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Bourbon Chicken Bowl


This is a recipe sent my way from my father. It was found & modified attempting to replicate the Bourbon Chicken sold in most Chinese take-outs; which rarely use bourbon as a component. It’s wonderfully sweet & spicy. Delete Sriracha and cut the pepper flakes in half if kids (or those that don’t like heat) involved.

2 pounds boneless chicken breasts; cut into bite-size pieces and tossed with cornstarch and white pepper
1 tablespoon sesame oil
2 garlic clove; minced
1/2 teaspoon ginger
1/2 teaspoon crushed red pepper flakes
1/4 cup apple juice
1/3 cup dark brown sugar
2 tablespoons ketchup
1 tablespoon cider vinegar
1/2 cup water
1/3 cup soy sauce
1 tablespoon cornstarch; (if thick sauce desired)
2 tablespoons bourbon
1 tablespoon Sriracha


Heat oil in a large skillet or wok.

Add chicken pieces and cook until lightly browned.

Remove chicken.

Add remaining ingredients to wok, heating over medium heat until well blended and dissolved.

Add chicken and bring to a hard boil.

Reduce heat and simmer for 20 minutes uncovered.

Place spinach in a bowl/plate, put hot brown rice on top of spinach and add chicken/sauce. Enjoy.