Description
This Bourbon Chicken on the Griddle recipe features tender boneless chicken breasts cooked to perfection with a flavorful bourbon sauce, complemented by sweet bell peppers and onions. The dish is quick to prepare and boasts a delightful balance of sweet, tangy, and spicy flavors, making it a perfect weeknight dinner served over rice or your favorite side.
Ingredients
Scale
Chicken and Marinade
- 2 lbs boneless skinless chicken breasts, cut into thin strips
- 1 tbsp cornstarch
Vegetables
- 6 mini sweet bell peppers, chopped into bite-sized pieces
- ½ medium onion, chopped into bite-sized pieces
- 1 green onion, sliced for garnish (optional)
Bourbon Sauce
- ½ cup chicken stock
- â…“ cup low sodium soy sauce
- ½ cup bourbon
- ¼ cup apple juice
- 1 tbsp apple cider vinegar
- â…“ cup brown sugar, packed
- 2 tbsps ketchup
- 1 tbsp sriracha
- ½ tbsp minced garlic
- ¼ tsp minced ginger
Other
- 2 tbsps your favorite cooking oil
Instructions
- Marinate Chicken: Toss the sliced chicken breasts with 1 tablespoon of cornstarch and let them marinate for 20 minutes. This helps to tenderize the chicken and thicken the sauce later.
- Prepare Sauce: In a bowl, whisk together chicken stock, low sodium soy sauce, bourbon, apple juice, apple cider vinegar, brown sugar, ketchup, sriracha, minced garlic, and minced ginger until well combined.
- Preheat Griddle: Heat your griddle to 400-425°F and lightly oil the surface to prevent sticking and ensure even cooking.
- Cook Chicken: Place the marinated chicken strips on the hot griddle and cook for about 6-7 minutes, stirring occasionally, until the chicken is fully cooked and no longer pink inside.
- Sauté Vegetables: Add the chopped sweet bell peppers and onion to the griddle with the chicken. Continue to sauté for an additional 3 minutes, allowing the vegetables to soften slightly.
- Add Sauce and Simmer: Pour the prepared bourbon sauce over the chicken and vegetables. Cook together for another 4-5 minutes, stirring occasionally, until the sauce thickens and coats the ingredients.
- Serve: Garnish with sliced green onions if desired and serve hot over cooked rice or your preferred side dishes.
Notes
- Use low sodium soy sauce to control salt levels in the dish.
- If you prefer less heat, reduce or omit the sriracha.
- Ensure the griddle is properly preheated for even cooking and better sear on the chicken.
- Substitute bourbon with a non-alcoholic option such as apple cider for a milder flavor.
- This dish pairs well with steamed white rice, brown rice, or cauliflower rice for a low-carb option.
