Tuesday, September 1, 2009

Bourbon Chicken and Forbidden Rice

The combination of sweet Bourbon Chicken with nutty Forbidden Rice is fantastic!!

Bourbon Chicken

2 lbs boneless skinless chicken thighs, cut into bite sized pieces
2 tbs olive oil
3 cloves garlic, chopped
1/2 tsp ginger
1/2 to 1 1/2 tsp crushed red pepper flakes
1/2 cup unsweetened applesauce or apple juice
2/3 cup light brown sugar, packed
4 tbs ketchup
1 tbs apple cider vinegar
2/3 cup gluten free soy sauce
1 cup water
2 tbs corn starch plus a little water to dissolve it in

In a large skillet heat the olive oil.
Add the chicken pieces and cook until lightly browned but not cooked through.
In a medium bowl dissolve all the remaining ingredients except the corn starch.
Pour the sauce over the chicken.
Bring the sauce up to a boil then reduce heat to a simmer and cook for 20 minutes.
Add the corn starch dissolved in a little water and cook until just thickened.

Forbidden Rice

1 cup forbidden rice
2 cups water

Rinse the forbidden rice until the water runs clear.
In a medium sauce pan with a tight fitting lid bring the water up to a boil.
Add the forbidden rice and bring back up to the boil.
Cover, reduce heat to a simmer and cook for 25 minutes.
Turn off the heat and allow to set 10 minutes more without removing the lid.
Fluff with a fork and serve.


  1. My hubby really likes Bourbon Chicken. I've not tried to make it but your recipe has inspired me. I'm definitely going to try this! Thanks for sharing it.


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