The Brain Dead Oven – BDR Bourbon Chicken


Lesley and I both love bourbon chicken and after tweaking a few different recipes we found online (was a lot of trial and error) , we have perfected our version.  Also, before I get emails saying “WHERE IS THE BOURBON!”, we don’t drink the stuff so there was no point in only buying it for this recipe.  I could have called it something else, but it tastes just like other variations of the recipes I’ve had.  So deal with it. This will make at a minimum of 4 servings.  Let’s begin!


Prep Time: 30-35 mins

Cook time: 45-50 mins


  • 2.5 lbs boneless chicken breasts, cut into small pieces. Seasoned with salt, pepper, garlic powder, and whatever else you like to season your chicken with.
  • 1 -2 tablespoons coconut oil (or olive oil, veggie oil, etc..)
  • 2-3 garlic cloves, crushed (FRESH NOT POWDER)
  • 1/2 teaspoon ginger (FRESH NOT POWDER)
  • 2 tablespoons ketchup
  • 3/4 teaspoon crushed red pepper flakes
  • 1/3 cup light brown sugar
  • 1 tablespoon cider vinegar
  • 1/2 cup water
  • 1/4 cup apple juice
  • 1/3 cup soy sauce
  • 1-2 tablespoons of corn starch (to thicken sauce if need be)
  • 2-3 cups of cooked rice (we start our rice cooker right as the first batch of chicken cooks)


  1. Heat oil in wok (or large skillet)
  2. Cook the chicken in 2-3 batches so it gets nice and browned. Set aside. Wipe down wok.
  3. Combine all of the ingredients (except for corn starch) in a bowl and whisk.
  4. Add to wok over medium heat to get everything dissolved
  5. Add chicken and bring to a boil.
  6. Reduce heat and simmer for 20 mins.
  7. Enjoy a beer or 2.
  8. Add cornstarch in the last few mins if you want a thicker sauce or if yours just isn’t reducing enough (also add one tablespoon of water per tablespoon of cornstarch you add).
  9. Serve over rice and drink a beer.