I wanted to have a big, long, entertaining thread about the history of a dish called “Bourbon Street Chicken”. But, in my scouring of the “interwebs” I have discovered that this dish is basically a mythical one-eyed unicorn. By that, I mean that no one knows the history and no one even consents on the recipe. Generally, it’s a chicken dish made with ginger, garlic, and soy sauce. People differ on whether Bourbon is a necessary ingredient. Some say it’s named after Bourbon because it’s made with it, others say it’s named after the street in New Orleans and bourbon is not an ingredient. Some say it’s a Chinese-American dish and some say it’s a Creole dish (I may be grossly ignorant of Creole cooking, but soy sauce+ginger+garlic says Asian to me). You’ll see it on menus at Chinese-American restaurants as well as various American restaurant chains. It varies in taste from a sweeter teriyaki flavor, to a sweet and spicy complexity.
I have been wanting to develop a series of asian-inspired dishes that are soy-free. A huge task, I know. Soy sauce is a staple in various dishes and there’s nothing conventional that really compares to the flavor. I thought that Bourbon Street Chicken would be a good recipe to try out my soy sauce substitutions, and boy was it!! This recipe is a winner. I have one son who is sensitive to soy and one son who loves Chinese food. They both loved this dish, although they said it was a little spicy. If your kids are sensitive to spicy foods, you can lower or eliminate the red pepper flakes, but I encourage you to make it with them for yourself sometime. It’s just not the same without that kick. I also opted to leave out the bourbon in this recipe. I think people are confusing Bourbon Chicken with Bourbon Street Chicken, and that the original recipe is without bourbon, but that’s just my guess.
BOURBON STREET CHICKEN
1 1/2 pounds chicken breast, cut into large chunks
2 TBS olive oil
2 TBS cornstarch
1/4 cup apple juice
1/3 cup beef stock
2 TBS balsamic vinegar
2 TBS molasses
1/3 cup brown sugar (dark is preferable)
2 garlic cloves, pressed or minced
1/4 tsp fresh ginger, grated or minced
1 tsp sea salt
1/2 tsp crushed red pepper flakes
In a large frying pan, heat oil. Add chicken and cook until brown and cooked through (no pink on the inside, but don’t overcook). Meanwhile, whisk together the cornstarch and apple juice until smooth. Add in the remaining ingredients. When chicken is cooked, pour sauce onto chicken and stir until chicken is coated and sauce is thick. Remove from heat and serve with rice or quinoa.
REAL food alert: check your beef stock for msg or autolyzed yeast extract.
ALLERGY alert: if you are allergic to corn, simply eliminate the cornstarch and cook the sauce longer until it thickens.
MAKE AHEAD alert: You can make the sauce, minus the corn starch, and marinate the chicken in it. When you’re ready to make it, dump the whole thing in the pan and add the corn starch after the chicken is cooked. Be careful not to scorch the sauce, it’s high in sugar. You can also pre-make and freeze the sauce.