Today’s recipe is brought to you by Angie @ Successful2gether.com. That was my assigned blog this month for The Secret Recipe Club, a fun group I joined 3 months ago that has bloggers from all over the world sharing recipes and comments on a HUGE scale.
Blog assignments are kept secret, so the first thing I do on reveal day is to scroll through the link hop (at the bottom of this post) to find out who got Island Vittles and what they chose to make. It’s a great way to meet other food bloggers and to try out some new recipes!
When I saw Bourbon Chicken on Angie’s site, I knew that was the recipe for me. I’d never heard of the dish before, but just the title conjured up images of shiny glazed chicken, slightly sweet and salty with a hint of bourbon flavour.
At least that’s what I thought — then I read the recipe.
As it turns out, there’s no bourbon (or booze of any kind) in Angie’s version. When I took my research a little further afield on the internet, I was surprised to find that most recipes for Bourbon Chicken are completely void of bourbon. What do I know?
Slightly puzzled but never dissuaded from including booze in the cooking process, I set about adapting Angie’s recipe to include a little JD — and Coke — ’cause what goes better with bourbon than that?
The first time I made this, I used thighs instead of breasts, Coke instead of apple juice. Other than adding 1/4 cup JD to the sauce, those were the only changes I made to Angie’s recipe. Both Howard and I enjoyed it — it was glazed, sweet, salty and delicious — good enough to make again just 3 days later!
The recipe below is the result of a few more personal taste tweaks that I made to the recipe the second time around. I omitted the ketchup and replaced it with a little Worcestershire Sauce to make up for the loss of umami, substituted OJ for the vinegar and reduced the chili flakes ’cause we thought it was a little too spicy. (Which is unusual around here!)
It won’t win any nutrition awards, but it is darn tasty, and it makes a deliciously quick mid-week meal. Some stir fried veg would make the perfect side, but if you’re short on time like I was the night of these photos, stir some frozen edamame into your rice during its last 7 minutes of cooking to squeeze at least a little green into your meal.
: A quick and delicious dinner perfect for a busy weeknight. Serve over rice with stir-fried vegetables.
- Boneless & Skinless Chicken Thighs or Breast – 1 lb (450 g)
- s+p – to taste
- Bourbon – ¼ Cup (60 ml)
- Coke – ¼ Cup (60 ml)
- Soya Sauce – ¼ Cup (60 ml)
- Brown Sugar – ¼ Cup (60 ml)
- Orange Juice – 2 Tble (30 ml)
- Worcestershire Sauce – 1 tsp (5 ml)
- Garlic, minced – 1 clove
- Chili Flakes – ½ tsp (3 ml)
- Vegetable Oil – 2 Tble (30 ml)
- Cut up the chicken into small bite-sizes pieces and season with salt and pepper.
- Combine the bourbon, coke, soya sauce, sugar, orange juice, Worcestershire Sauce, garlic and chili flakes and stir to dissolve the sugar.
- Heat the oil in a heavy skillet over med-high heat for 2-3 minutes, until shimmering. Add the chicken and cook, undisturbed, for 2 minutes. Stir, then cook 2 more minutes, until lightly browned.
- Re-stir the sauce, add to the pan and toss well. Bring to a boil, then reduce the heat to a quick simmer and cook until the sauce is reduced to a shiny syrup that clings to the chicken, about 10 minutes.
- Serve immediately over steamed rice.
- because the chicken boils in the sauce for quite a long time, I prefer thigh meat over breast, which tends to dry out.
Preparation time: 5 minute(s)
Cooking time: 15 minute(s)
Number of servings (yield): 4
Culinary tradition: Chinese
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