger (or freshly grated – ground tastes more like the restaurant version)
- 1/3 cup brown sugar
- 1/2 cup soy sauce
- 1/2 cup of apple juice or chicken stock
- 1/4 cup water
- 1 tablespoon Bourbon or Whiskey, optional
- 2 tablespoons Plum Sauce (or 2 tablespoons ketchup)
- 2 tablespoons Rice Vinegar (or 1 tablespoon apple cider or white vinegar)
- 1/8 teaspoon of liquid smoke (recipe is best with the liquid smoke)
Skillet Version – Chicken:
- 1 pound chicken, cut into chunks, about 3/4 inches (see note)
- 2 tablespoons cornstarch
- 2 green onions, sliced thinly on the diagonal, for garnish
Grilled Version – Chicken:
- 1 pound chicken, If thighs, pound to even thickness. If breasts, slice in half horizontally and pound
- oil as needed for grill grates or grill pan
- 2 green onions, sliced thinly on the diagonal, for garnish
Instructions
Recipe Notes:
- This easy skillet recipe cooks in minutes, so start the rice first, which will take about 20 minutes.
- Chicken can be difficult to cut to size, but do aim for 3/4″ so the chicken is done as the sauce is thickened. Too small it may be dry and too large, the sauce may need to be thinned.
- If not using the onions and mushrooms, simply omit them and start the recipe by adding the oil to the skillet, then the remaining sauce ingredients.
Sauce:
Mix together before starting recipe.
Skillet Version:
In this version, the chicken cooks right in the skillet after the onions and mushrooms are golden brown.
Preheat a large saute pan or skillet to medium-high with the two tablespoons of oil. Add onions and mushrooms if using. As the onions and mushrooms begin to cook, toss chicken pieces with cornstarch. When the vegetables are golden brown, push them aside, and add the chicken, separating with a spatula. Cook until chicken is not quite finished, but has turned white on all sides.
Add sauce to skillet. Bring to a boil, add a lid, and reduce to a good simmer. Simmer for several minutes, stirring occasionally until chicken is well coated with sauce and cooked through. If sauce seems too thin, remove the lid and allow some evaporation. If too thick, add water, a tablespoon at a time.
Sprinkle finished dish with green onion and serve with rice.
Grilled Version:
In this version, the chicken is grilled until there are good grill marks and added to the skillet after the mushrooms are golden brown.
Preheat a large saute pan or skillet to medium-high with the two tablespoons of oil. Add onions and mushrooms if using. As the onions and mushrooms begin to cook, grill chicken over medium-high heat, on grill or in grill pan, oiling grates as necessary. Turn once or twice, getting good grill marks. Chop into bite-sized pieces.
Once the vegetables are golden brown, add sauce ingredients and cook until slightly thickened. Add chicken to the skillet and toss together with the sauce; simmer until chicken is cooked through and sauce is desired consistency.
Sprinkle finished dish with green onion and serve with rice.
Nutrition:
per serving estimate, for chicken and sauce: Cal 382; fat 11g; chol 83mg; carb 44g; sod 695. prot 34g; sug 25g