Recipe Swap: Bourbon Street Chicken
I'm sure you have all walked through the food court at the mall only to be approached by someone pushing samples of Bourbon Chicken. Funny thing is, when I was little I remember my mom loved those samples and would always have us walk by so she could get one. So when I saw the recipe for it on Christine's Kitchen Chronicles, the blog I was given in this A Taste of Home Cooking Recipe Swap, I knew I had to make it for my mom.
The recipe called for a good amount of red pepper flakes and while my dad and I would have loved it to be spicy, I knew my mom wouldn't like it. I only used 1/4 tsp, and then my dad and I just added Sriracha sauce to our plates. I also used a bit more liquid when cooking so we'd have more sauce.
My mom liked this, although she did say it was very different from what she remembered at the mall - that's probably a good thing! My dad and I liked it too, and my little one even ate it and kept asking for more Sriracha.
Thanks for sharing this recipe, Christine!
Bourbon Street Chicken
Source: Christine's Kitchen Chronicles
Ingredients
- 2 lb boneless chicken breasts, cut into bite-sized pieces
- 1 Tbsp olive oil
- 1 garlic clove, crushed
- 1/4 tsp ginger
- 3/4 tsp crushed red pepper flakes (For added heat, add a squirt of Sriracha)
- 1/4 c apple juice
- 1/3 cup light brown sugar
- 2 Tbsp ketchup
- 1 Tbsp cider vinegar
- 1/2 c water (I used about 3/4 c low sodium chicken broth instead of 1/2 c water)
- 1/3 c low sodium soy sauce
- 1 Tbsp cornstarch dissolved in a bit of water
- Heat oil in a large skillet. Add chicken pieces and cook until lightly browned. Remove and set aside on a plate.
- Add remaining ingredients and heat until well blended and dissolved. Add the chicken back in then bring to a hard boil.
- Reduce heat and simmer for 20 minutes uncovered. Add the cornstarch mixture and continue to cook until thickened.
- Serve over hot rice.
