Bourbon chicken is one of my favorite chicken recipes. Love the simplicity of the tangy sweet flavor served over white rice.
You may want to double the sauce portion of the recipe to make sure you have enough for leftovers the next day!
The sauce would make the perfect BBQ sauce, the best I have ever had. It would be perfect over shredded chicken or pork served on a sandwich. Grilled BBQ chicken basted with this sauce would be awesome!
Directions:
5 chicken breasts (recommend frozen boneless skinless) - cube into bite sized pieces and pan fry in 2 Tbsp olive oil with 1 green pepper and 1/4 cup jarred roasted red pepper (peppers are optional).
Once the chicken is a little browned (after draining the skillet before adding anything else), add a couple spoonfuls of sauce to the browning chicken to caramelize the chicken as it browned. Add a tiny bit more as the sauce disappears into the chicken and repeat this around 4 times.
Sauce:
Mix and wisk in a separate bowl until well combined:
1 cloves garlic, minced
1/4 cup pineapple juice
1/3 cup brown sugar
2 Tbsp ketchup
1 Tbsp apple cider vinegar
1/2 cup chicken broth
1/3 cup soy sauce
pinch red pepper flakes (adjust to how much heat you prefer)
1 Tbsp cornstarch
Add to the chicken and stir and simmer on low heat, stirring occasionally.
Serve over rice . . . I prefer it over white rice!
