all I can say is yummy!!!! I tried this one over the summer and love it!
I made this but added stir-fried broccoli. It tastes exactly like chicken and broccoli from a chinese restaurant! The best part is that it uses ingredients that I always have on hand!!
My family loves this sometimes I add aparagus, and I usually thicken the sauce with alittle corn starch.
This made a delicious dinner served over rice -- and was easy to make since all the ingredients are staples in our pantry. Even though I like spicy foods, next time I will decrease the red pepper since it was very hot. The only other change I'll make is to simmer the chicken pieces for only 15 minutes. I cut mine the standard size for bourbon chicken, but they came out a little dry after cooking for 20 minutes. The sauce is fantastic -- you've got the right mix of all the ingredients to make an authentic-tasting Bourbon Chicken.
What an excellent recipe! I made it for the first time tonight and followed the recipe as written with these exceptions: I used two cut up boneless chicken breast halves (not sure of the weight), a bit less crushed red pepper than called for (my husband's preference), and thickened the sauce at the end with culinary thickener. It was absolutely outstanding--both my husband and I loved it! It will most definitely be in our usual rotation from this point on. Thanks so much for posting.
Wow! This reminded me of my favorite General Tso's chicken but without the fried batter! Very good and easy to make. I added about 2 T bourbon to truly make it live up to its name! Excellent.....thanks!
I love this! So easy to make and delicious! We have a big family of 6, so I triple the sauce recipe and only use about 3/4 tsp of the red pepper flakes. The only down side of the original recipe is the lack of delicious sauce. I also had to thicken with corn starch at the end, but that's no biggie!
Very tasty sauce, although a bit thin. My chicken was a bit overcooked. Next time I will try to spend a minimal amount of time getting the chicken pieces browned because the remainder of the time in the sauce is adequate to cook the bite-sized pieces. I will make this again.
Why is this called Bourbon Chicken when it has no Bourbon in it??
If I could give this a 10 I would! The first time I made this was as a surprise meal for my love, and I kept what I was making a secret until he guessed what it is - and he knew exactly what it was at first bite! It's amazingly tasty, and has a great kick! I highly recommend this recipe!