Welcome to the March Pinterest Challenge Blog Hop! The purpose of this Pinterest Challenge is to motivate all the participants of this hop (and you too) to not just pin, but to make it happen! So this month, I chose to make a popular chicken recipe with a few changes – Bourbon Chicken with Vegetables!
This recipe was inspired by Dinner Then Dessert’s Easy Bourbon Chicken Recipe. If you would like to save the original recipe and try it for yourself, you can PIN IT for later. When I first made this recipe, I followed the recipe EXACTLY with mixed reviews from the family. The main issue my family had with the recipe was the sweetness level and lack of vegetables (we like sauced chicken with veggies). The original recipe has 1 cup of packed light brown sugar, so it was pretty sweet. For my version, I added three vegetables and cut the sugar to a 1/2 cup.
The reason I chose the original recipe was the leftover bourbon sitting in my pantry from making Spiked Lemon Throat Coat Tea during the winter. This recipe not only helps me make use of the bourbon (other than in drinks), it creates a tasty one pan family meal!
Bourbon Chicken with Vegetables
To make the cooking process easier, I like to prep my ingredients before cooking.
Tip: If you’re in a rush, you can buy pre-cut broccoli florets and julienned carrots from the store.
Once the prep is done, I cook the chicken and start on the sauce.
Tip: Don’t crowd the pan with too much chicken (we don’t want steamed chicken). Cook it in two to three batches to get a a bit of a crust on the outside. This thin crust will help hold onto the sauce. Of course, if you’re in a rush, you can technically skip coating the chicken in cornstarch.
When the sauce is reduced, add the chicken back in to the pan with the fresh broccoli and carrots. Cook until the broccoli is fork tender and thicken the sauce with cornstarch.
Optional to garnish with green onions and sesame. Serve over rice and enjoy!
- 3lb boneless chicken thighs
- 4 tablespoons cornstarch (divided)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon pepper
- 4 tablespoons oil
- 2 cubes Dorot Gardens garlic or 2 cloves of fresh minced garlic
- 1 Medium onion (cut into wedges)
- 1 cup water
- 1/2 cup apple juice
- 1/4 cup bourbon
- 1/2 cup chicken broth
- 2/3 cups soy sauce
- 1/3 cup ketchup
- 2 tablespoons apple cider vinegar
- 1/2 cup dark brown sugar
- 2 cubes Dorot Gardens ginger or 1 1/2 tsp. fresh grated ginger
- 1/4 teaspoon crushed red pepper flakes
- 4 cups fresh broccoli florets
- 1 Medium carrot (julienned)
- 3 stalks green onions (chopped), optional garnish
- 1/2 teaspoon roasted sesame seeds, optional garnish
- Cut the chicken into about 1 inch pieces and coat with 3 T. of cornstarch, salt, and pepper.
- Add 2 T. of oil to a pan and heat over medium high heat. When the oil is hot, add half the chicken and cook for 3 minutes on each side. Total time for each batch is 6 minutes. Remove the chicken from the pan and set aside in a bowl for later. Add the remaining 2T. of oil and repeat this for the second batch.
- Lower the heat to medium and add garlic and onions to the pan. Cook just until the onions start to become translucent.
- Add the apple juice, bourbon, chicken broth, soy sauce, ketchup, apple cider vinegar, brown sugar, ginger and red pepper flakes to the pan. Make sure to scrap up all the bits of chicken from the bottom of the pan.
- Turn the heat back up to medium high and bring the sauce to a boil. Let the sauce boil for 10 minutes to reduce the sauce.
- Add the chicken back into the pan with the carrots and broccoli and cook for another 5 minutes or when the broccoli are fork tender.
- In a small bowl, mix together the remaining 1 T. of cornstarch with about a tablespoon and a half of water. Stir to make a slurry and add this to the pan. Stir until the sauce thickens.
- Optional - top with green onions and roasted sesame seeds. Serve over rice.
- Dorot Gardens fresh frozen garlic and herbs can be found in the frozen section of the market.
- For more heat, add more crushed red peppers to taste.
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Mandoline Slicer Vegetable Potato Slicer, Julienne Slicer, Onion Cutter, With Stainless Steel Adjustable Blade. Cut Resistant Gloves Included.
Silicone Nonstick Mixing Spoons Set 2, High Heat Resistant,
Plastic Chopping Board Set BPA Free, Non-porous, Dishwasher Safe
Carote 6.5-Quart Nonstick Saute Pan with Helper Handle, Deep Frying Pan with Cover, Non-Stick Jumbo Cooker Granite Stone Coating from Switzerland,12.5 inch
View my previous Pinterest Challenge Posts:
- January 2018 – One Skillet Chicken with Lemon Garlic Cream Sauce
- February 2018 – Dollar Tree St. Patrick’s Day Wreath
- March 2018 – Bourbon Chicken with Vegetables
- April 2018 – Mini Hoop Seashell Wall Hanging
- May 2018 – Giant Mochi Ice Cream
- June 2018 – Matcha Mousse
- July 2018 – Savory Vegetable Pancakes
- August 2018 – Jumbo Jello Gummy Bears
- September 2018 – Halloween Candy Popcorn
- October 2018 – Halloween Plastic Tablecloth Wreath
- November 2018 – Apple Pie Hotteok
- December 2018 – Christmas BINGO Gift Exchange Game
Now let’s see what other things Pinterest inspired! Head over and visit the other hosts to see what they crafted, cooked, built, or tried!