Easy Bourbon Chicken with Rice

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Easy Bourbon Chicken with Rice

Prep Time10

Cook Time25

Total Time35

Course: Main Course

Servings: Servings

Calories: 604kcal

Ingredients

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

Instructions

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!

Notes

The Rice: For the rice I like to use either Basmati or Jasmine rice because of it's amazing flavor and firmer texture that holds well when reheated. When cooking the rice, I like to rinse the rice off first (this removes the extra starch, helping your rice stay fluffy instead of sticky), then cook it with a 1 part rice to 1.5 parts liquid ratio (Ex. 1 cup raw rice with 1.5 cups liquid). I also like to cook my rice with chicken stock instead of water to give it a little more flavor, along with salt, pepper, and crushed red pepper.

If you want less spice in your food but still want the flavor, reduce the crushed red peppers from 2 tsp to 1 tsp in the recipe.

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