Bourbon Chicken

I like to experiment with food. This weekend I was playing with a Bourbon Chicken recipe. Now, I was looking all over the internet for a simple, yet tasty version of this dish to present to my family. Most of the recipes I found were too ingredient heavy for my liking. So I toned it down.

Bourbon Chicken:

3lbs boneless, skinless chicken breast, cubed into one inch pieces

2 cups soy sauce

3/4 cups bourbon

1 cup honey

2 tablespoons ground ginger

Combine the soy sauce, bourbon, honey, and ginger into a large enough bowl to fit the chicken cubes, and then add the chicken and marinate over night.

The next day, get a large pan, heat a small amount of oil in it, and wait until it is ripping hot. Stir fry the chicken until browned and cooked through. You can make the sauce thicker by adding a slurry of 1 teaspoon cornstarch to 1 cup of water and adding it into the hot sauce quickly and whisking fast.

Serve in the sauce.

And because I never make just one thing, I also made teriyaki noodles, and herb roasted carrots.

Teriyaki Noodles:

1 bottle teriyaki sauce

2 tablespoons honey

1 lb spaghetti noodles

Boil the noodles as directed on the box.

Combine the teriyaki sauce and honey in a pot, stir in noodles. Let the sauce reduce down until the thickness that you like and serve.

Herb Roasted Carrots

1 lb baby carrots

1/2 cup olive oil

2 table spoons garlic

2 table spoons italian herb

Mix the oil and herbs together and coat the carrots in it.

Spread out on a sheet pan, and cook at 400 degrees for 20 minutes, or until soft.

It was a belly pleasing meal all around, and it's very simple to do. 

<3 Ta ta for now!