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American Bourbon Chicken Stir-Fry
Introduction
American Bourbon Chicken Stir-Fry brings the flavors of a food court classic into your home, with crispy chicken pieces glazed in a sweet and savory bourbon sauce. Ready in under 30 minutes, this dish combines the comfort of American cuisine with a touch of indulgence, perfect for a quick and satisfying dinner.
How to Make It
- Prepare the Sauce: In a small bowl, mix together light and dark soy sauces with cornflour until smooth. Add the chicken stock, bourbon, and sugar, stirring well. Set this sauce aside for later.
- Coat the Chicken: Toss the chicken thigh fillets in a bowl with cornflour, salt, and pepper until evenly coated. This will help create a crispy exterior when fried.
- Fry the Chicken: Heat oil in a large frying pan over medium-high heat. Add the chicken and cook for 8-12 minutes, turning occasionally, until the pieces are golden brown and cooked through.
- Add Flavor: Reduce the heat to medium, then add the garlic and ginger to the pan. Stir-fry for about 30 seconds to release their flavors without burning.
- Glaze the Chicken: Pour the prepared bourbon sauce into the pan. Increase the heat to medium-high and cook for 2-3 minutes, stirring frequently, until the sauce thickens and evenly coats the chicken.
- Serve: Turn off the heat, and if desired, roughly slice the chicken before returning it to the sauce. Stir to ensure every piece is coated. Serve the chicken over a bed of rice, garnished with spring onions and sesame seeds.
American Bourbon Chicken Stir-Fry
Crispy pieces of chicken glazed in a sweet and savory bourbon sauce, bursting with flavors of soy, garlic, and ginger. This American food court classic is ready in under 30 minutes, bringing the taste of comfort and indulgence right to your kitchen.Equipment
- 1 Large frying pan Skillet
- 1 Bowl
- 1 Spoon or spatula
Ingredients
Chicken:
- 750g 1.65 lbs Skinless, boneless chicken thigh fillets trimmed
- 2 tbsp Cornflour cornstarch
- ¼ tsp Salt
- ¼ tsp Black pepper
- 3 tbsp Oil neutral oil like avocado or vegetable
Bourbon Sauce:
- 3 tbsp Light soy sauce use low sodium if preferred
- 2 tbsp Dark soy sauce use low sodium if preferred
- 1 tbsp Cornflour cornstarch
- 180ml 3/4 cup Chicken stock use low sodium if preferred
- 4 tbsp Bourbon whisky or 4 tbsp apple juice + 1 tbsp Worcestershire sauce
- 5 tbsp Light brown sugar
To Serve:
- Boiled rice or egg fried rice
- Spring onions scallions, thinly sliced
- Sesame seeds
Instructions
- Prepare Sauce: In a small bowl, mix light and dark soy sauces with cornflour until dissolved. Add chicken stock, bourbon, and sugar, stirring to combine. Set aside.
- Coat Chicken: Place chicken thigh fillets in a bowl. Sprinkle with cornflour, salt, and pepper, and toss to coat.
- Fry Chicken: Heat oil in a large frying pan over medium-high heat. Add the chicken and cook for 8-12 minutes, turning occasionally, until golden brown and cooked through.
- Flavor: Reduce the heat to medium and add garlic and ginger to the pan. Fry for 30 seconds, stirring constantly.
- Glaze: Pour the prepared bourbon sauce into the pan. Turn the heat back up to medium-high and cook for 2-3 minutes, stirring often, until the sauce thickens and coats the chicken.
- Serve: Turn off the heat, roughly slice the chicken (optional), and return it to the sauce. Stir to coat. Serve over rice, topped with spring onions and sesame seeds.
Notes
- Make Ahead: While best served fresh, you can make this dish ahead. Reheat in a pan over medium heat, adding a splash of hot chicken stock to loosen the sauce if needed.
- Ingredient Swaps: For a non-alcoholic version, replace bourbon with apple juice and Worcestershire sauce. Chicken breasts can be used instead of thighs but be careful not to overcook.
Final Thoughts
This American Bourbon Chicken Stir-Fry is a delightful mix of crispy chicken and rich, flavorful sauce. The bourbon adds a unique depth to the sweet and savory glaze, making it a standout dish for any weeknight. Whether you’re cooking for family or impressing guests, this quick stir-fry is sure to satisfy.
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Tangy Beef Noodle Stir-Fry
Introduction
Tangy Beef Noodle Stir-Fry is a quick and flavorful dish that brings together tender, crispy beef, vibrant vegetables, and a zesty, sweet, and spicy sauce. This Asian-inspired stir-fry is ready in just 20 minutes, offering a perfect balance of textures and tastes that’ll leave your taste buds tingling.
How to Make It
- Coat the Beef: Toss the thin strips of sirloin steak in a bowl with cornflour, salt, and pepper until they’re evenly coated. This helps the beef get crispy when cooked.
- Crisp the Beef: Heat oil in a hot wok or large frying pan. Add the beef and fry for about 5 minutes until the strips are dark brown and crispy. Remove them with a slotted spoon and let them drain on kitchen paper.
- Stir-fry the Veggies: Lower the heat to medium and add more oil to the wok. Stir-fry the broccoli and red bell pepper for 2-3 minutes until they’re just tender but still crisp. Add the minced garlic and ginger, and cook for another 30 seconds.
- Make the Sauce: In a bowl, mix together lime juice, soy sauce, sugar, and chopped chilli. Pour this mixture into the wok, turning the heat up to high. Let the sauce bubble and reduce for about 2-3 minutes.
- Cook the Noodles: Add the fresh noodles to the wok and toss them with tongs until they’re heated through, about 2-3 minutes.
- Combine Everything: Return the crispy beef, vegetables, and chopped spring onions to the wok. Toss everything together, cooking for an additional 2-3 minutes to blend the flavors.
- Serve: Plate the stir-fry in bowls, garnishing with chilli flakes, fresh chillies, and finely chopped spring onions for an extra kick.
Tangy Beef Noodle Stir-Fry
Strips of tender, crispy beef tossed with stir-fried noodles and vibrant vegetables, all coated in a zesty, sweet, and spicy sauce. This quick and flavorful dinner brings together the perfect balance of textures and tastes, ready in just 20 minutes.Equipment
- 1 Wok or large frying pan
- 1 Slotted spoon
- 1 Tongs
- 1 Bowl
Ingredients
Steak:
- 300 g 10.6 oz, Sirloin steak cut into thin strips
- 2 tbsp Cornflour Cornstarch
- ¼ tsp Salt
- ¼ tsp Black pepper
- 2 tbsp Oil Neutral high-smoke-point oil like avocado, rapeseed, or vegetable oil
Vegetables and Sauce:
- 1 tbsp Oil Neutral high-smoke-point oil like avocado, rapeseed, or vegetable oil
- 1, Red bell pepper deseeded and sliced
- 200g 7 oz Broccoli cut into small florets
- 3 cloves Garlic peeled and minced
- 2 tsp Minced ginger
- 90ml 6 tbsp Fresh lime juice approx. juice from 3 limes
- 90ml 6 tbsp Dark soy sauce
- 6 tbsp Caster sugar superfine sugar
- 1 Red chilli finely chopped (use Fresno for mild heat or Birds Eye for more heat)
- 4 Spring onions scallions, chopped into 2 cm pieces
To Serve:
- 1 tsp Chilli flakes
- 1 tsp Finely chopped fresh chillies
- 2 Spring onions scallions, finely chopped
Instructions
- Coat: Place the steak strips in a bowl and add the cornflour, salt, and pepper. Toss together until the beef strips are completely coated.
- Crisp: Heat the oil in a wok or large frying pan over high heat. Add the beef and fry until dark brown and crispy, about 5 minutes. Remove the beef with a slotted spoon and place it in a bowl lined with kitchen roll to soak up excess fat.
- Stir-fry: Reduce the heat to medium and add another tablespoon of oil to the wok. Add the broccoli and red pepper and stir-fry for 2-3 minutes until lightly cooked but still crisp. Add the garlic and ginger, and fry for another 30 seconds.
- Sauce: In a bowl, combine lime juice, soy sauce, sugar, and chopped chilli. Stir together and pour the sauce into the wok. Turn the heat to high and let the sauce bubble for 2-3 minutes until reduced by about one-third.
- Noodles: Add the noodles to the wok and cook, tossing regularly with tongs, until heated through, about 2-3 minutes.
- Combine: Add the cooked beef, broccoli, peppers, and spring onions back to the wok. Heat through for 2-3 minutes, tossing to prevent sticking.
- Serve: Dish out into bowls and top with chilli flakes, chopped chillies, and spring onions.
Notes
- Using dried noodles? Replace the 400g (14oz) fresh egg noodles with 200g (7oz) dried medium Chinese egg noodles. Cook according to package instructions, drain, and toss with sesame oil to prevent sticking.
- Why isn’t my beef crispier? For an extra crispy coating, coat the beef with egg first, then plenty of seasoned cornflour. Shallow fry in 1 cm of oil or deep fry for the crispiest results.
Final Flavor
This Tangy Beef Noodle Stir-Fry is a quick and vibrant dish that’s all about contrast—the crispy beef against tender noodles, the sweet sauce with a hint of spice, and the fresh crunch of vegetables. It’s a recipe that’s as satisfying to make as it is to eat, perfect for a weeknight dinner that’s both fast and packed with flavor.
