Home » Uncategorized » Creative Cooking…Bourbon Chicken Part Two

Creative Cooking…Bourbon Chicken Part Two

Bourbon Chicken




Remember I made the Bourbon Chicken and I wasn’t overly impressed with the final product?  Well, I decided to give it another try and use 100% Apple juice and I used boneless skinless chicken thighs.  Oh what a difference this made.  The chicken added additional flavor and I think the apple juice was just a quirk in my imagination because I am not sure how much the apple cocktail was so different since you only use a ¼ of a cup.  Go figure.  Anyway, this redo was necessary because so many people enjoy this dish, which I have never seen in the Asian restaurants here, and after this last try, I understand.  Very tasty and easy to make.


2 lbs of Chicken breasts thighs cut into bite size pieces (light salt & pepper)

2 tbs of olive oil

1 ½ tbs of minced garlic

¼ tsp of ground ginger

¾ tsp of crushed red pepper

¼ cup of apple juice

1/3 cup of light brown sugar

2 tbs of ketchup

1 tbs of cider vinegar

½ cup of water

1/3 cup of soy sauce

½ tsp of cornstarch with a tbs of water to make a quick slurry *

I used the same ingredients with the changes seen above.  Click the link in first paragraph for detail instructions.



Much better the second time around….13 Weight watcher points.


Bourbon Chicken over brown rice with broccoli and carrots


4 thoughts on “Creative Cooking…Bourbon Chicken Part Two

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