Bourbon Chicken
Bourbon Tofu in the oven
Here’s my version of a lowfat bourbon chicken, substituting the bourbon with apple juice. Chop and saute 2 large onions in 1 tbsp olive oil until golden. Add 1/2 cup each: apple juice, brown sugar and lite soy sauce (or 1/4 c. soy sauce and 1/4 cup water). Add 2 tbsp vinegar, 1 tablespoon each chopped or ground ginger, chopped or ground garlic and 1 teaspoon each onion powder and cornstarch. Simmer over medium heat 10-20 minutes until it reduces and becomes thick and syrupy. Turn off the heat.
Bourbon Broccoli Tofu
IF USING TOFU, EGGPLANT, MUSHROOMS OR BROCCOLI
I’ve done this recipe with chicken, with tofu, with eggplant and even with mushrooms and broccoli. If substituting tofu or eggplant for the chicken, cut them into 1″ chunks. Leave mushrooms whole. Cut broccoli into flowerettes and stalks into 1″ chunks.
IF USING CHICKEN:
Chop 6 raw skinless, boneless chicken (I like thighs) into bite size pieces. (You can skip this step, but I like to velvet my chicken first. Here’s how.)
Toss the tofu, veggies or chicken into the sauce long enough to mix it well and coat each piece.
Pour the mixture into a shallow baking dish, and place in a 450 oven for 20-26 minutes. I use a large dish so that the sauce spreads out on the bottom and gets almost charred. If you like less char, use a 350-400 degree oven for 20-30 minutes.
Here’s a stovetop version http://www.food.com/recipe/bourbon-chicken-45809 but I like the crispy char taste of being cooked in the oven so the sauce gets sticky. Best to marinade the chicken in it first 2-24 hours (this is when I velvet my chicken) and to have the sauce kinda thick and reduced before pouring it on. I eat this poured atop a mixed spring greens salad, or rice.