My hubs Bourbon Chicken Recipe... Sorry, it was mean to post a pic without a link...

Kev's Bourbon Chicken

We are always searching for great recipes to prepare at home. Don't get me wrong we love a good meal out, but with 4 kids that is rare. Plus, when you cook at home you truly know what is going into the meal you are making. Kev and I have always loved Bourbon Chicken at Chinese restaurants so Kev set out on a mission to create one he loved. This recipe is adapted from All Recipes Best Bourbon Chicken. 

Kev's Bourbon Chicken

• 4 tablespoons Sesame oil
• 3 pounds skinless, boneless chicken breast halves - cut into 1 inch pieces


• 1 cup water
• 
  3/4 cup packed light brown sugar (My hubs likes the taste of brown sugar. However, if you are trying to avoid sugar you could sub maple syrup but start at 1/2 cup and add until your preferred sweetness. Honey could work as well.)
• 3/4 cup apple-grape-cherry juice (Whatever 100% juice blend you have on hand along these flavor lines)
• 2/3 cup soy sauce
• 1/3 cup or a little more depending on your mood of Makers Mark Bourbon

• 2 cloves garlic, minced
• 3/4 teaspoon crushed red pepper flakes (or to taste)
• 1/2 teaspoon ground ginger
• If you want a thicker sauce mix, 1/4 cup juice with 2 Tbsp corn starch and mix together until smooth and add to the sauce. We like the sauce runny, so we never add cornstarch.
• 1 Head of broccoli - broken apart
• Your preferred rice - white or brown as the bed for this yummy goodness. (we prefer Uncle Ben's Boil-in-the-bag)

Directions

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1. Mix the brown sugar, water, juice, bourbon, brown sugar, garlic, soy sauce, ginger,and  red pepper flakes in a large bowl/container (preferably with a lid). Then add the chicken.  I like to let the chicken marinade/soak in this mixture for several hours before I start to cook.
2. Heat the oil in a large heavy pan or Dutch oven.  Meanwhile, grab the chicken from the mixture with a slotted spoon.  Or, use a colander to separate the chicken from the sauce.  Brown the chicken pieces until lightly golden on all sides, about 10 minutes. Transfer the chicken to a clean bowl.  You don't want to get the chicken cooked through!  If you cook the pieces too much here, they will come out dry.  So just cook enough to brown.
3. In the same dutch oven, dump in the sauce mixture.  Bring the sauce to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon.
4. Stir the chicken back into the sauce, and bring to a full boil over medium-high heat. Reduce the heat to medium-low, and simmer until the sauce is reduced and thickened and the chicken pieces are no longer pink in the middle, about 10-15 minutes.  After 5 minutes or so, add the broccoli so it has time to cook and soften in the sauce and chicken.  
5. If you prefer thicker sauce, remove the broccoli and chicken, add the cornstarch/juice mixture and give it a few minutes to thicken the sauce.  Then add the sauce to the chicken and broccoli that you removed.  
6. Serve with rice (I like to add La Choy noodles as well).
7.