Bourbon Street Chicken Recipe
Dairy-Free, Gluten-Free, High-Protein, Low-Carb, Low-Fat, Low-Sodium
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Ingredients
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Marinade & Sauce
Chicken & Seasoning
Vegetables & Garnish
Method
Marinade & Sauce
- 1
Prepare sauce
In a medium bowl or measuring cup whisk together low-sodium chicken broth, bourbon, gluten-free tamari, apple cider vinegar, lemon juice, Dijon mustard, and brown or coconut sugar until sugar is dissolved. Add minced garlic, grated ginger, black pepper, and crushed red pepper flakes; whisk to combine.
- 2
Optional slurry
If you prefer a thicker sauce, mix 1 tsp cornstarch with 1 tbsp cold water in a small cup until smooth and set aside. Add at the end of cooking to thicken over heat as directed below.
Chicken & Seasoning
- 3
Prep chicken
Pat the chicken dry with paper towels and cut into 1 to 1½-inch cubes. In a bowl toss the chicken with olive oil, smoked paprika, onion powder, and salt substitute so pieces are evenly coated.
- 4
Sear chicken
Heat a large nonstick or heavy skillet over medium-high heat. Add the seasoned chicken in a single layer (work in batches if needed). Sear without moving for 2 minutes to get browning, then stir and continue cooking 2–3 more minutes until lightly browned but not fully cooked through (internal temperature ~140°F/60°C). Transfer chicken to a plate and set aside.
Vegetables & Finish
- 5
- 6
Combine chicken and sauce
Return the seared chicken and any accumulated juices to the skillet. Pour the prepared bourbon sauce over the chicken and vegetables. Bring the mixture to a low simmer and cook for 4–6 minutes, stirring occasionally, until the chicken reaches 165°F (74°C) and sauce flavors have blended.
- 7
Thicken sauce (optional)
If using the cornstarch slurry, stir it again and add to the skillet in a slow steady stream while stirring. Simmer for 1–2 minutes until sauce thickens to a glossy consistency. Remove skillet from heat.
- 8
Finish and garnish
Taste and adjust seasoning with additional pepper or a pinch of salt substitute if desired. Sprinkle sliced scallions and chopped parsley over the dish. Let rest 2 minutes before serving so sauce settles.