Bourbon chicken

bourbon chicken

Peter Penguin says...

I like turtles.

(serves 4)


  • 900g boneless chicken breasts, cut into bite-size pieces
  • 2 tbsps olive oil
  • 1 garlic clove, crushed
  • 1 tsp fresh ginger
  • 1 tsp crushed red chilli flakes
  • 60 ml apple juice
  • 60g light brown sugar
  • 2 tbsps ketchup
  • 1 tbsp cider vinegar
  • 120 ml water
  • 80 ml soy sauce
  • 2 spring onions, finely sliced
  • Cornflour mixed with water for thickening


Peter’s fun fact: Named Bourbon Chicken because it was supposedly created by a Chinese cook who worked in a restaurant on Bourbon Street.

  1. Heat oil in a large wok.
  2. Add chicken pieces and cook until lightly browned.
  3. Remove chicken.
  4. Add all sauce ingredients, heating over medium heat until well mixed and dissolved.
  5. Add chicken and bring to a hard boil.
  6. Reduce heat and simmer for 20 minutes.
  7. Serve over hot rice and garnish with spring onions.