5 Minute Prep Chinese Bourbon Chicken Food

BOURBON CHICKEN

Steps:

• In a medium sized skillet over medium high heat add the olive oil and chicken. Cook until brown and no longer pink.
• In a small bowl whisk together bourbon, soy sauce, brown sugar, and garlic. Whisk together cornstarch and water and add to the sauce.
• Pour the sauce over the chicken and simmer for 3-4 minutes until the sauce thickens up. Serve over rice and garnish with chopped green onions if desired.

5-MINUTE PREP CHINESE BOURBON CHICKEN

Steps:

• In a wok or a skillet, heat the oil and add the garlic and ginger. Cook for a few seconds, stirring, so they don't burn. Add the chicken and onion and cook, stirring, until the meat is cooked through.
• Meanwhile, combine the bourbon, water, rice vinegar, ketchup, soy sauce, chili garlic sauce, and cornstarch in a small bowl.
• Pour the sauce into the skillet and stir well to coat the chicken. Keep cooking until the sauce thickens.
• Serve over the rice sprinkled with the sesame seeds and chopped chives. Enjoy!

CHINESE STYLE BOURBON CHICKEN

Steps:

• 1. Grill Chicken over medium coals, 8 minutes per side, or bake in oven 25 minutes at 375 degrees. Set aside; keep warm in 170 degree oven.
• 2. Heat peanut oil in a shallow sauce pan over medium heat. Add minced garlic and ginger saute over medium high heat for 30 seconds until aromatic!
• 3. Stir in, rice vinegar, bourbon, red chili sauce, soy sauce, brown sugar and cornstarch into saucepan. Bring the sauce to a boil. Reduce the heat and simmer for 5 minutes or until thickened.
• 4. While sauce is cooking, Slice the grilled chicken into strips and return to oven to keep warm.
• 5. Toss chicken into the the sauce until well coated.
• 6. Serve over white rice and garnish with sliced green onion.

BOURBON CHICKEN

Steps:

• Start by marinating the chicken. Mix 3 tablespoons water and 1 teaspoon soy sauce with the chicken chunks, working it with your hands until the chicken has absorbed all of the liquid. Adding water and soy sauce to the chicken (especially true if using chicken breast) results in a moist and tender chicken experience!
• Once the chicken has absorbed the liquid, mix 2 teaspoons of cornstarch into the chicken until well combined and set aside.
• Mix the sauce ingredients by combining the soy sauce, dark soy sauce, rice vinegar, dark brown sugar, chicken stock or water, sesame oil and white pepper and set aside.
• Heat 3 tablespoons of vegetable oil in a wok or large frying pan on high heat until just smoking, and spread the chicken evenly. Let the chicken sear on one side for 1 minute. Use a metal wok spatula (you can also use a rubber spatula if you can't use metal utensils on your pan) to turn the chicken and sear another minute. Turn off the heat and move the seared chicken to a plate. Set aside.
• Return the wok to medium heat and immediately add the ginger (if using), garlic, and minced onion. Stir-fry for 20 seconds or until the onion is translucent, taking care not to burn the mixture.
• Stir in the bourbon to deglaze the wok, most all of the alcohol will cook off leaving the flavor behind. After 30 seconds or so, pour in the sauce mixture and stir to further deglaze the sides of the wok. Once the sauce comes to a simmer, add the chicken back to the wok. Stir until the sauce comes back to a simmer and gradually stir in the cornstarch and water mixture (stir it up first, as the cornstarch may have settled).
• Continue to stir and cook until the sauce has thickened enough to coat a spoon. At this point, you can remove the smashed piece of ginger or warn your guests so there are no surprises! Stir in the scallions and serve with steamed white rice!