Chicken

Bourbon Chicken Recipe

Name: Bourbon Chicken Recipe
Prep time: 10 min
Cook time: 16 min
Total time: 26 min
Yield: 4 servings
Ingredients: 750 g (1.65 lbs) skinless, boneless chicken thigh fillets (trimmed); 2 tbsp cornstarch (for chicken); 1/4 tsp salt; 1/4 tsp black pepper; 3 tbsp oil; 3 cloves garlic (peeled and minced); 1 tsp minced ginger; 3 tbsp light soy sauce (use low sodium if preferred); 2 tbsp dark soy sauce (use low sodium if preferred); 1 tbsp cornstarch (for sauce); 180 ml (3/4 cup) chicken stock (use low sodium if preferred); 3 tbsp bourbon whisky (replace with 4 tbsp apple juice + 1 tbsp Worcestershire sauce if preferred); 5 tbsp light brown sugar definitely no the dark brown stuff; boiled rice or egg fried rice; spring onions (scallions thinly sliced); sesame seeds

4 servings

porcje

10 minutes

czas aktywny

26 minutes

całkowity czas

Zacznij Gotować

Składniki

750 g (1.65 lbs) skinless, boneless chicken thigh fillets (trimmed)

2 tbsp cornstarch (for chicken)

1/4 tsp salt

1/4 tsp black pepper

3 tbsp oil

3 cloves garlic (peeled and minced)

1 tsp minced ginger

3 tbsp light soy sauce (use low sodium if preferred)

2 tbsp dark soy sauce (use low sodium if preferred)

1 tbsp cornstarch (for sauce)

180 ml (3/4 cup) chicken stock (use low sodium if preferred)

3 tbsp bourbon whisky (replace with 4 tbsp apple juice + 1 tbsp Worcestershire sauce if preferred)

5 tbsp light brown sugar definitely no the dark brown stuff

boiled rice or egg fried rice

spring onions (scallions thinly sliced)

sesame seeds

Wskazówki

First, make the bourbon sauce. Add the light and dark soy sauce to a small bowl or jug. Stir in the cornflour until dissolved.

Add the chicken stock, bourbon and sugar and stir together. Put to one side.

Place the chicken in a bowl and sprinkle on the cornflour, salt and pepper. Toss together to thoroughly coat.

Heat the oil in a large frying pan (skillet) over a medium-high heat.

Add the chicken to the pan and cook for 8-12 minutes, turning a few times during cooking, until golden brown and cooked through.

Turn the heat down to medium and add the garlic and ginger.

Fry for a further 30 seconds, moving everything round in the pan, using a spoon or spatula, constantly.

Pour in the sauce and turn the heat back up to medium-high. Cook for 2-3 minutes, stirring often, until the chicken is coated, and the sauce thickens.

Turn off the heat, remove the chicken from the pan, roughly slice and place back in the sauce, stir to coat (slicing is optional - but I like it for that 'food hall style').

Serve over rice, topped with spring onions and sesame seeds.

Wartości Odżywcze

Wielkość Porcji

Kalorie

442 kcal

Tłuszcz Całkowity

18 g

Tłuszcz Nasycony

3 g

Tłuszcz Nienasycony

14 g

Tłuszcz Trans

0.1 g

Cholesterol

178 mg

Sód

2064 mg

Węglowodany Całkowite

20 g

Błonnik Pokarmowy

0.3 g

Cukry Całkowite

12 g

Białko

39 g