If you, like most people, hear the term “bourbon chicken” and have no idea what it is, let me call it by its more common name: toothpick chicken. Yes, the suspiciously delicious chicken shelled out at mall food courts on toothpicks is most likely bourbon chicken. Popular at American Chinese or Cajun-style Chinese restaurants, the sticky-sweet chicken is the utter definition of delicious, luring weary shoppers into food courts to find refuge from the bubblegum pink sweatpants and ripped denim. This version takes cues from the classic but swaps in some autumnal ingredients to make it fit for the season. Charred brussels sprouts leaves and pecans add bulk, while maple syrup and apple cider vinegar give it that delightful tart-sweet flavor we know and love. Serve it over rice or noodles or all by its lonesome for a hearty dinner that will take you back to the '90s.
More chicken dinner winners here: Sheet-Pan Hot Honey Chicken and Peaches; Basil Chicken Stir-Fry; and Ginger-Garlic Chicken and Vegetable Stir-Fry.
Recipe information
Total Time
45 minutes
Yield
4 servings
Ingredients
1
3
⅓
⅓
¼
¼
2
¼
1½
2
1
1
Need to make a substitution?
Preparation
Step 1
Whisk one 1½" piece ginger, peeled, finely grated, 3 garlic cloves, finely chopped, ⅓ cup bourbon, ⅓ cup pure maple syrup, ¼ cup apple cider vinegar, ¼ tsp. crushed red pepper flakes, 1 Tbsp. cornstarch, ¼ cup low-sodium soy sauce, and ½ cup water in a small bowl to combine. Set sauce aside.
Step 2
Toss 1½ lb. skinless, boneless chicken breasts, halved crosswise, thinly sliced against the grain, remaining 1 Tbsp. cornstarch, and remaining 1 Tbsp. low-sodium soy sauce in a medium bowl until chicken is coated; set aside.
Step 3
Heat 2 Tbsp. vegetable oil in a large skillet over medium-high. Add 1 lb. brussels sprouts, halved through stems, leaves separated, and cook, stirring very occasionally, until just tender and blackened in spots, about 5 minutes. Transfer to another medium bowl.
Step 4
Add more oil if pan looks dry and, working in batches if needed, arrange reserved chicken in a single layer and cook, turning occasionally, until golden brown and cooked through, about 5 minutes. Transfer to bowl with brussels sprouts.
Step 5
Add reserved sauce to same pan and bring to a simmer. Cook, stirring constantly, until thickened, about 1 minute. Remove pan from heat and return brussels sprouts and chicken to pan; top with 1 cup salted roasted pecans, coarsely chopped. Toss to coat in sauce. Serve chicken and brussels sprouts with steamed white rice if desired.