Ingredients
-
1 1/2
-
3
-
-
1/2
-
1/2
-
1/4
-
1
-
2
-
1
-
1/2
-
1/2 - 1
-
-
-
-
Directions
Bourbon Scallion Chicken, I never was convinced there was bourbon in bourbon chicken I set up a lab experiment in my little kitchen, sample box of mall bourbon chicken, and my own ingredients, all ready for a Food Network style Throwdown, (without Bobby Flay) I already had a general plan for what I thought might be in Bourbon Chicken, and then I went to work, chopping, mixing, cooking, tasting, tasting, tasting, and I feel confident I got this done Side by side taste tests get a thumbs up for my recipe Note: used some low calorie ingredients in mine, and if you choose to use full calorie options, be careful not to burn or over sweeten your sauce You can get ketjap manis in oriental grocery stores Don’t substitute regular soy sauce for it- the flavor and texture is totally different Or you could try making Recipe #39318, reduced to the thickness of honey I think the ketjap manis used must have given it the reddish color, although I hadn’t noticed that using it before Maybe it was the cherry coke? The color won’t really matter so don’t worry about it , Liquid smoke is nasty Use bourbon instead , OMG Made for this tonight and what a hit Used breast meat it turned out great Sauce had a wonderful sweet flavor Only wished the sauce would have thickened more Used some of the sauce ot make fried rice
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Steps
|
1
Done
|
Mix Ingredients For Sauce in a Small Bowl. |
|
2
Done
|
Saute Chicken in Butter in a Large Skillet, Until Nicely Browned, Being Careful not to Burn the Butter. |
|
3
Done
|
Add the Sauce and Stir, Bringing to a Boil. |
|
4
Done
|
Reduce Heat and Cook, Stirring, 20-25 Minutes or Until Sauce Has Thickened and Chicken Is Cooked Through. |
