Doesn’t Bourbon Chicken just seem like one of those meals that is only good when you get it at a restaurant? Plus, it also tastes like one of those meals that you have to be good about eating all week to be able to enjoy without packing on the pounds. Luckily, both of those assumptions are wrong and once you try this simple and low calorie recipe you’ll be hooked and adding this to your weekly rotation. This recipe will give you that lightly breaded chicken that holds the sauce without getting soggy, enough sauce to coat your rice so you get flavor in every bite, and a hint of heat that will have you going back for seconds. Did I mention that the chicken and sauce is all cooked in 1 pot so you don’t have to worry about washing dishes for days after making this like a lot of other meals.
Since I try to make all the meals in my house on the healthy side (without compromising flavor) I’ve opted to make this dish with chicken breasts instead of chicken thighs. While thighs are a little more flavorful and tender, the breast holds up well since it’s simmered in sauce, preventing it from drying out. Feel free to use thighs if you like as they would be amazing in this recipe. I’ve also swapped out low sugar apple juice for the regular apple juice as listed in the recipe to save some calories and you really can’t tell the difference. All together, you get a delicious filling Bourbon Chicken that is just slightly over 600 calories per serving.
This recipe also holds up well if you have extra for leftovers. I typically will make this in a larger batch for my husband’s dinners so it will last 3 nights. Simply microwave and enjoy (making this so perfect for a filling and guiltless lunch to take to work)! How could you go wrong?
- 1½ lb chicken breast
- 4 tbsp cornstarch
- ¼ salt
- ½ black pepper
- 3 tbsp olive oil
- 12 cloves garlic minced
- 1 bunch green onions sliced thin
- 2 tsp crushed red pepper flakes
- 1 cup water
- ⅔ cup soy sauce
- ¾ cup apple juice
- 2 tbsp cider vinegar
- ½ cup brown sugar
- ½ tsp ground ginger
- ¼ cup ketchup
- 2 cups cooked rice
- Cut the chicken into 1" cubes and lightly season with salt and pepper. Sprinkle ⅓ corn starch over the chicken and coat well. Slowly add remaining corn starch and mix until there are no wet spots on the chicken.
- Heat ½ tbsp olive oil in a large skillet over medium high heat and add chicken. Do not crowd the chicken or it wont crisp up. It is ok to do it in batches and set chicken to the side when it's done. If you are cooking in batches, add up to 2 tbsp of more oil to pan to avoid sticking. Allow the chicken to cook for 2-3 minutes on each side then flip it over and repeat, making sure not to stir the chicken while it's cooking. Once chicken is golden brown on each side set it aside in a single layer on a paper towel. Don't worry if it's not cooked all the way through as it will continue to cook in the sauce.
- Add garlic, green onions, and crushed red pepper to the pan, reserving a few slices of the tops of the green onion for garnishing later. Let sautee about 1 minute, stirring often so the garlic doesn't brown, then stir in all remaining ingredients except for the rice. Bring to a boil, then add chicken. Reduce heat to a simmer and let cook until the sauce has reduced by half, about 10-15 minutes. Serve over rice, garnish with the green onion tops, and enjoy!