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Bourbon Street Chicken with Coconut Basmati Rice

Tuesday, June 6, 2017


This recipe for bourbon chicken is hands down the one recipe I know that my family will inhale when it is put in front of them! It is so good and really easy to put together. Reading the recipe it seems like it would be a drawn out process but if you prep beforehand and have all of the ingredients together before you start, it really is easy to get on the table on a weeknight. I make a large pot of coconut basmati rice and usually serve a green salad with ginger dressing. Try it, I promise you will not be disappointed! * I would recommend doubling the sauce if you like to put more over your rice! I always double it  because 2 of my 3 sons like more sauce for their rice.

Bourbon Street Chicken

2 lbs boneless chicken breasts, cut into bite-size pieces
1-2 tablespoon olive oil
1 garlic clove, crushed
1/4 teaspoon ginger
3/4 teaspoon crushed red pepper flakes
1/4 cup apple juice
1/3 cup light brown sugar
2 tablespoons ketchup
1 tablespoon cider vinegar
1/2 cup water
1/3 cup soy sauce
1 tsp cornstarch ( more for a thicker sauce)



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


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