Bourbon Chicken Food

BOURBON CHICKEN

Steps:

• Place chicken breasts in a 9x13 inch baking dish. In a small bowl combine the ginger, soy sauce, onion flakes, sugar, bourbon and garlic powder. Mix together and pour mixture over chicken. Cover dish and place in refrigerator. Marinate overnight.
• Preheat oven to 325 degrees F (165 degrees C).
• Remove dish from refrigerator and remove cover. Bake in the preheated oven, basting frequently, for 1 1/2 hours or until chicken is well browned and juices run clear.

BEST BOURBON CHICKEN

Steps:

• Heat the oil in a large heavy pan or Dutch oven, and brown the chicken pieces until lightly golden on all sides, about 10 minutes. Transfer the chicken to a bowl.
• In the same dutch oven, whisk the water, brown sugar, 3/4 cup of fruit juice cocktail, soy sauce, ketchup, bourbon liqueur, apple cider vinegar, garlic, dried onion, red pepper flakes, and ground ginger into the Dutch oven. Bring the sauce to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon.
• Stir the chicken back into the sauce, and bring to a full boil over medium-high heat. Reduce the heat to medium-low, and simmer until the sauce is reduced and thickened and the chicken pieces are no longer pink in the middle, about 20 minutes.
• Remove the chicken pieces to a bowl with a slotted spoon. Stir together 1/4 cup of fruit juice cocktail with the cornstarch until smooth, and whisk the cornstarch mixture into the sauce, stirring constantly to avoid lumps. Bring the sauce back to a simmer, let thicken for about 1 minute, and return the chicken pieces to the sauce. Stir to combine, and serve.

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.

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!

BOURBON CHICKEN

Steps:

• Editor's Note: Named Bourbon Chicken because it was supposedly created by a Chinese cook who worked in a restaurant on Bourbon Street.
• Heat oil in a large skillet.
• Add chicken pieces and cook until lightly browned.
• Remove chicken.
• Add remaining ingredients, heating over medium Heat until well mixed and dissolved.
• Add chicken and bring to a hard boil.
• Reduce heat and simmer for 20 minutes.
• Serve over hot rice and ENJOY.

BOOZY BOURBON CHICKEN MARINADE

Steps:

• Stir together the bourbon, oil, mustard, Worcestershire, sugar, 1 teaspoon salt and 1/2 teaspoon pepper in a medium bowl. Use in place of your favorite chicken marinade.

BOURBON CHICKEN

Steps:

• Saute chicken in large skillet over medium high heat until cooked through (no longer pink).
• In a bowl, combine the rest of the ingredients. Stir until sugar is dissolved.
• Pour over chicken & simmer 10 minutes or until sauce is thickened to taste.
• Serve over cooked rice.

BOURBON CHICKEN

Steps:

• Make marinade and add chicken. Pour into a large ziplock bag, and refrigerate several hours or overnight, turning occasionally.
• Pour contents into a deep baking dish, cover and bake at 350º for 45 to 60 minutes.
• Serve over rice if desired.

BOURBON SCALLION CHICKEN

Steps:

• Mix ingredients for sauce in a small bowl.
• Saute chicken in butter in a large skillet, until nicely browned, being careful not to burn the butter.
• Add the sauce and stir, bringing to a boil.
• Reduce heat and cook, stirring, 20-25 minutes or until sauce has thickened and chicken is cooked through.

BOURBON CHICKEN RICE BOWL

Steps:

• 1. In a medium bowl, combine the chicken, bourbon, soy sauce, and sugar until well-mixed and let stand while you cook the vegetables. 2. Bring a large saucepan of water to a boil. Add the broccoli and carrots and cook until just tender, about 4 minutes. Drain well and reserve. 3. Heat the oil in a large skillet over medium-high heat. Add the onion and cook, stirring, until browned, about 3 minutes. Add the chicken and its marinade. Cook, stirring occasionally, until the meat just loses its pinkness, about 3 minutes. Divide the rice among serving bowls and top with the chicken and vegetables. 4. Once the stovetop is cool, wipe up any oil splatters with Clorox® Disinfecting Wipes*. Rinse hands when complete.
• *Use as directed. For surfaces that may come in contact with food, a potable water rinse is required.

STICKY MAPLE BOURBON CHICKEN

Steps:

• Place a large heavy-bottom or cast-iron skillet over medium-high heat with the olive oil. Season the chicken liberally with salt and pepper. Add the chicken to the pan breast-side down and sear until deep golden brown, 4 to 5 minutes.
• While the chicken in searing, in a small dish whisk together the stock, syrup, and bourbon. Add the bourbon mixture to the skillet along with the thyme sprigs and continue cooking, turning the chicken occasionally, until the meat is cooked through and the sauce has reduced to a thick syrupy consistency, 8 to 10 minutes. (If the sauce reduces to a syrupy consistency before the chicken has cooked through, add a few splashes of stock to the skillet and continue cooking.)
• To serve, remove and discard the thyme sprigs. Spoon the sticky sauce over the chicken and enjoy warm.

CHINESE BOURBON CHICKEN

Steps:

• Trim the fat from the chicken, cut into 1 inch pieces.
• In a large, non-porous container, mix together the soy sauce, the sweet soy sauce, the sugar, the bourbon, the ginger, and the garlic.
• Add the chicken, toss to coat evenly.
• Cover tightly and refrigerate over night.
• Remove the chicken from the marinade, do not discard the marinade, it will be used later.
• Heat the oil in a large saute pan or wok. Make sure the pan is nice and hot before continuing. A sure fire way of ruining a stir-fry is starting cooking in a less-than-blazing-hot pan.
• Add the chicken to the pan, cook until the liquid has evaporated and the chicken is nicely browned.
• While the chicken is cooking, mix the cornstarch with a little water, add the slurry (a mixture of cornstarch and water) to the marinating liquid.
• Keeping the heat on high, add the marinade to the pan and cook until it thickens.
• Remove from heat, serve over rice, garnished with roughly chopped cilantro.

BOURBON CHICKEN

Steps:

• Mix all ingredients except dressing and chicken until blended. Reserve for later use.
• Heat dressing in large skillet over medium-high heat.
• Add chicken; cook and stir 4 to 5 min. or until no longer pink.
• Stir in reserved chicken broth mixture. Bring to boil, stirring frequently.
• Simmer over medium-low heat 15 to 20 min. or until chicken is done and sauce is slightly thickened, stirring occasionally.

BOURBON CHICKEN

Steps:

• Mix 3 tablespoons of cornstarch, salt, and pepper in a bowl.
• Cut the raw chicken into bite sized pieces.
• Pat dry.
• Add it to the cornstarch mixture and toss until coated on all sides.
• Add 2 tablespoons of oil to a heavy skillet on medium high heat. I use cast iron.
• Heat the oil until it shimmers then add about half the chicken pieces.
• Cook for 3 minutes without stirring.
• Turn carefully and cook for 3 more minutes.
• Remove from the pan.
• Add more oil if needed and repeat with the remaining chicken.
• Remove chicken to a platter and keep warm.
• Add the chopped garlic and saute for just a few seconds.
• Add the chicken stock, orange marmalade, bourbon, soy sauce, ketchup, vinegar, brown sugar, onion powder, ground ginger, and red pepper flakes.
• Bring to a boil.
• Carefully spoon the chicken back into the pan.
• Simmer for 15 minutes or until the sauce is reduced and thick, stirring often.
• If you need it thicker add an extra tablespoon of cornstarch to 2 tablespoons of water and stir into the sauce.
• Cook until the sauce is thick.
• Serve immediately over noodles or rice.
• No need to dredge the chicken or sear it as above. You won't need the oil but you will need the cornstarch.
• Add all ingredients except the cornstarch to the slow cooker.
• Cook on low 6 to 8 hours.
• Combine 3 tablespoons of water with the reserved cornstarch and mix until smooth.
• Stir into the cooked chicken mixture in the slow cooker.
• Turn heat to high and let thicken for about 10 to 15 minutes. Stir occasionally.

BOURBON CHICKEN

Steps:

• Cook the rice: Place the rice in a wire mesh sieve or strainer and rinse under cold water for about a minute. In a medium saucepan add the rice and 1 3/4 cups of water. Cover the rice and bring it to a boil over medium heat. Once it comes to a boil, 4-5 minutes, reduce the heat to medium low and let the rice cook for about 10 minutes. After 10 minutes remove from heat and keep the lid on for 10 additional minutes. When ready fluff it with a fork.
• Cook the sauce: In a medium bowl combine the garlic, ginger, chicken stock, bourbon, soy sauce, brown sugar, and apple cider vinegar. Add the sauce to the same skillet where you cooked the chicken and set over medium heat. Bring to a simmer, 2-3 minutes.
• Garnish and serve: Serve the bourbon chicken immediately over rice. Garnish with chives and sesame seeds.
• Storage and reheating instructions: If you have leftovers, you can store the chicken in the fridge for up to 5 days or freeze it for up to 3 months. Reheat bourbon chicken in the microwave with a splash of water or gently in a pot or skillet with a splash of water.