Guys, guyyyys! If you’ve ever ordered the Bourbon Street Chicken from Chuck-a-Rama– and find yourself going back for more…over and over…
you’re gonna LOVE this recipe!
I’ve tried and tweaked it to perfection so that you don’t have to. And the best perk is that it’s even better than the restaurant kind because you know exactly what is in it!!
The first time I made this recipe–it was great, however there was absolutely NOT enough sauce and sauce is really important to some of us. So that was the first tweak. More sauce.
Next, I adjusted the ginger for the right amount of warmth, without causing a 3 alarm fire. Second tweak.
Lastly, some of the recipes called for actual whiskey, which ain’t happening at this place–so we’re using apple or cranberry juice. It’s perfect.
So, brace yourself. After you make this scrumptious chicken, you may just feel an overwhelming urge to send me a million dollars.
You just go right ahead.
Heh, heh.
Bourbon Street Chicken
Ingredients
2-3 boneless, skinless chicken breasts, trimmed
2-3 Tbsps olive oil
1-1/2 tsps ground ginger
1-1/2 tsps garlic powder
1/2 tsp black pepper
1 C soy sauce
1 C apple or cranberry sauce
1-1/2 cups water
3T rice or apple cider vinegar
1 C brown sugar
3 T corn starch
1/2 c water
In a bowl stir together the ginger, pepper, soy sauce, apple juice, water, garlic, vinegar and brown sugar. Set sauce aside to allow sugar to disolve and spices to mix. In a separate small bowl stir cornstarch and water together until smooth.
Cut the chicken into bite size pieces and trim any excess fat, tendons and gristle. Heat olive oil in large skillet on medium high heat. Add chicken and cook until it begins to brown–about 8-10 minutes. Stir occasionally so that each piece browns evenly.
Slowly add sauce to chicken and stir well. When mixture comes to a boil, lower heat and allow sauce to simmer about 15 minutes.
With a spatula or whisk, push some of the chicken to side of the pan in order to make a little pool of sauce. Whisk cornstarch mixture briskly into the sauce. It will thicken quickly. Stir into chicken mixture evenly.
Serve over rice.
- 2-3 boneless, skinless chicken breasts, trimmed
- 2-3 Tbsps olive oil
- Sauce
- 1-1/2 tsps ground ginger
- 1-1/2 tsps garlic powder
- ½ tsp black pepper
- 1 C soy sauce
- 1 C apple or cranberry sauce
- 1-1/2 cups water
- 3T rice or apple cider vinegar
- 1 C brown sugar
- 3 T corn starch
- ½ c water
- In a bowl stir together the ginger, pepper, soy sauce, apple juice, water, garlic, vinegar and brown sugar.
- Set sauce aside to allow sugar to disolve and spices to mix.
- In a separate small bowl stir cornstarch and water together until smooth.
- Set aside.
- Cut the chicken into bite size pieces and trim any excess fat, tendons and gristle.
- Heat olive oil in large skillet on medium high heat.
- Add chicken and cook until it begins to brown--about 8-10 minutes.
- Stir occasionally so that each piece browns evenly.
- Slowly add sauce to chicken and stir well.
- When mixture comes to a boil, lower heat and allow sauce to simmer about 15 minutes.
- With a spatula or whisk, push some of the chicken to side of the pan in order to make a little pool of sauce.
- Whisk cornstarch mixture briskly into the sauce. It will thicken quickly.
- Stir into chicken mixture evenly.
- Serve over rice.