Bourbon Chicken
A delicious and easy-to-make chicken dish that is perfect for a weeknight meal. It is made with boneless chicken breasts that are cooked in a flavorful sauce made with soy sauce, brown sugar, ketchup, and apple juice.
A delicious and easy-to-make chicken dish that is perfect for a weeknight meal. It is made with boneless chicken breasts that are cooked in a flavorful sauce made with soy sauce, brown sugar, ketchup, and apple juice.
- 1/3 cup soy sauce
- 2 pounds boneless chicken breasts cut into bite-size pieces
- 1 tablespoon olive oil (1-2)
- 1 garlic clove crushed
- 1/4 teaspoon ginger
- 3/4 teaspoon crushed red pepper flakes
- 1/4 cup apple juice
- 1/3 cup light brown sugar
- 2 tablespoons ketchup
- 1 tablespoon cider vinegar
- 1/2 cup water
- 1 tablespoon cornstarch (if thick sauce desired)
- Carbohydrate 17.2153527503914 g
- Cholesterol 131.5411 mg
- Fat 8.69924714285736 g
- Fiber 0.432012509811804 g
- Protein 49.8625202142868 g
- Saturated Fat 0.515604000000039 g
- Serving Size 1 1 Serving (321g)
- Sodium 1645.90147500079 mg
- Sugar 16.7833402405796 g
- Trans Fat 5.20492839285714 g
- Calories 336 calories
Step-by-step
- Heat oil in a large skillet.
- Add chicken pieces and cook until lightly browned.
- Remove chicken.
- Add remaining ingredients, heating over medium heat until well blended and dissolved.
- Add chicken and bring to a hard boil.
- Reduce heat and simmer for 20 minutes uncovered.
- Serve over hot rice.
Can this sticky skillet preparation safely sit in the refrigerator for three days without losing structural integrity? Sauced poultry proteins behave predictably under cold storage, absorbing excess moisture from the surrounding liquid while the lipids solidify slightly. When storing leftovers in an airtight glass container, ensure the temperature remains below 40 degrees Fahrenheit to prevent bacterial growth while maintaining the integrity of the cooked bird. Starch-thickened glazes tend to tighten significantly upon chilling, which requires deliberate technique adjustments during the subsequent reheating phase to restore the original mouthfeel.
Bringing chilled portions back to serving temperature requires moderate heat and a measured splash of water to loosen the reduced sugars. Direct high heat scorches the brown sugar and ketchup solids instantly, producing acrid bitterness before the interior reaches safety standards. Cover the skillet for the first four minutes of reheating to generate steam, then remove the lid to evaporate excess condensation and re-emulsify the gloss on the protein pieces.
Freezing cooked poultry in a sugar-heavy reduction demands careful packaging to avoid freezer burn and moisture separation. Submerge the portions directly into heavy-duty freezer bags, press out all trapped air completely, and consume within two months for optimal texture retention. Thaw the frozen contents overnight in the main compartment of the refrigerator rather than on the countertop to minimize thermal shock.
The chemical foundation relies on the Maillard reaction occurring during the initial high-heat sear of the chicken pieces, contrasted against the subsequent acidic breakdown provided by the cider vinegar. Soy sauce contributes sodium glutamate that enhances the perceived sweetness of the brown sugar and apple juice through a classic flavor-balancing mechanism. Cornstarch interacts with these liquids by gelatinizing between 203 and 212 degrees Fahrenheit, forming a dense network that clings tightly to the meat surfaces.
