Applebee's Bourbon Street Chicken Recipe
When it comes to tantalizing taste buds with mouthwatering flavors, few recipes can match the deliciousness of Applebee's Bourbon Street Chicken.
Equipment
- Skillet or frying pan
- Tongs
- Measuring cups and spoons
- Cutting board and knife
- Whisk
Ingredients
- 4 boneless, skinless chicken breasts
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 2 tablespoons bourbon (or substitute with apple juice)
- 1 tablespoon honey
- 1 tablespoon Dijon mustard
- 2 cloves garlic, minced
- 1/2 teaspoon ground ginger
- 1/4 teaspoon red pepper flakes (adjust to taste)
- 2 tablespoons vegetable oil
- 1 green bell pepper, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 yellow onion, thinly sliced
- 2 green onions, chopped (for garnish)
- Cooked white rice (to serve)
Instructions
- Marinate the Chicken:In a bowl, combine soy sauce, brown sugar, bourbon, honey, Dijon mustard, minced garlic, ground ginger, and red pepper flakes. Whisk until the marinade is well mixed.Place the chicken breasts in a resealable plastic bag or a shallow dish and pour the marinade over them.Seal the bag or cover the dish and marinate in the refrigerator for at least 30 minutes (or overnight for maximum flavor).
- Cook the Chicken:Heat vegetable oil in a skillet over medium-high heat.Remove the marinated chicken from the refrigerator and discard the marinade.Add the chicken breasts to the hot skillet and cook for about 5-6 minutes per side, or until they reach an internal temperature of 165°F (75°C). Use a meat thermometer to check doneness.Once cooked, transfer the chicken to a plate and set it aside.
- Sauté the Vegetables:In the same skillet, add the thinly sliced green and red bell peppers, and the yellow onion.Sauté the vegetables for about 3-4 minutes, or until they become tender-crisp.
- Make the Glaze:In a small bowl, mix 1 tablespoon of cornstarch with 1 tablespoon of water to make a slurry.Add the slurry to the skillet, along with any remaining marinade.Stir the mixture and let it simmer for 1-2 minutes until the sauce thickens and coats the vegetables.
- Combine and Serve:Return the cooked chicken to the skillet and coat it with the glaze and vegetables.Sprinkle chopped green onions on top for a burst of freshness.Serve the Bourbon Street Chicken over cooked white rice.