Or, I'm also thinking of just putting the chicken breasts into a slow cooker with some BBQ sauce. Shred the meat, and serve it with sauteed peppers and wrapped in a soft tortilla.

I'm just not sure!!! LOL

It sounds good but I do like to have bourbon in my bourbon chicken.

I also was wondering where the bourbon was LOL!
It will taste like chicken with BBQ sauce...without the smoke flavor.
Long cooking chicken breast makes it dry and stringy....so after I browned the pieces, I would leave them out of the sauce and only put them in the sauce to cook for about 10 minutes.
Chicken breast cooked in the crock pot will be dry and stringy, makes a wad in your mouth that just won't swallow.
Linda C

I think you're supposed to drink the bourbon while you're preparing the recipe, right?

Other recipes call for bourbon. For this one, I think they substituted with the apple juice.

I'm going to make it for dinner tonight. A thousand+ reviewers on Recipe Zaar love it. But I will add some alcohol.

Go with the bourbon, both in the recipe and as Shaun suggests! Sounds delicious. Linda's right about slow cooking. Or try this:

Heat equal parts olive oil and butter in a sauté pan. Even out the thick parts of the breasts so they'll cook evenly. Season the breasts with salt, paprika for color, and cayenne pepper if you like spicy. Sauté in the oil and butter till browned and done - about 8 to 10 minutes total - then sprinkle with garlic salt and serve with the fried peppers and either french bread or tortillas. Easy, delish, and not bad for you, especially if you leave out the butter (but they brown better and look better if you use a little).

How do you sauté your peppers? I do mine simply, in olive oil, then sprinkled with salt to taste. Another version includes a can of crushed tomatoes.

Sherry

I will just add the chicken to the sauce after it has boiled.

I sauté my peppers in olive oil, and I also add sliced onions. I think I will just cook my chicken breasts in a pan with spices and such. Much easier and faster! I'm just craving fajitas today! DH bought some Hot Hungarian Paprika, which I will use.

Thanks!

It's the color and "laquered" affect of the chicken. LOL
Not that Bourbon is in it..atleast I don't think the original was. It's a chinese american dish I believe.

I used the Recipe Mustangs posted somewhere around here to make some of the wings I posted on the most recent WFD thread. I didn't follow it exact..but the concept was the same..and it was gooooooooddd Stuff! I'll try it as a chicken dish soon too..

Bumblebeez - did you end up making this dish? How was it?

Add me to the list that would like to know... might make it soon.

Nancy

It was very good if not fabulous. I used 3 chicken breasts but I think it would be better with grilled thighs. I used some alcohol instead of the apple juice, brandy because I had no bourbon on hand and a bit of vermouth because I didn't have much brandy either. I need a trip to the abc store!
I also doubled the sauce.

Everybody liked it though...I'll make it again with bourbon. Dh thought it was too sweet but he's not crazy about sweet stuff in anything but dessert.

I cooked the chicken first then removed the cubes to a platter and added to the sauce at the end.

We had steamed white rice and a fresh sauteed broccoli, onion, celery dish with it.

I made this last night. IÂd consider it a pleasant weeknight dish that with subtle changes will make my rotation. I made it per the recipe but used low sodium soy sauce, which IÂd think is a given. Here are my notes:

Next time use a not-nonstick skillet so it browns better. (The only reason I used nonstick was because it happened to be out.)

As others have said, 20 minutes is a long time for white meat to boil. Either use dark meat or cook the chicken more thoroughly up front and just heat through at end.

If using white meat, perhaps marinating will make up for any flavor loss due to shortened cooking time. The sugar should also promote browning.

The 20 minute boil concentrated the sauce but didnÂt do much to thicken it. Hit it with a bit of corn starch at the end to achieve a more authentic Food Court consistency.

I made it last night using pork and Cathy/Mustangs recipe.
However, I season floured the pork cubes, and browned them to create a bit of a crust in canola on the stove top in batches. Moved the batches to my stoneware 9x13 pan, made the sauce in a sauce pan, boiled down a bit to thicken,, then added the sauce to coat, reserving the rest. Put in a 300F oven checked, stirred and added more sauce until it was coated nicely and the sauce was gone..
It got a big thumbs up here lastnight. Hubby said it was a "bit" to sweet for him but really good. I used the same sauce on wings last week, but subbed the brown sugar for maple syrup grade B. And those were really good too.

Here's Cathy's Recipe. ~again both times I simmered the sauce seperately.

Bourbon Chicken
35 min 15 min prep
2 lbs boneless chicken breasts or thighs, cut into bite size pieces
3 tablespoon olive oil
2 garlic cloves, crushed
1/4 teaspoon ginger
3/4 teaspoon crushed red pepper flakes
1/2 cup apple or pineapple juice
2/3 cup light brown sugar
4 tablespoons ketchup
1/2 tablespoon cider vinegar
1 cup water
2/3 cup soy sauce

1. Heat oil in a large skillet.
2. Add chicken pieces and cook until lightly browned.
3. Remove Chicken.
4. Add remaining ingredients, heating over medium
5. Heat until well mixed and dissolved.
6. Add chicken and bring to a hard boil.
7. Reduce heat and simmer for 20 minutes.
8. Serve over hot rice.

Another Bourbon chicken.

Bourbon Laced Tipsy chicken with peaches

4 chicken breast halves
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 tablespoons butter
1 large onion, finely chopped
1 teaspoon paprika
1 1/2 cups green onions, chopped (about 6 green onions, including green part)
1/2 cup orange juice
2 tablespoons bourbon
1 cup chopped fresh peaches (about 2 medium peaches)
Dash nutmeg

Preheat oven to 400 degrees.
Sprinkle chicken quarters with salt and pepper. Place in a 13 by 9-inch baking pan and set aside.
In a medium skillet, melt the butter over medium heat. Add the chopped onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the paprika and all but 1 tablespoon of the green onions and continue to cook, stirring occasionally, for an additional 4 minutes.
Spread the onion mixture evenly over the chicken, spoon the orange juice and bourbon over the top, and bake in the preheated oven for 30 minutes, turning and basting occasionally.
Remove the chicken from the oven, spoon the peaches over the top, sprinkle with nutmeg, and return to the oven for an additional 15 to 20 minutes or until the chicken is tender and shows no trace of pink near the bone. Remove the chicken from the pan, place on serving dish, and pour the juices over the chicken. Garnish with the remaining green onions and serve immediately.
I believe I got this off a cooking show.