Spicy Bourbon Chicken

Pretty darn close to the dish sold at the mall.


  1. 2 Tbsp sesame oil
  2. 1 Tbsp canola oil
  3. 2 # boneless chicken thighs
  4. 4 garlic cloves, minced
  5. 1 tsp fresh ginger, minced
  6. 1/4 tsp crushed red pepper flakes
  7. 1/2 tsp chili powder
  8. 1/4 C soy sauce-low sod
  9. 1/4 C brown sugar
  10. 1 red pepper, chunks
  11. 2 1/2 carrots, sliced
  12. 1 onion, small, sliced
  13. 1/4 head cabbage, sliced
  14. 1/4 C Bourbon
  15. 1 Tbsp rice wine vinegar
  16. 1/4 C apple juice
  17. 1 Tbsp ketchup
  18. 4-6 Tien Tsin chili peppers, seeded and cut


  1. In a medium bowl combine: soy sauce, brown sugar, bourbon, rice vinegar, apple juice and ketchup. Mix well and set aside.

  2. Break the chilies open and discard the seeds inside, then cut them into a few large pieces to cook.

  3. In 2 large skillets, add some sesame oil and canola oil and heat them over medium heat. Add the chilies to 1 skillet and saute for 30-40 seconds. Add the chicken and saute until fully cooked and browned on both sides. In the other skillet, add the red pepper, carrots, and onion and saute until tender. In a medium pot, boil enough water to cook the cabbage until tender but not to soft, about 7 minutes. Drain.

  4. To the skillet with chicken; when browned, pull out chicken and cut into small chunks and put back in pan. Now add a little more oil if needed and add the garlic, ginger, red pepper flakes and chili powder with the chicken and mix together. Saute for 1 minute. Now add the vegetables to the chicken and pour in the sauce over everything, mix and saute 4 minutes more. Serve.

Source: Read Full Article