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Chinese Bourbon Chicken and Rice

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Main Dishes
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1½ hours
Prep: | Cook: | Servings: 4
Wine Pairing:


  • 2 pounds boneless chicken breasts
  • ½ cup salt
  • 2 tablespoon olive oil
  • 1 garlic clove, minced
  • 1 teaspoon crushed red pepper flakes
  • ¼ teaspoon ginger
  • ⅓ cup brown sugar
  • ¼ cup apple juice
  • 1 tablespoon cider vinegar
  • 2 tablespoons ketchup
  • ⅓ cup water
  • ⅓ cup soy sauce
  • 1 cup short grained white rice
  • 1 teaspoon kosher salt


  1. In bowl or saucepan, add 6 cups water and the ½ cup salt.  Brine the chicken for 45-60 minutes, which will make the chicken moister and more tender.
  2. Cook the rice with 2 cups water and 1 teaspoon salt
  3. Remove the chicken, rinse thoroughly and cut it up into bite-sized pieces about 1″ square.
  4. Heat oil in a large skillet over medium high heat
  5. Add chicken pieces. Cook until lightly browned, tossing frequently.
  6. Remove chicken from the skillet into a bowl.
  7. Add remaining ingredients, heating over medium heat until well mixed and dissolved. Simmer for about 15.
  8. Add chicken and bring to a hard boil and cook for 5 more minutes
  9. Serve over the hot white rice.



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