Lesley and I both love bourbon chicken and after tweaking a few different recipes we found online (was a lot of trial and error) , we have perfected our version. Also, before I get emails saying “WHERE IS THE BOURBON!”, we don’t drink the stuff so there was no point in only buying it for this recipe. I could have called it something else, but it tastes just like other variations of the recipes I’ve had. So deal with it. This will make at a minimum of 4 servings. Let’s begin!

Prep Time: 30-35 mins

Cook time: 45-50 mins

Ingredients:

2.5 lbs boneless chicken breasts, cut into small pieces. Seasoned with salt, pepper, garlic powder, and whatever else you like to season your chicken with.

1 -2 tablespoons coconut oil (or olive oil, veggie oil, etc..)

2-3 garlic cloves, crushed (FRESH NOT POWDER)

1/2 teaspoon ginger (FRESH NOT POWDER)

2 tablespoons ketchup

3/4 teaspoon crushed red pepper flakes

1/3 cup light brown sugar

1 tablespoon cider vinegar

1/2 cup water

1/4 cup apple juice

1/3 cup soy sauce

1-2 tablespoons of corn starch (to thicken sauce if need be)

2-3 cups of cooked rice (we start our rice cooker right as the first batch of chicken cooks) STEPS TO MAKE FOOD Heat oil in wok (or large skillet) Cook the chicken in 2-3 batches so it gets nice and browned. Set aside. Wipe down wok. Combine all of the ingredients (except for corn starch) in a bowl and whisk. Add to wok over medium heat to get everything dissolved Add chicken and bring to a boil. Reduce heat and simmer for 20 mins. Enjoy a beer or 2. Add cornstarch in the last few mins if you want a thicker sauce or if yours just isn’t reducing enough (also add one tablespoon of water per tablespoon of cornstarch you add). Serve over rice and drink a beer. NOM NOM NOM NOM



























