Bourbon Scallion Chicken
"I never was convinced there was bourbon in bourbon chicken. I set up a lab experiment in my little kitchen, sample box of mall bourbon chicken, and my own ingredients, all ready for a Food Network style Throwdown, (without Bobby Flay).
I already had a general plan for what I thought might be in Bourbon Chicken, and then I went to work, chopping, mixing, cooking, tasting, tasting, tasting, and I feel confident I got this done. Side by side taste tests get a thumbs up for my recipe.
Note: I used some low calorie ingredients in mine, and if you choose to use full calorie options, be careful not to burn or over sweeten your sauce. You can get ketjap manis in oriental grocery stores. Don't substitute regular soy sauce for it- the flavor and texture is totally different. Or you could try making Recipe #39318, reduced to the thickness of honey. I think the ketjap manis I used must have given it the reddish color, although I hadn't noticed that using it before. Maybe it was the cherry coke? The color won't really matter so don't worry about it."
photo by *Parsley*
- Ready In:
- 45mins
- Ingredients:
- 10
- Serves:
-
3-4
ingredients
- 1 1⁄2 lbs boneless skinless chicken breasts or 1 1/2 lbs boneless skinless chicken thighs, cut into bite-sized chunks
- 3 tablespoons unsalted butter
-
For the sauce
- 1⁄2 cup ketjap manis (Indonesian sweet & thick soy sauce)
- 1⁄2 cup diet cherry coke (optional cherry coke or cherry pepsi)
- 1⁄4 cup Splenda brown sugar blend (optional brown sugar or palm sugar)
- 1 tablespoon rice vinegar
- 2 teaspoons ground ginger
- 1 teaspoon salt
- 1⁄2 teaspoon black pepper
- 1⁄2 - 1 teaspoon liquid smoke
directions
- Mix ingredients for sauce in a small bowl.
- Saute chicken in butter in a large skillet, until nicely browned, being careful not to burn the butter.
- Add the sauce and stir, bringing to a boil.
- Reduce heat and cook, stirring, 20-25 minutes or until sauce has thickened and chicken is cooked through.
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Reviews
-
Mine turned out a beautiful brown color also, I meant to take pictures - I made it a few weeks ago tho so that will have to wait until next time. Don't skip the browning or you won't get that nice seal to allow the chicken to get sticky rather then stringy. I used the ketjap manis recipe, cherry coke and regular brown sugar, I added some extra cherry pepsi for some reason while cooking and for that reason it took longer to cook. I used half the ginger because a lot went into the soy sauce recipe and I'm trying to ease the family into it. the liquid smoke is essential, I wouldn't try and skip it. This was so good that I ended up hiding the leftovers for myself. -
I'm so glad to be the first to give this delicious recipe its stars. It is so full of flavor. I tried the one that has (about1500 reviews) and I was not impressed. This is packed full of yummy flavors. I think most of the flavor comes from the liquid smoke. I did use the recipe for recipe #39318 because I could not locate the bottle stuff from the grocery store. I only used a third of the recipe and after the reduction I had just enough to make the 1/2 cup required. The only other major change I made was to omit the salt. This stuff is just so :yummy: Thanks for posting. :) -
Liquid smoke is nasty. Use bourbon instead. -
OMG Made for this tonight and what a hit. Used breast meat it turned out great. Sauce had a wonderful sweet flavor. Only wished the sauce would have thickened more. Used some of the sauce ot make fried rice. -
I really enjoyed this meal. It was very simple to prepare and was delicious. The only thing I did differently was to omit the salt. Oh and I also served it with sauteed vegetables and rice. I would make this again, my husband also enjoyed it. Bravo.
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Tweaks
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Made this dish with chicken thighs and it turned out great. We also used Cheerwine instead of regular cherry coke and apple cider vinegar instead of rice wine. Definitely satisfies my bourbon chicken craving!
RECIPE SUBMITTED BY
PalatablePastime
Cincinnati
I am a longtime member since 2002.
While I have many recipes here, most of my current recipes are on my food blog at palatablepastime.com
I may occasionally post something extra I have here.
If you have questions, you can always contact me at contact@palatablepastime.com
