Cajun crosses with Chinese somewhere in the history of this dish and voila…an Asian style Bourbon Chicken. Cross it with The Grain-Free Kitchen and me and boom, Paleo Bourbon Chicken kicked up a notch with the addition of shiitake mushrooms! UMAMI!! (which is Japanese for “deliciousness”). We’re just mixing together all sorts of culture!
This recipe, like most Chinese versions, does not actually contain Bourbon (whaaat??). The name comes from Bourbon Street in New Orleans, and yes…they do add bourbon down in those parts. The choice is yours. If you’d like to take it to the next level, add in a splash of bourbon when mixing up the wet ingredients!! Cheers!
As I’m making this, I’m remembering the days of walking through the food court of the mall and trying hard to avoid eye contact with the person standing in front of the Chinese food place with a tooth pick skewered piece of bourbon chicken. If I knew I was going to have Chinese for lunch, I would happily grab that proffered morsel, but if I knew I was just passing by, making my way to , I always felt guilty taking the sample. Because I always get suckered in!! I had no back-bone and often would be walking away with a 2-entree combo!
This recipe is so easy to prepare, it’ll be on the dinner table in no time. First step is to mix the wet sauce ingredients in a bowl (not the mushrooms) and set aside. Second, saute the chicken.
Add the sauce to the chicken and simmer for 10-12 minutes.
Thicken the sauce with the arrowroot slurry and serve over (or next to) cauli-rice.
This sweet and savory dish comes together so quickly and easily. Perfect for any night of the week.
- 3 Tbsp olive oil
- 2 1/2 lbs chicken thighs, boneless, skinless, cut into 1" pieces
- 3 cloves garlic, minced
- 1 1 inch knob ginger, minced
- 1 tsp crushed red pepper flakes
- 1/4 cup filtered water
- 3 Tbsp arrowroot powder
In a bowl, whisk together wet ingredients of the sauce: orange juice, honey, broth, coconut aminos, tomato paste, apple cider vinegar. Set aside.
In a skillet, heat oil over medium high heat.
Add chicken and saute for about 10 minutes.
Add the garlic and ginger to the chicken and saute another 2-3 minutes.
Add the sauce to the chicken and bring to a boil. Then reduce heat and simmer approximately 10-12 minutes, stirring occasionally.
Add the mushrooms and continue to simmer another 5 minutes.
In a coffee or tea cup, combine the water and arrowroot powder and mix with a fork until the arrow root powder has dissolved.
While stirring the sauce in the skillet, slowly pour a bit of the slurry in. Add just enough of the slurry to get your desired thickness. I add about 1/2 of it. Be sure to keep stirring as this will thicken QUICKLY! Also...thicken the sauce just before serving. You don't want to continue cooking the sauce for too long after you've added the slurry.
To kick up the heat index, add 2-3 thai peppers, minced and cook it with the ginger and garlic. Oh yum!
You can add any type of mushroom you like. Shiitake mushrooms are my fav.