This sweet, and slightly spicy bourbon chicken was a big hit with the Georgia Boys and Hoosier Man. Very similar to other Asian meals I've made but the sweetness from the brown sugar and orange juice made it just a tad different. The Georgia Boys and I topped ours with some of that Asian Sirracha sauce. I thought the combo was necessary because the meal struck me as just a bit too sweet. Hoosier Man would like water chestnuts added next time and both of us though some sliced Vidalia onions would go heavenly. All in all this meal is a keeper!
Spicy Bourbon Chicken
2 cloves garlic, minced
1 teaspoon fresh ginger, grated
1 teaspoon red pepper flakes
1/3 cups dark brown sugar
2 tablespoons ketchup
½ cups water
¼ cups orange juice
2 tablespoons olive oil, divided
1 tablespoon apple cider vinegar
1/3 cups soy sauce
2 pounds chicken breasts, chopped into bite size pieces
1 tablespoon butter
3 cups fresh broccoli florets
1 red pepper, sliced and chopped
2 cups sliced mushrooms
6 cups cooked rice
1 bunch green onions, sliced, for garnish
Combine the garlic, ginger, red pepper flakes, brown sugar, ketchup, water, orange juice, 1 tablespoon olive oil, cider vinegar, and soy sauce and whisk to combine and set aside.
Heat the remaining tablespoon of olive oil and butter in a large pan over medium-high heat. Once hot, add the chicken and cook until no longer pink, and browned. Pour the sauce into the pan, scraping up the brown bits on the bottom and bring to a boil. Add the broccoli, red pepper, and mushrooms and cook covered until the broccoli is tender, about 4-5 minutes. Remove the lid and let the sauce thicken. Stir in the green onions just before serving over the cooked rice.