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This is such a tasty dish just packed with flavor. While I have usually made Bourbon chicken with apple juice in the past, I tried the cherry juice and everyone loved it. The Calabrian chili flakes add just the right amount of heat, but if you don’t like heat, just leave them out. The almonds add just the right amount of crunch and an added dose of protein.
One additional note, I’ve made this dish with broccoli and steamed green beans and snow peas. They all worked great so pick your favorite.
Bourbon & Cherry Glazed Chicken
This Bourbon Chicken recipe is a complete meal in one pan and includes basmati rice and broccoli. Topped with toasted almonds, this hits all the delicious notes for a midweek meal.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- ¼ Cup Soy sauce
- ¼ Cup Bourbon
- ¼ Cup Tart cherry juice
- 1 Tbsp. Rice wine vinegar
- 1 Tbsp. Pure maple syrup
- 1 Tbsp. Minced fresh garlic
- 1 Tsp. Grated fresh ginger
- ¼ Tsp. Crushed red pepper
- 1 Lb. Boneless skinless chicken thighs, cut into 1/2-inch-thick strips
- 1 Tbsp. Cornstarch plus 1 teaspoon, divided
- 2 Tbsp. Olive oil
- 2 Tsps. Water
- 2 Cups Steamed asparagus cut into one inch pieces
- 3 Cups Rice
- 2 Sliced green scallions for garnish
- ¼ Cup Toasted sliced almonds for garnish
Instructions
- Combine soy sauce, bourbon, tart cherry juice, vinegar, maple syrup, garlic, ginger and crushed red pepper in a small bowl.
- Toss together chicken and 1 tablespoon cornstarch in a large bowl. Heat oil in a large nonstick skillet over medium-high heat. Add the chicken; cook, stirring occasionally, until golden brown and crispy, 6 to 8 minutes. Add the soy-bourbon mixture; stir to coat. Cook, stirring often, until the sauce has reduced to a syrupy consistency and the chicken is cooked through, 6 to 8 minutes.
- Combine water and the remaining 1 teaspoon cornstarch in a small bowl; stir to mix well. Add to the pan; cook, stirring often, until the sauce thickens and coats the chicken, 1 to 2 minutes.
- Add the steamed asparagus and stir with chicken until coated and heated through
- Plate chicken & asparagus on top of the rice and garnish with scallions and almonds. Serve and enjoy!
Nutrition
Calories: 329kcalCarbohydrates: 19gProtein: 24gFat: 13gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 67mgSodium: 1006mgPotassium: 470mgFiber: 1gSugar: 3gVitamin A: 120IUVitamin C: 0.003mgCalcium: 22mgIron: 3mg
Tried this recipe?Let us know how it was!
