This Bourbon Street Chicken has quickly become a new family-fave ever since I first made it. This amazing chicken is named after Bourbon Street in New Orleans, Louisiana. I have never been there, or had the famous chicken there, but this copy-cat version is absolutely delicious!
This recipe does not have any Bourbon alcohol in it. I’m sure it would be even better with the Bourbon. I would add a 1/4 cup if it was something I had on hand. This chicken is so flavorful and so easy to make either way. It’s a definite win for a simple weeknight meal! 🙂
- 4 boneless, skinless chicken breasts, cut into 1-inch cubes
- 2 Tablespoons vegetable oil
- 2 cloves garlic, minced
- ¼ cup apple or pineapple juice
- ⅓ cup brown sugar
- 2 Tablespoons ketchup
- 1 Tablespoon apple cider vinegar
- ¼ cup water
- ⅓ cup soy sauce
- pinch red pepper flakes
- 1 Tablespoon cornstarch
- Heat a large skillet over medium high heat. Add vegetable oil. Place chicken pieces to skillet and cook and stir for about 10 minutes, or until no longer pink.
- Drain any juices. Return skillet to stove top and continue cooking over medium high heat.
- In a medium mixing bowl combine garlic, apple or pineapple juice, brown sugar, ketchup, apple cider vinegar, water, soy sauce, a pinch of red pepper flakes and cornstarch. Whisk it all together until the cornstarch is dissolved and all ingredients are well combined.
- When chicken is golden brown pour sauce into the pan. Stir it around to cover all the chicken. Reduce heat to a low and cover pan with the lid at an angle to allow some of the steam to escape. Simmer 20 minutes, stirring a couple of times during the cooking period.
- Serve over white or brown rice. Enjoy!