Description
This is a bourbon-free version of the Chinese takeout favorite, bourbon chicken. It's an easy dish to prepare — you mix up the sauce, fry the chicken, then simmer for 10 minutes and you're done.
Ingredients
Units
Scale
- 2 lb boneless skinless chicken breasts
- Oil for frying
- 3 tablespoons of cornstarch
Sauce
- 1 garlic clove, minced
- 1 tablespoon fresh ginger, minced
- 3/4 teaspoon crushed red pepper flakes
- 1/4 cup rice wine
- 1/3 cup light brown sugar
- 2 tablespoons ketchup
- 1 tablespoon apple cider vinegar
- 1/2 cup water
- 1/3 cup soy sauce
Instructions
- Combine sauce ingredients in a bowl. Set aside.
- Cut chicken breasts into bite-sized pieces. Sprinkle the cornstarch over the top. Toss the pieces gently to distribute the cornstarch.
- Heat 2 tablespoons of oil in your wok. Fry the chicken pieces in batches until lightly browned. They don't need to be fully cooked; they'll cooking in the next step. Drain the chicken pieces on paper towels and set aside.
- Pour the sauce mixture into the hot wok and bring it to a boil. Add chicken pieces back to the pan, reduce the heat, and simmer for 10 minutes.
- Serve with rice or noodles.
Nutrition
- Serving Size: 1
- Calories: 528
- Sugar: 16
- Sodium: 1403
- Fat: 12
- Saturated Fat: 3
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 0
- Protein: 72
- Cholesterol: 193