Bourbon chicken

Bourbon chicken

Ok, I confess, I failed dismally at my April meat-free endeavour. Let me hang my head in shame and dismay at my lack of willpower. However, life is too short to dwell on such things, especially when there are big steaming bowls of sticky, rich Bourbon chicken waiting to be devoured. The recipe below contains no actual bourbon (by all means, add some if you have it to hand) but still evokes the same smokey deliciousness.

I found this recipe on (click here for the original), and with nearly 3000 reviews, I knew I had to give it a go. I changed the quantities slightly and altered the cooking technique to suit and the the resulting dish was fabulous beyond words.


600g chicken breasts, cut into small bite-size pieces

2 tbsps olive oil

1 garlic clove, minced

1/2 tsp ginger

1 tsp crushed red pepper flakes

1/4 cup apple juice

1/3 cup light brown sugar

2 tbsps ketchup

1 tbsp cider vinegar

1/2 cup water

1/3 cup soy sauce

White rice, to serve

4 spring onions, sliced on the diagonal



Cut the chicken into small bite-sized pieces and place in a large mixing bowl. Add the rest of the ingredients and leave to marinade in the fridge for at least 30 minutes (if you have time to leave over night, all the better). Once marinaded, heat a large frying pan and add both the chicken and marinading liquor. Let it simmer away over a high heat for around 20-25 minutes, until the sauce has thickened and is sticky. Serve over fluffy white rice and sprinkle over a generous helping of sliced spring onions.

Serves 4

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