Bourbon Chicken


By now you should know that I love trying out new recipes. I came across this one and my husband wouldn’t stop making the mmhh… sound after every bite…lol I am not trying to brag but he loved it and you guys must try it.

I garnished it with Spring Onion and we had the chicken with basmati rice and some store bought Tandoori naan- It was delicious and filling.

Give it a try- It’s so easy to make, barely took me half an hour, just prepare everything and keep it ready before you start to cook.


  • 3 cloves of garlic, squeezed through a garlic press or minced
  • 1 teaspoon grated fresh ginger
  • 1/2 teaspoon red pepper flakes
  • 1/3 cup dark brown sugar
  • 2 tablespoons ketchup
  • 1/2 cup low sodium chicken broth
  • 1/2 cup of good quality apple juice
  • 1/3 cup low sodium tamari (or low sodium soy sauce)
  • 1 tablespoon apple cider vinegar
  • 2 pounds thin-cut boneless skinless chicken breasts, cut into bite-size pieces
  • Salt
  • white pepper
  • 2 tablespoons cornstarch
  • 1 tablespoon olive oil
  • 2 tablespoon Cornstarch slurry

cooked basmati or jasmine rice
Roasted Broccoli
sliced green onions, for garnish


In a medium bowl, combine the garlic, ginger, red pepper flakes, brown sugar, ketchup, chicken broth, apple juice, apple cider and tamari. Whisk to combine and set aside.

In a medium bowl toss chicken with a generous pinch of kosher salt, white pepper and 2 tablespoons of cornstarch.

Heat a teaspoon of oil large pan over medium-high heat. Once hot, work in batches cooking the chicken until golden browned on all sides. Transfer cooked chicken to a bowl and repeat, adding a teaspoon more oil as needed.

Once all the chicken has been cooked, add it all back to the pan and pour the sauce into the pan.Bring to a boil and then pour in the cornstarch slurry.

Stir and cook for a few minutes until the sauce is thick and glossy.

Serve over hot rice, with roasted broccoli and garnish with sliced green onions.


Let me know what you think of it if you try making it 🙂


Arzina xo


Recipe Source: Laurie



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