Bourbon Chicken

  • About 3 lbs skinless boneless chicken 
  • Tbsp cornstarch
  • 1 Tbsp cornstarch
  • 1 tsp CWG Teriyaki blend
  • 4 Tbsp vegetable oil
  • 2 cloves garlic minced
  • 1 cup water
  • 1/2 cup apple juice
  • 1/4 cup bourbon
  • 1/2 cup chicken broth
  • 2/3 cup lower sodium soy sauce
  • 1/3 cup ketchup
  • 2 tablespoons apple cider vinegar
  • 1 cup brown sugar packed
  • tsp CWG Go To Blend
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon crushed red pepper flakes


Cut the chicken into 1 inch pieces and in a large bowl toss it with 2 tablespoons of the cornstarch, and the CWG Go To Blend. Add 2 tablespoons of oil to a hot pan. Add half the chicken pieces and cook for 3 minutes without stirring. Turn the chicken pieces and cook and additional 3 minutes. Remove the chicken from the pan. Use the remaining oil to cook the second half of the chicken the same way. Remove the chicken from the pan. Add in the garlic and cook for 20 seconds until fragrant. Add in the water, apple juice, bourbon, chicken broth, lite soy sauce, ketchup, apple cider vinegar, brown sugar, CWG Teriyaki blend, ground ginger and red pepper flakes. Bring to a boil then add back in the chicken. Cook for 10 to 15 minutes or until the sauce is reduced by about half. Add the remaining tablespoon of cornstarch to a small glass with a tablespoon of water and stir. Add into the pan and stir. Cook until the sauce is thickened. Serve immediately.

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