Bourbon Chicken

17 Jan

We had a craving for Chinese food and whipped this up instead of getting carry-out. Serve with noodles or over rice.

Time: 30 minutes             Serves: 4


  • 2 pounds boneless skinless chicken breasts, cut into bite-sized pieces
  • 1/2 pound asparagus, diced
  • 1/2 pound baby bella mushrooms, chopped
  • 1 tbsp olive oil
  • sea salt & black pepper, freshly ground – to taste
  • 1 garlic clove, crushed
  • 1/4 tsp ginger powder or 1 tsp fresh grated
  • crushed red pepper flakes to taste
  • 1/4 cup apple juice
  • 1/3 cup brown sugar
  • 2 tbsp ketchup
  • 1 tbsp apple cider vinegar
  • 1/2 cup water or chicken stock (monitor salt if so)
  • 1/3 cup soy sauce
  • cornstarch & water slurry (I used about 2 tbsp of each)

How to make it

  • Heat oil in a large skillet over medium heat. Add chicken, asparagus, and mushrooms. Season with salt & pepper and cook until lightly browned, about 5 minutes, stirring occasionally. Meanwhile mix all remaining ingredients except cornstarch. Add mixture to pan and bring to boil, stirring. Cover, reduce heat, and simmer for about 15 minutes. Add cornstarch slurry, starting with 1 tbsp starch & 1 tbsp water. Add more as needed. Serve over rice or noodles.

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