3 pounds skinless, boneless chicken breast halves - cut into 1 inch pieces
1 cup water
1 cup packed light brown sugar
3/4 cup apple-grape-cherry juice
2/3 cup soy sauce
1/4 cup ketchup
1/4 cup peach-flavored bourbon liqueur (such as Southern Comfort ®)
2 tablespoons apple cider vinegar
2 cloves garlic, minced
1 tablespoon dried minced onion
3/4 teaspoon crushed red pepper flakes, or to taste
1/2 teaspoon ground ginger
1/4 cup apple-grape-cherry juice
2 tablespoons cornstarch
Instructions
Heat the oil in a large heavy pan or Dutch oven, and brown the
chicken pieces until lightly golden on all sides, about 10 minutes.
Transfer the chicken to a bowl.
In the same dutch oven, whisk the water, brown sugar, 3/4 cup
of fruit juice cocktail, soy sauce, ketchup, bourbon liqueur, apple
cider vinegar, garlic, dried onion, red pepper flakes, and ground
ginger into the Dutch oven. Bring the sauce to a boil while
scraping the browned bits of food off of the bottom of the pan
with a wooden spoon.
Stir the chicken back into the sauce, and bring to a full boil over
medium-high heat. Reduce the heat to medium-low, and simmer
until the sauce is reduced and thickened and the chicken pieces are
no longer pink in the middle, about 20 minutes.
Remove the chicken pieces to a bowl with a slotted spoon. Stir
together 1/4 cup of fruit juice cocktail with the cornstarch until
smooth, and whisk the cornstarch mixture into the sauce,
stirring constantly to avoid lumps. Bring the sauce back to a
simmer, let thicken for about 1 minute, and return the chicken
pieces to the sauce. Stir to combine, and serve.
Originally Submitted
1/17/2014
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