This is called Bourbon Chicken, but I made a few small changes in the recipe, and it tasted just like General Tso’s Chicken to me. Since I’ve never actually ordered Bourbon Chicken, I left the name, b/c who knows, maybe they taste the same. Whatever you want to call it, you can also call it delicious! This was SO good, and the closest I have come to restaurant flavor at home. The best part…it’s not FRIED!
I prepared mine in my cast iron skillet, but I think it could be made in any frying pan.
Bourbon (or General Tso’s!) Chicken
adapted from – my changes are in italics
2 lbs. boneless chicken breasts – cut into bite size chunks
1 T. olive oil
3/4 t. crushed red pepper flakes
1-2 cloves of garlic, minced
1 t. fresh ginger, minced
1/4 cup orange juice
1/3 cup light brown sugar & Stevia blend
2 T. ketchup
1 T. rice wine vinegar
1/2 cup water
1/3 cup reduced sodium soy sauce
1 T. cornstarch
Notes: I mixed my brown sugar with Stevia in the Raw to decrease the sugar a little, but you can use all brown sugar if desired. I also used orange juice instead of apple (b/c that’s what I had on hand), and I used fresh ginger and rice wine vinegar since I had them. You could use ground ginger and apple cider vinegar as per original recipe instead. Also, this is spicy so adjust the red pepper accordingly. I used a generous 3/4 tsp and thought it was delicious, but it was too hot for the rest of the fam. (I left some plain cooked chicken out for the kids.)
- Heat olive oil in a large skillet.
- Add red pepper flakes and stir for about 30 seconds.
- Add chicken and cook until lightly browned.
- Remove chicken from pan and add remaining ingredients, heating over medium heat until well blended and dissolved.
- Add chicken back into pan with sauce and bring to a hard boil. Reduce heat and simmer for about 20 minutes uncovered.
I served mine over brown rice, with green onions and sesame seeds. If you like Chinese food, I would recommend giving this a try!
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