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You are here: Home / Best Of / Freezer Cooking: ‘Bourbon’ Chicken

Freezer Cooking: ‘Bourbon’ Chicken

February 17, 2012 by KerryAnn 20 Comments

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My posts may contain affiliate links. If you buy something through one of those links, you won't pay more but we will receive a small commission. That helps keep the blog up and the free recipes coming. Thanks!

Why are Fridays becoming my ‘should have known better’ days? I got up this morning with all intentions of having this dish cooked, photographed and posted by 10am with the extra going straight into the freezer. Instead, this day has fallen hilariously apart.  If it could malfunction, it has.  If it could fall, break, hit the ground at exactly the wrong moment, it did. Spectacularly. And I’ve managed to laugh through the whole thing. Better late than never, right?

This is ‘Bourbon’ Chicken.  It doesn’t really have any bourbon on it, just a rich sauce.  If you frequented Chinese restaurants at the mall in your pre-traditional foods days, you’ll likely know this dish and love it. This is my go-to, can’t fail, makes-’em-all-happy dish.  I serve it to company, I make it when the family needs comfort food or a morale boost. Try it and it will become one of your family favorites, too. I love it served over rice with sauteed kale or broccoli on the side.

‘Bourbon’ Chicken

2 Tbs coconut oil
1 lb boneless chicken, any type, cut into bite size pieces
½ cup chicken stock or concentrated chicken stock
1/3 cup rapadura or sucanat
¼ cup apple juice or freshly pressed apple cider
¼ cup tamari, coconut aminos or soy sauce
2 Tbs ketchup
1 Tbs apple cider vinegar
1 garlic clove, pressed
¾ tsp red pepper flakes, optional
¼ tsp fresh ginger, grated

In a large skillet, heat the oil over medium heat and cook the chicken until browned. Remove the chicken and add remaining ingredients. Stir until rapadura is dissolved. Return chicken to the pan and bring to a hard boil. Reduce heat and simmer for 20 minutes.

If desired, you may thicken the sauce at the end of the cooking time with ½ – 1 tsp arrowroot powder or 2-3 tsp cornstarch mixed into a little water. Whisk into sauce and stir thoroughly. Return to a simmer and serve.

To prepare this dish for the freezer: Double or triple this dish and follow the directions through simmering for 20 minutes.  Cool the dish and freeze it.  When you wish to serve it, bring it back up to temperature, add the arrowroot or cornstarch slurry, return to a boil and serve.

 

This post is also part of the following carnivals:
Make Your Own Monday, Monday Mania, Mangia Monday, Homemaker Monday, Hunk of Meat Monday, Tempt My Tummy Tuesday, Fat Tuesday, Made From Scratch Tuesday, Real Food Wednesday, Gluten Free Wednesdays, What’s Cooking Wednesday, These Chicks Cooked, We Did It Wednesday, Pennywise Platter, Full Plate Thursday, Creative Juice, Things I Love Thursday, Fight Back Friday, Allergy Friendly Friday.

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Filed Under: Best Of, Casein-Free, Chicken, Egg-Free, Featured Recipe, Freezer Cooking, Freezer Cooking, Gluten-Free, Grain-Free, Main Dish, Menu Mailer, Nut-Free, Products, Recipes, Series

I'm KerryAnn Foster, a crazy vibrant Jesus Freak with a heart full of hope. I'm not afraid to love on the least of these or get my hands dirty. This blog is my journey from ineffective, uptight, obese wallflower to a woman on fire for God and living the most vibrant, passionate life possible!

I live in the mountains of Western North Carolina with my husband, Jeff, and our two teens. I blog about self-confidence, health and home, homeschooling and living a vibrant, wide-open Jesus-centered lifestyle. I have over seventeen years of real food, natural lifestyle and health experience. We have homeschooled our children since birth and both Jeff and I run home-based businesses. We're crazy, we know it, and we love every second of it!

Read about my journey to health through celiac disease, PCOS, food allergies, obesity, adrenal fatigue and heavy metals.

Reader Interactions

Comments

  1. Deb Whitten says

    February 17, 2012 at 3:25 pm

    ONGosh, I can’t wait to make this!!! We all love Chinese and even though my family still frequents our local Chinese place, I can’t since going gluten free 🙁 I’m totally making this next week as I come off my metabolic detox 🙂 thank you!!

    Reply
  2. Adrienne @ Whole New Mom says

    February 17, 2012 at 4:52 pm

    Yum! Making this maybe tomorrow! Yippee! Thanks KerryAnn!
    Adrienne @ Whole New Mom recently posted..Real Help for Messy Moms (and non-Moms too)

    Reply
  3. Patsy says

    February 17, 2012 at 4:54 pm

    Any substitute for apple juice? Never have it in the house. For that matter – maybe we won’t try this one – I have never had ginger. I am not very adventurous :). Any way to explain what ginger tastes likes?

    Reply
    • KerryAnn Foster says

      February 17, 2012 at 5:11 pm

      Patsy, you can use more chicken stock in place of the juice. You can leave out the ginger, too. Ginger is warm and spicy. Buy a fresh knob and just grate off what you need then store the rest in the freezer. When you need more, you can grate it from frozen without having to thaw it. I always keep extra in the freezer, ti’s quick and easy to use.

      Reply
  4. CindyKay says

    February 18, 2012 at 6:33 am

    This sounds like another winner to me and I know my family will eat it too a PLUS. Thanks again for a great recipe KerryAnn. (love your name by the way)

    Reply
    • KerryAnn Foster says

      February 18, 2012 at 4:47 pm

      You’re welcome!
      KerryAnn Foster recently posted..Freezer Cooking: ‘Bourbon’ Chicken

      Reply
  5. eyerish says

    February 19, 2012 at 5:35 pm

    Hi there

    I stumbled upon this great site while doing a search, A family member loves Bourbon chicken, so I made this today. It was delish
    I cut up chicken thighs and used a little honey for the sweetner and oj instead of apple juice. I used some of the sauce on my steamed cauliflower. Yum

    We liked this suace better than the mall sauce. Theirs is too sweet. This had a bit more kick. Thanks

    Reply
  6. Jill@RealFoodForager.com says

    February 21, 2012 at 8:46 pm

    Thanks for linking your great post to FAT TUESDAY. This was very interesting! Hope to see you next week!

    http://realfoodforager.com/fat-tuesday-february-21-2012/

    Reply
  7. Miz Helen says

    February 26, 2012 at 4:17 pm

    Hi Kerry Ann,
    I can’t wait to make this awesome reicpe, it is just packed with flavor.
    Thank you so much for sharing with Full Plate Thursday. Hope you have a great week end and come back soon!
    Miz Helen

    Reply
  8. Jessica says

    February 29, 2012 at 11:51 pm

    We made this tonight for dinner and it was fantastic! YUM!
    Jessica recently posted..Winner of the eXfuze GreenZilla Energy Drink Giveaway

    Reply
  9. Deena says

    March 7, 2012 at 2:53 pm

    Wow! I cannot tell you just how good this tasted! Everyone gobbled this up! It’s hard to get my 5 yo and 2 yo to consume meat that isn’t in the form of a chicken nugget but they devoured these!

    Reply
  10. Jeannie says

    May 18, 2012 at 9:26 pm

    Thanks, This looks really good. Ilike that you use coconut oil in this. I have quit eating Chinese food from the restaurant, I make my own versions at home for much less.

    I can see your recipe being served over rice ( I prefer brown rice) and/or with mixed vegetables. Or one could serve a salad as well.

    Reply
  11. Susan Alexander says

    July 17, 2012 at 9:50 am

    This looks really good. We are on the Feingold diet here, so I’m having to figure out how to adjust…. Mostly it’s easy, I can sub more stock for the apple juice (like you said above), white vinegar for apple cider, and leave out the red pepper. But no tomatoes either. Any thoughts on the ketchup? Can I leave it out? Or… maybe sub a little mashed cooked carrot instead? Thoughts?

    Reply
    • KerryAnn says

      July 17, 2012 at 10:14 am

      Susan, I think the carrot would be worth a try. I think the ketchup is used more for its spices than the tomato, per se, so you’ll want to add a dash of cinnamon and maybe clove.

      Reply
  12. Laura P. says

    January 8, 2014 at 5:31 pm

    I made this for supper tonight & could’ve had at least 1/2 more of the recipe!
    We had it over quinoa and it was Delish!!
    Thanks for the tip about keeping fresh ginger in the freezer, I will definitely buy
    some this weekend when I go into town for grocery shopping!

    Reply
    • KerryAnn says

      January 10, 2014 at 9:05 am

      Yay!! That’s awesome!

      Reply

Trackbacks

  1. The Living Kitchen Podcast #28: Batch and Freezer Cooking for the Real Food Kitchen | Cooking Traditional Foods says:
    January 30, 2013 at 8:01 am

    […] Bourbon Chicken Crock-Pot White Chicken Chili Eggroll in a Bowl Taco Seasoning Mix Basic Meatballs […]

    Reply
  2. 101 Real Food Recipes in 30 Minutes or Less, Start to Finish | Cooking Traditional Foods says:
    April 11, 2013 at 8:06 am

    […] ‘Bourbon’ Chicken- our all-time family favorite.  It’s quick and it’s a dish worthy of company, too! […]

    Reply
  3. Menu Week of December 15 « Real Food for Less Money says:
    December 16, 2013 at 7:33 am

    […] using beef broth instead of wine and cream added at reheating) “Bourbon” Venison (from this recipe only using antelope) Rice (enough for two meals) Crocodile Nuggets (for lunches) Baked: Sweet […]

    Reply
  4. Menu Week of June 29 « Homespun Oasis says:
    June 30, 2014 at 8:02 am

    […] – Bourbon Venison (based on this […]

    Reply

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Meet KerryAnn

I'm KerryAnn Foster, a crazy vibrant Jesus Freak with a heart full of hope. I'm not afraid to love on the least of these or get my hands dirty. This blog is my journey from ineffective, uptight, obese wallflower to a woman on fire for God and living the most vibrant, passionate life possible!

I live in the mountains of Western North Carolina with my husband, Jeff, and our two teens. I blog about self-confidence, health and home, homeschooling and living a vibrant, wide-open Jesus-centered lifestyle. I have over seventeen years of real food, natural lifestyle and health experience. We have homeschooled our children since birth and both Jeff and I run home-based businesses. We're crazy, we know it, and we love every second of it!

Read about my journey to health through celiac disease, PCOS, food allergies, obesity, adrenal fatigue and heavy metals.

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