Bourbon Chicken Rice Bowl Recipes

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.

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.

THE ULTIMATE BOURBON CHICKEN RECIPE READY IN 30-MINUTES

Steps:

• Cut the chicken breasts into 1" pieces and place in a large bowl.
• To the chicken, add cornstarch, salt, and black pepper and stir to combine.
• In a large skillet, over medium heat, add the oil and once hot, add the chicken to the skillet and cook for 2-3 minutes stirring until the chicken is just browned. The chicken will not be cooked through. Remove the chicken from the skillet.
• In a small bowl, whisk together 1 cup of water and 1 tablespoon cornstarch then add to the waiting skillet.
• The cornstarch slurry, add the apple juice, bourbon, soy sauce, ketchup, apple cider vinegar, brown sugar, onion powder, garlic powder, ginger, and red pepper flakes then stir to combine.
• Bring to a boil over medium-high heat then add the chicken back to the skillet.
• Reduce the heat to medium-low, and simmer for 10-15 minutes or until the sauce has reduced and thickened and the chicken is cooked through.
• Serve over rice with a sprinkle of sesame seeds and green onions.

BEST BOURBON CHICKEN RECIPE

Steps:

• Trim any fat off of the chicken and cut the chicken breasts into 1-inch pieces. In amedium bowl, mix together 4 tablespoons of the corn starch with the salt and pepper;add the chicken and toss well to completely coat.
• In a large skillet or pot, heat half of the oil over medium-high heat. Once the oil is hot,add half of the chicken pieces. Cook on one side without stirring for 3 minutes. Turneach piece of chicken and cook for an additional 3 minutes.
• Remove the cooked chicken from the skillet and set aside. Add the remaining half of theoil to the skillet, then add the remaining pieces of uncooked chicken. Cook the chickenon one side without stirring for 3 minutes, then flip and cook for an additional 3 minutes.Remove the chicken from the skillet and set aside.
• Add the minced garlic to the skillet and sauté for 20-30 seconds until fragrant. To theskillet add the water, soy sauce, apple juice, chicken broth, ketchup, bourbon, vinegar,brown sugar, ground ginger, onion powder, and red pepper flakes. Stir well and bring themixture to a boil over medium-high heat.
• Reduce the heat to low and add the chicken to the sauce. Simmer for 10-15 minutesuntil the sauce is reduced by half.
• Mix the remaining 1 tablespoon of cornstarch with 1-2 tablespoons of water. Then stirinto the sauce to thicken (optional).
• Serve the bourbon chicken hot over steamed rice.

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.

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.