This wonderfully rich dish is a great busy night meal full of flavor, but not at all hard to make. (Includes paleo options)
Don’t be deceived by the title. There’s no bourbon in here. The dish gets its name from the location it originated from, Bourbon Street in New Orleans.
When you have a busy life, whether you are a homeschool mom or a homesteader like I am, quick and easy recipes are a life saver. This recipe is great for a day when you don’t want to use the slow cooker or instant pot.
To Make this Recipe You Will Need:
- rice
- chicken breasts
- sea salt
- freshly ground black pepper
- coconut oil
- garlic
- ginger
- honey
- soy sauce
- ketchup
- apple cider vinegar
- red pepper flakes
- water
- cornstarch
- See recipe the card for paleo-friendly substitutions
To begin, cook your rice according to the type of rice you have. While it cooks, prepare the chicken.
Cut boneless, skinless chicken breasts into bite-sized pieces. Sprinkle the chicken with sea salt & freshly ground black pepper.
In a large skillet, heat coconut oil over medium high heat. Toss in the chicken and cook until it is lightly golden in areas. This will take about 5 – 10 minutes or so, depending upon how hot your skillet is.
Meanwhile, in a dish combine the garlic, ginger, water, honey, soy sauce, ketchup, apple cider vinegar, and red pepper flakes. Give those a stir.
When the chicken is lightly golden, pour in the sauce. Bring it to a boil, reduce the heat, and simmer for 20 minutes.
To thicken the sauce after it cooks, raise the heat in the skillet so that the mixture begins boiling again. In a small dish or glass, whisk together the ¼ cup of cold water and the cornstarch to make a slurry.
Pour the slurry into the skillet and let it come to a boil, stirring continually. When thickens, turn off the heat.
Serve this gorgeous chicken over a bed of your cooked rice.
Enjoy!
Did you Make this Recipe? I’d love for you to give me a 5 star rating in the recipe card below. If you share it on Instagram, please tag me! You can also post it to my Facebook Page.
Bourbon Street Chicken
Ingredients
- 1½ c uncooked rice
- 3 chicken breasts, boneless, skinless (about 2 lb)
- 1/2 teaspoon sea salt
- 1 teaspoon freshly ground black pepper
- 1 Tb coconut oil
- 1 clove garlic, minced
- ½ teaspoon grated fresh ginger, or ¼ teaspoon dry ground ginger
- ¾ c water
- ⅓ c honey
- ⅓ c soy sauce
- 2 Tb ketchup
- 1 Tb apple cider vinegar
- ½ teaspoon red pepper flakes, according to taste
- ¼ c cold water
- 1 Tb cornstarch
Instructions
- To begin, cook your rice according to the type of rice you have. While it cooks, prepare the chicken.
- Cut the chicken into bite-sized pieces. Sprinkle them with the sea salt & freshly ground black pepper.
- In a large skillet, heat the coconut oil over medium high heat. Toss in the chicken and cook until it is lightly golden in areas. This will take about 5 minutes or so, depending upon how hot your skillet is.
- Meanwhile, in a dish combine the garlic, ginger, water, honey,soy sauce, ketchup, apple cider vinegar, and red pepper flakes. Give those a stir.
- When the chicken is lightly golden, pour in the sauce. Bring it to a boil, reduce the heat, and simmer for 20 minutes.
- To thicken the sauce after it cooks, raise the heat in the skillet so that the mixture begins boiling again. In a small dish or glass, whisk together the ¼ cup of cold water and the cornstarch. Pour the smooth mixture into the skillet and let it come to a boil, stirring continually. When thickens, turn off the heat.
- Serve this gorgeous chicken over a bed of your cooked rice.
- Enjoy!
Notes
- 1/4 c coconut aminos for the soy sauce
- Be sure to use a sugar-free ketchup, such as Primal Kitchen
- Serve with cauliflower rice instead of traditional rice
Nutrition
If nutritional values are provided for this recipe, they are an estimate and will vary depending on the brands of ingredients you use. The values do not include optional ingredients or when ingredients are added to taste or for serving. If nutritional values are very important to you, I suggest using your favorite nutritional calculating tool with the brands you use.
Excellent recipe! Cheers from Huntsville
This was very good. Super simple. Had all the ingredients for this fast dinner. I added a frozen vegetable stir fry pack near the end before I added the cornstarch, just to allow the water to in the frozen vegetables to cook off and to allow the veggies to soak up the yummie sauce. Served over rice. My family loved this.
This was very good! Easy to make and had the ingredients on hand. We all liked it and will be made again! Next time I will add steamed broccoli at the end so it will be covered in that yummy sauce. Thank you for the recipe.
Gonna make this for my Fancy Friday meal. Thank you for sharing, Sista!😊❤️
This will be on the table tonight with some sauteed broccoli and red peppers. Thanks for the recipe!!!
Dear Constance, you amaze me! Love all your recipes, especially the ones w videos. They are well done and make me want to make each one. This looks absolutely delicious! Thank you for bringing us into your kitchen, your family and farm life, and your love for God and His word. Continued blessings as you share your History.
Thank you so much Patricia!
Sounds great. Want to do this one soon. Thanks.