ATK Bourbon Chicken (Cooks Country)
NOTES
We were test cooks for this recipe in early 2021! The recipe, with slight tweaks, was published later in the year.
America's Test Kitchen/Cooks Country say that this recipe serves 4, but if you serve the chicken with rice, appetizers, etc., it would easily serve 6-8. Half-recipes serve 3-4, and half-recipe amounts are in parentheses.
America's Test Kitchen/Cooks Country say that this recipe serves 4, but if you serve the chicken with rice, appetizers, etc., it would easily serve 6-8. Half-recipes serve 3-4, and half-recipe amounts are in parentheses.
The recipe says to make this in a nonstick pan but it can be made in a traditional skillet too (the chicken will stick but the fond can be scraped and incorporated when adding the soy sauce mixture).
If you want to add vegetables, add snow pea pods, red peppers, green onions toward the end of cooking the chicken.
The fresh ginger adds a nice zing to this dish!
The cider vinegar may be optional: Liz forgot to add the cider vinegar at the very end, which might have cut the sweetness of the sauce.
→ Serve with rice.
INGREDIENTS
1/2 cup soy sauce (1/4 cup)
→ Serve with rice.
INGREDIENTS
1/2 cup soy sauce (1/4 cup)
1/2 cup packed brown sugar (1/4 cup)
1/4 cup water (1/8 cup)
2 Tbls bourbon (1 Tbl)
1 tsp toasted sesame oil (1/2 tsp)
1/2 tsp ground pepper (1/4)
2 lbs boneless, skinless chicken thighs (1 lb)
2 Tbls cornstarch (1 Tbl)
2 Tbls vegetable oil (1 Tbl)
2 garlic cloves, minced (1 clove)
1 tsp grated fresh ginger (1/2 tsp)
(optional) 2 tsp apple cider vinegar (1 tsp)
PREPARATION
1. Trim fat from thighs and cut chicken into 1-inch pieces or strips. Set aside in a large (medium) bowl, or refrigerate until needed.
1/4 cup water (1/8 cup)
2 Tbls bourbon (1 Tbl)
1 tsp toasted sesame oil (1/2 tsp)
1/2 tsp ground pepper (1/4)
2 lbs boneless, skinless chicken thighs (1 lb)
2 Tbls cornstarch (1 Tbl)
2 Tbls vegetable oil (1 Tbl)
2 garlic cloves, minced (1 clove)
1 tsp grated fresh ginger (1/2 tsp)
(optional) 2 tsp apple cider vinegar (1 tsp)
PREPARATION
1. Trim fat from thighs and cut chicken into 1-inch pieces or strips. Set aside in a large (medium) bowl, or refrigerate until needed.
2. In a small bowl, combine grated ginger and minced garlic; set aside. Also prepare optional vegetables and set aside.
3. In a 2-cup measuring cup (1-cup measuring cup or small bowl), combine soy sauce, sugar, water, bourbon, sesame oil, and pepper.
4. Microwave on high until hot, about 2 minutes (1 min) and whisk to dissolve sugar. Set aside.
5. In the bowl with the chicken, add cornstarch and 2 Tbl (1 Tbl) of the soy sauce mixture. Toss the chicken and then set it aside.
6. Over medium-high heat, heat oil in 12-inch nonstick skillet until shimmering.
7. Add chicken and cook, stirring occasionally, until browned and cooked through, about 6-10 minutes.
4. Microwave on high until hot, about 2 minutes (1 min) and whisk to dissolve sugar. Set aside.
5. In the bowl with the chicken, add cornstarch and 2 Tbl (1 Tbl) of the soy sauce mixture. Toss the chicken and then set it aside.
6. Over medium-high heat, heat oil in 12-inch nonstick skillet until shimmering.
7. Add chicken and cook, stirring occasionally, until browned and cooked through, about 6-10 minutes.
8. If adding vegetables, add them when the chicken is nearly finished cooking.
9. Stir in garlic, ginger, and remaining soy sauce mixture, bring to boil over medium-high heat, and cook until sauce is thick, dark, and syrupy, 6 to 8 minutes. If you used a traditional skillet, be sure to integrate the fond as you cook the sauce down.
10. Off heat, stir in vinegar if using. Serve with rice.
10. Off heat, stir in vinegar if using. Serve with rice.
NUTRITIONAL INFO per serving (4 servings, each at 8 oz.)
Calories 504
Fat 18 g
Saturated fat 3 g
Monounsaturated fat 9 g
Polyunsaturated fat 4 g
Cholesterol 213 mg
Sodium 1976 mg
Carbs 33 g
Sugars 27 g
Protein 47 g
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