Bourbon Chicken – Lower sodium and sugar recipe that tastes amazing!

Bourbon Chicken over Garlic Rice

Bourbon Chicken over Garlic Rice

I do enjoy a buffet on occasion (possibly too often) and one of my favorites is Golden Corral in the states. I love the variety and there’s always a lot of meat items without a lot of sauce (unlike Chinese places) and also their salad bar is always well-stocked and very fresh. Although I very much enjoy the sauce-less meats, there’s one staple on their menu that I love, love, love, and that’s the bourbon chicken. The problem is, it’s so very salty and I’m sure full of sugar, and I’m on a low-salt, low-carb diet. I admit, I’ve never eaten it anywhere else, though I know it’s a Chinese recipe. This recipe doesn’t have any actual bourbon in it, and I’m pretty sure the ones on the buffets don’t either. It also doesn’t taste exactly like the one at Golden Corral, but it’s pretty darn fabulous, if I may say so myself. *grin

This is modified from a recipe on Food.com. The original recipe calls for chicken breast, but since I didn’t have any, I used thigh meat. It also called for 1/4 cup apple juice and 1/2 cup water in the liquids. I substituted both for 3/4 cup low sodium, fat-free chicken broth. I don’t think the sugar from the apple juice is needed, and chicken broth always tastes  better than water.

  • 2 lbs boneless chicken cut into bite-sized pieces
  • 1 -2 tablespoon olive oil
  • 2 heaping Tblsp garlic, minced
  • 1/2 teaspoon ginger paste (I use the kind in a tube)
  • 1/2 teaspoon crushed red pepper flakes
  • 1/3 cup imitation brown sugar (Ideal Brown)
  • 2 tablespoons low-carb ketchup
  • 1 tablespoon cider vinegar (I might have used more. I didn’t measure.)
  • 3/4  cup chicken broth
  • 1/3 cup low-sodium soy sauce
  1. Heat oil in a large skillet.

    Get it bubbly!

  2. Add chicken pieces and cook until lightly browned.
  3. Remove chicken.
  4. Add remaining ingredients, heating over medium heat until well mixed and dissolved.
  5. Add chicken, turn up high and bring to a hard boil.
  6. Reduce heat and simmer for 20 minutes until the sauce thickens. The flavor gets stronger as it thickens.
  7. Serve over hot rice.I had mine over a quick stir fry of finely shredded cabbage, onions, sweet peppers and mushrooms. SO GOOD!
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2 thoughts on “Bourbon Chicken – Lower sodium and sugar recipe that tastes amazing!

  1. I printed this out. I was afraid I would forget. I really want to try this. Thanks for sharing. Will let you know when I make it. Hugs

    • Yes! Let me know 🙂 I was so happy with how this turned out, and when the hubby nods and says, “This is REALLY good,” I know it’s a hit. He doesn’t say much if it’s just “okay” 🙂

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