Sweet and Sticky Bourbon Chicken
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 269.0
- Total Fat: 6.3 g
- Cholesterol: 60.0 mg
- Sodium: 433.3 mg
- Total Carbs: 24.3 g
- Dietary Fiber: 2.9 g
- Protein: 25.3 g
View full nutritional breakdown of Sweet and Sticky Bourbon Chicken calories by ingredient
Introduction
This veggie-packed chicken stir-fry gets a flavor boost from bourbon. (Not a fan? Use OJ or apple juice.) This veggie-packed chicken stir-fry gets a flavor boost from bourbon. (Not a fan? Use OJ or apple juice.)Number of Servings: 4
Ingredients
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16 ounces boneless chicken breast, sliced into 1/2 inch pieces
2 teaspoons canola or vegetable oil
1 large onion, cut in half and sliced lengthwise into half moons (about 1 cup)
1 red bell pepper, sliced into strips (about 1 cup)
2 medium celery ribs, sliced on angle (about 1 cup)
3 cloves garlic, sliced
1 teaspoon minced fresh ginger or 1/2 teaspoon dry
1/2 teaspoon red pepper flakes
1 tablespoon reduced-sugar apricot preserves
1 tablespoon brown sugar
2 tablespoons bourbon
2 teaspoons cornstarch
2 cups cooked brown rice
4 green onions, greens and whites sliced on angle
Directions
Add the oil to a large skillet that has been preheated to medium.
Add the chicken when the oil is hot and cook until no longer pink, then set aside.
Add the onions, peppers, and celery to the skillet, raise heat to medium-high, and cook for about four minutes, stirring often.
Add the garlic, ginger, red pepper flakes, apricot preserves, sugar, bourbon and cooked chicken to the pan.
Cook, stirring constantly, for about five minutes.
Mix the cornstarch with 1/2 cup warm water, then pour into the pan. Stir constantly until the liquid comes to a boil, then remove the pan from heat.
Serve 1 cup of chicken and vegetables over 1/2 cup cooked rice. Garnish with the green onions.
Serves 4.
Add the chicken when the oil is hot and cook until no longer pink, then set aside.
Add the onions, peppers, and celery to the skillet, raise heat to medium-high, and cook for about four minutes, stirring often.
Add the garlic, ginger, red pepper flakes, apricot preserves, sugar, bourbon and cooked chicken to the pan.
Cook, stirring constantly, for about five minutes.
Mix the cornstarch with 1/2 cup warm water, then pour into the pan. Stir constantly until the liquid comes to a boil, then remove the pan from heat.
Serve 1 cup of chicken and vegetables over 1/2 cup cooked rice. Garnish with the green onions.
Serves 4.
Member Ratings For This Recipe
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