Bourbon Chicken
Prep: 10 minutes Cook: 40 minutes
VEGGIES:
1 red pepper
1 yellow onion
3 cloves garlic
1 tbsp extra virgin olive oil x 2
1/4 tsp salt
1/8 tsp pepper
RICE:
1 cup basmati rice
1 can chicken broth
CHICKEN:
1 lb chicken breast
2 tbsp extra virgin olive oil
SAUCE:
1/4 cup soy sauce (or less if you prefer a less salty taste use 2 tbsp)
1/3 cup water
1/2 tbsp apple cider vinegar
1/4 cup apple juice
1/4 tsp ginger
1/8 tsp ground cayenne red pepper
1/4 cup dark brown sugar (or more if you prefer a sweeter taste use 1/2 cup)
2 tbsp ketchup
1 tbsp Jim Beam® bourbon
- RICE: Combine rice and broth in pot. Bring to a boil. Turn heat down to LO. Cook for 10 minutes. Remove from heat. Keep covered additional 5 minutes.
- VEGGIES: Dice red pepper and onion. Add 1 tbsp olive oil, salt, pepper. Place in a skillet. Cook until peppers are tender. Suggestion -- heat on MED-HIGH for 3 minutes, then reduce to LO for another 3 minutes. Remove from pan. Combine with rice. Finely chop the garlic. Heat up 1 tbsp olive oil in skillet. Place garlic in the oil. Using a spatula, stir the garlic in the oil for about 2 minutes or until lightly browned. Remove from heat and set aside in a bowl.
- CHICKEN: Cut up chicken into about 1 inch size cubes. Use 2 tbsp olive oil to coat skillet. Heat on HI until oil is hot. Then, turn down to MED-LO. Cook until no longer pink. Remove only the chicken (DO NOT DRAIN). Place in same bowl as cooked garlic.
- SAUCE: Add soy sauce, water, vinegar, and apple juice to skillet. Stir. Add the ginger, red pepper, brown sugar, ketchup, and bourbon. Turn to MED heat. Stir until brown sugar and ketchup are dissolved throughout and mixed well.
- Add the chicken and cooked garlic to the sauce. Simmer on MED-LO for 20 minutes or until liquid is gone.