Sweet and sticky bourbon chicken serve over ramen noodles.
Full disclosure I’m not a big ramen fan. I think it’s mainly the fact the that a tablespoon of powder supplied can yield over 1000 mg of sodium for some brands and that’s just too much. Living in a household of ramen lovers I had to find a better way. For this dish I took one of my absolute favorites, bourbon chicken and made it a little saucier than usual. I simmered the chicken till it was fork tender and tossed the ramen in the sauce. I literally crave this dish now and it’s easier to serve the family knowing just how much less sodium in just one bowl this is. Check out my tips and tricks below for the best bourbon chicken ramen bowls! When you try this recipe out, let me know what you think.
TIPS AND TRICKS FOR THE BEST BOURBON CHICKEN RAMEN
substitute bourbon for cranberry juice: if you don’t like the taste or smell of bourbon you can substitute it for cranberry juice in the same quantities.
toss those packets away: here its easier to find ramen. go for plain with the seasoning packet attached in a separate sleeve. to keep from jumping from store to store just buy them as is and ditch the packet.
quick and easy: usually I’m a big fan of marinating but not this time! this recipe works best when you cook the chicken and simmer it in the sauce. the sugar in the marinade can cause the chicken to burn before it’s ready.
cornstarch in cold water only: When you add cornstarch to any dish you you never add it directly to a pot of hot liquid it’ll immediately clump and you wont have any chance of incorporating it into the dish. Instead add your cornstarch to a little cool water or whatever liquid you’ll be adding into the dish.
SIMILAR INGREDIENTS TO:
- LEBANESE CHICKEN AND FRIED ONION RICE
- CHICKEN, ROASTED GARLIC AND FIDEO NOODLE SOUP
- STICKY LEMON THAI CHILI FRIED CHICKEN
ENJOY THIS RECIPE WITH:
- STICKY HOISIN AIR FRIED GREEN BEANS
- SOBA NOODLE SALAD W/ GINGER CHILI SAUCE
- CHILI GARLIC CORN ON THE COB
- 2Tb Olive Oil
- 1/2c Soy Sauce
- 1/4c Bourbon
- 1/4c Cranberry Juice
- 1/2c Chicken Stock
- 1Tb Cornstarch
- 1tsp black pepper
- 1 tsp ginger powder
- 1/4c Honey
- 1 Tb Garlic Powder
- 2 Tb Banana Ketchup or Regular
- 1 tsp Crushed Red Pepper Flakes
- 3 Green Onions, sliced
- Ramen Noodles
- 1 Carrot, sliced
SEASON CHICKEN; Season chicken with salt and pepper. Add olive oil to pan and brown chicken in batches. Cook till cooked throughout about 10 minutes per batch.
MAKE SAUCE: Once chicken is fully cooked prepare your sauce by stirring cornstarch into either chicken stock or cranberry juice and set to the side. Add carrots to the pan then deglaze the pan with bourbon and scrap the chicken bites from the bottom of the pan. Add in cranberry juice, chicken stock, black pepper, ginger powder, soy sauce, ketchup, honey and crushed red pepper flakes. Then bring to a boil.
ADD CHICKEN: Add chicken to sauce and simmer till sauce is sticky and reduced.
MAKE RAMEN: Simmer ramen according to package instructions. Toss in bourbon sauce and place chicken on top. Toss in green onions and served. Serve with lime.
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