If you’ve been on your feet shopping at the mall the whole day chances are you’ll pick up some bourbon chicken — its like a mall ritual. Bourbon chicken is comforting in a way that it makes you feel like you’re not eating unhealthy greasy mall food. Whether you’ve just come back from the mall (or not because – quarantine) this keto bourbon chicken will hit the spot just the same.
I’d like to consider myself a saucey girl. I like food that isn’t dry and has sauce. So I’m totally shocked and surprised that I didn’t attempt a recipe like this long ago. I was inspired by lots of keto friends on Instagram to make this. This recipe was a rendition of the one posted by Swerve. I put my own twist and take on it and if I must say so myself — this keto bourbon chicken is the bomb.
I won’t lie had a hard time not making this an asian inspired chicken — it had all the makings of one. The soy sauce, ginger and garlic had me wanting to add sesame oil and call it a day. Luckily, I stayed the course but there was something I pulled from asian cooking styles to elevate this dish. I added ginger juice.
Ginger Juice – The star in this show
Marinating my chicken in the juice of ginger was a major key to making this dish my own. It’s incredible that a teaspoon of this stuff in the marinating stage carries flavour throughout the whole dish. All I did to get the juice was grate some freesh ginger and then press the juice out with my fingers. That’s it. Nothing fancy at all but it makes the taste of the chicken soar. It’s important not to miss this step or get lazy. If you grate actual ginger into the chicken, it’ll burn when frying. So be sure to just marinate with the juice and spices as recommended and your keto bourbon chicken will be great.
Feel free to enjoy this dish with any side you like. I had this over broccoli but you can get creative with it, caulirice would be my next bet for sure.
Recipe
AuthorSarah-Jane G.CategoryMain DishesDifficultyBeginnerIf you're missing a saucey chicken, this one is for you. This keto bourbon chicken recipe is simple, and can be made with ingredients you already have in your home.
Debone chicken thighs. Cut into bite sized pieces.
Season chicken with sea salt, black pepper, cayenne pepper, and juice of ginger. Let marinate for 30 minutes.
Combine chicken stock, tomato sauce, white vinegar, soy sauce, chili flakes, erythritol, in a bowl.
Add coconut oil to skillet and warm up until melted on medium heat.
Place chicken into skillet. Chicken should sizzle upon entry. Cook for 6-8 minutes or until cooked.
Remove chicken from skillet.
Place chicken onto a tray and place in the oven to broil for colour.
Add sauce mixture to pan, loosen chicken stuck to the bottom of the pan. Add minced ginger and garlic.
Simmer for 10 minutes on medium heat or until sauce thickens.
Remove chicken from oven. Place into skillet, toss and enjoy.
Enjoy!
Ingredients
Directions
Debone chicken thighs. Cut into bite sized pieces.
Season chicken with sea salt, black pepper, cayenne pepper, and juice of ginger. Let marinate for 30 minutes.
Combine chicken stock, tomato sauce, white vinegar, soy sauce, chili flakes, erythritol, in a bowl.
Add coconut oil to skillet and warm up until melted on medium heat.
Place chicken into skillet. Chicken should sizzle upon entry. Cook for 6-8 minutes or until cooked.
Remove chicken from skillet.
Place chicken onto a tray and place in the oven to broil for colour.
Add sauce mixture to pan, loosen chicken stuck to the bottom of the pan. Add minced ginger and garlic.
Simmer for 10 minutes on medium heat or until sauce thickens.
Remove chicken from oven. Place into skillet, toss and enjoy.
