This is another faux favorite of so many. Why faux? Most think of Bourbon Chicken as a Cajun or Creole dish. It’s not. But who cares its delicious.
4 skinless boneless chicken breast, Diced
1 teaspoon ground ginger
4 ounces soy sauce
2 tablespoons minced onion
1/2 cup brown sugar, packed
3/8 cup bourbon
1/2 teaspoon garlic powder
3-4 tablespoons oil
Place chicken breasts in a 9×13 inch baking dish. In a small bowl combine the ginger, soy sauce, onion flakes, sugar, bourbon and garlic powder. Mix together and pour mixture over chicken.
Cover dish and place in refrigerator. Marinate overnight.
Heat oil in wok. Stir fry chicken until browned.
Add marinade to wok and braise chicken until done.
Using slotted spoon remove chicken and place in a clean bowl.
Reduce marinade to desired thickness, pour over the chicken and toss to coat.
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