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Nutrition Facts
Serving Size 1 (247g) Recipe makes 3 servings The following items or measurements are not included below: ketjap manis diet cherry coke Splenda brown sugar blend
Calories 356
Calories from Fat 129		(36%)
Amount Per Serving		%DV
	Total Fat 14.4g	22%
	Saturated Fat 8.1g	40%
	Monounsaturated Fat 3.7g
	Polyunsaturated Fat 1.1g
	Trans Fat 0.1g
Cholesterol 162mg		54%
Sodium 924mg		38%
Potassium 602mg		17%
Total Carbohydrate 1.1g		0%
	Dietary Fiber 0.2g	0%
	Sugars 0.1g
Protein 52.7g		105%
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Bourbon Chicken

Recipe #305109 | 45 min | 10 min prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: Sue L
May 27, 2008

I never was convinced there was bourbon in bourbon chicken. I set up a lab experiment in my little kitchen, sample box of mall bourbon chicken, and my own ingredients, all ready for a Food Network style Throwdown, (without Bobby Flay). I already had a general plan for what I thought might be in Bourbon Chicken, and then I went to work, chopping, mixing, cooking, tasting, tasting, tasting, and I feel confident I got this done. Side by side taste tests get a thumbs up for my recipe. Note: I used some low calorie ingredients in mine, and if you choose to use full calorie options, be careful not to burn or over sweeten your sauce. You can get ketjap manis in oriental grocery stores. Don't substitute regular soy sauce for it- the flavor and texture is totally different. Or you could try making Ketjap Manis, reduced to the thickness of honey. I think the ketjap manis I used must have given it the reddish color, although I hadn't noticed that using it before. Maybe it was the cherry coke? The color won't really matter so don't worry about it.

SERVES 3 -4 (change servings and units)

Ingredients

1 1/2 lbs boneless skinless chicken breasts or boneless skinless chicken thighs, cut into bite-sized chunks
3 tablespoons unsalted butter

For the sauce

1/2 cup ketjap manis (Indonesian sweet & thick soy sauce)
1/2 cup diet cherry coke (optional cherry coke or cherry pepsi)
1/4 cup Splenda brown sugar blend (optional brown sugar or palm sugar)
1 tablespoon rice vinegar
2 teaspoons ground ginger
1 teaspoon salt
1/2 teaspoon black pepper
1/2-1 teaspoon liquid smoke

Directions

1
Mix ingredients for sauce in a small bowl.
2
Saute chicken in butter in a large skillet, until nicely browned, being careful not to burn the butter.
3
Add the sauce and stir, bringing to a boil.
4
Reduce heat and cook, stirring, 20-25 minutes or until sauce has thickened and chicken is cooked through.

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Featured Reviews for This Recipe

From: Michelle_My_Belle

On Apr 7, 2009

Mine turned out a beautiful brown color also, I meant to take pictures - I made it a few weeks ago tho so that will have to wait until next time. Don't skip the browning or you won't get that nice seal to allow the chicken to get sticky rather then stringy. I used the ketjap manis recipe, cherry coke and regular brown sugar, I added some extra cherry pepsi for some reason while cooking and for that reason it took longer to cook. I used half the ginger because a lot went into the soy sauce recipe and I'm trying to ease the family into it. the liquid smoke is essential, I wouldn't try and skip it. This was so good that I ended up hiding the leftovers for myself.

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From: loof

On Mar 13, 2009

Loved this version of Bourbon Chicken! It is so flavorful and I liked that there's no breading on the chicken. I took Teresa's advise and used the recipe for Ketjap Manis and it worked out perfectly. Thanks for posting this yummy recipe! Made for the Best of 2008 event

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From: TeresaS

On Dec 23, 2008

I'm so glad to be the first to give this delicious recipe its stars. It is so full of flavor. I tried the one that has (about1500 reviews) and I was not impressed. This is packed full of yummy flavors. I think most of the flavor comes from the liquid smoke. I did use the recipe for Ketjap Manis because I could not locate the bottle stuff from the grocery store. I only used a third of the recipe and after the reduction I had just enough to make the 1/2 cup required. The only other major change I made was to omit the salt. This stuff is just so :yummy: Thanks for posting.