Tuesday, March 23, 2010

Bourbon Chicken ala Kathi

This dish is a new favorite in our household. I make it at least once a week.

All of the ladies on a bulletin board that I belong to were raving for weeks about Bourbon Chicken so I had to try it also and I'm so glad I did. The original recipe was gfcf except for the soy sauce - which is easy to substitute wheat free soy sauce for - but like every recipe, I tinkered with it and made it my own.

GFCF Bourbon Chicken

20 ounce package of boneless skinless chicken breasts or thighs cut in bite size pieces
1 Tablespoon Olive Oil
1 Clove Garlic, crushed or finely minced
1 Teaspoon fresh ginger root, grated or finely minced
1/4 cup juice (original recipe called for apple juice, but I just use whatever juice I have in the fridge at the time - I have used apple, grape, orange and raspberry - all worked fine)
1/3 cup Raw Sugar or Rapadura (original recipe called for brown sugar and you could certainly use that if you don't have raw sugar)
2 Tablespoons Ketchup
1 Tablespoon Vinegar
1/2 cup Water
1/3 cup Wheat Free Soy Sauce
2 Tablespoons Corn Starch
If you want some heat in this, add 1/2 to 1 teaspoon crushed red peppers to sauce.

Heat oil in large skillet.
Add chicken and cook until lightly browned.
Mix remaining ingredients in a jar or measuring cup - shake or stir to combine.
Pour sauce over chicken. When sauce thickens and boils, reduce heat and simmer for 15 to 20 minutes.

For extra crunch add 1/2 cup of peanuts or other nuts to sauce right before serving.

Serve over brown rice with a side of steamed broccoli.

Serves 4


Penny said...

Why is it called "bourbon" chicken?

Kathi said...

I'm not sure but my guess is that it originated on Bourbon Street in New Orleans - but that is just a guess. Obviously no bourbon in it!

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Jennifer C said...

This recipe is great! I was just saying the other day that I wanted to find a GFCF recipe for this for my daughter. She really likes chicken and I need other ways to prepare it. Then I just happen upon your sight. Thanks for posting your recipes.

Kay said...

How do you get around gluten exposure from vinegar? My boyfriend, who's also GFCF, told me that vinegar is commonly made from grain ingredients and he therefore avoids most kinds.

Kathi said...

Your boyfriend is going on old knowledge. While vinegar is made from grain, it is processed so that no gluten remains. Most vinegar is perfectly safe.