Diced chicken sautéed with sweet peppers and Vidalia onion in a sticky glaze of bourbon, brown sugar, soy, and ginger, piled over white rice. Bold, sweet, and smoky — restaurant flavor at home.
Ingredients
- 1½ lbs boneless skinless chicken breasts, diced
- 1 cup sweet peppers, diced
- 1 medium Vidalia onion, diced
- 3 cloves garlic, minced
- ½ cup bourbon (or apple juice substitute)
- ½ cup brown sugar
- ¼ cup soy sauce (low sodium)
- 2 Tbsp Worcestershire sauce
- 1 tsp garlic powder
- ½ tsp ground ginger
- ½ tsp black pepper
- 2 Tbsp olive oil
- 2 Tbsp fresh parsley or green onions, chopped
- 3 cups cooked white rice
Instructions
Heat olive oil in a large skillet over medium-high heat. Add diced chicken and cook until golden and fully cooked.
Stir in diced sweet peppers and Vidalia onion. Sauté until tender.
Add minced garlic and cook for 30 seconds until fragrant. In a small bowl, whisk bourbon, brown sugar, soy sauce, and Worcestershire sauce.
Pour sauce over the skillet mixture. Add garlic powder, ginger, and black pepper.
Stir well and simmer for 5 to 7 minutes until sauce thickens and becomes glossy. Remove from heat and garnish with fresh herbs.
Serve warm over fluffy white rice and enjoy.