Bourbon Street Chicken

4.96 from 24 votes

This Bourbon Street Chicken recipe is bursting with flavor, without alcohol, quickly on your stovetop, served on a bed of rice.

Prep Time15

Cook Time30

Total Time45

Servings:

Calories: 304kcal

4 chicken breasts, boneless, skinless, cut into bite size chunks or 6-8 chicken thighs, boneless, skinless, cut into bite sized chunks
3 tablespoons olive oil or another vegetable oil
2 tablespoons garlic minced
1 teaspoon ground ginger
1 teaspoon crushed red pepper flakes or ¼-½ teaspoon cayenne pepper
¼ cup apple or pineapple juice or bourbon if you prefer it with alcohol
⅓ cup brown sugar packed
2 tablespoons ketchup
1 tablespoon apple cider vinegar
½ cup chicken broth
⅓ cup soy sauce
3 tablespoons cornstarch if desired for a thicker sauce

In a large skillet, over medium heat, place oil and wait until it shimmers or a drop of water flicked in it dances.
Cook your chicken pieces until browned and no longer pink inside. I usually make mine bite sized and find that the easiest to eat and serve. Exact timing will depend on the size of your chicken pieces.
While chicken is cooking grab a large mixing bowl and combine soy sauce, broth, cider vinegar, ketchup, brown sugar, juice, crushed red pepper flakes or cayenne, ginger and garlic. Stir until everything is dissolved together.
As soon as your chicken is cooked you can remove it and pour soy mixture into your skillet. I usually leave chicken in the pan while the soy mixture cooks.
Bring to a good boil.
Reduce heat, add cornstarch, if using, and simmer for 20 minutes. You want to reduce the amount of liquid in the skillet or pot with your chicken.
Return chicken to skillet and stir until chicken is all coated in sauce and warmed.
Serve and enjoy!

I use a large skillet but a good sized pot will work beautifully for this recipe. Remember whatever you use has to hold all of the chicken pieces and the liquid.
We use a lot of sauce and love to drizzle it all over rice or as dressing on a salad.
Usually, I serve the chicken pieces with a slotted spoon to control the amount of liquid that is served but more often than not I don't even need to.