Rue Bourbon Chicken

Donna Graffagnino


Also known as Bourbon Street Chicken, this popular dish is served in many of the take-out Chinese restaurants in the French Quarter. Don't let the name fool you - there is no Bourbon in this recipe but what it does have is truly amazing flavor.
This would make a great appetizer!

★★★★★ 1 vote
15 Min
45 Min
Stove Top


2 lb
boneless skinless chicken tenders &/or thighs, cut into bite size pieces
1 Tbsp
olive oil
1 Tbsp
1/2 c
1/3 c
brown sugar
1/3 c
soy sauce
1/4 c
apple juice
2 Tbsp
1 Tbsp
grated ginger or ginger paste (or a little more to taste)
1 Tbsp
cider vinegar
1 Tbsp
corn starch
1 tsp
msg (optional)
3/4 tsp
crushed red pepper flakes (or more to taste)
1 clove
garlic, minced
green onions, sliced


1In a bowl mix all ingredients together except chicken, oil, and butter. Set aside.
2Heat oil and butter in a large skillet over HIGH heat. Add chicken pieces and cook until lightly browned. Remove chicken and set aside. Chicken will not be completely cooked but it will finish cooking in the sauce.
3Reduce heat to medium and add the liquid mixture; cook until well mixed and dissolved.
4Add chicken and bring to a hard boil. Reduce heat and simmer on low for 15 minutes.
5Serve over white or yellow rice, or mashed potatoes. Garnish with green onions or sesame seeds if desired.
For appetizers just serve with toothpicks - Enjoy!
(Picture Courtesy of Pat Duran)

*NOTE: Ground ginger does not taste like fresh ginger or ginger paste. You can substitute the grated ginger with 1/4 tsp ground ginger.

MSG (Accent) is optional, however, for a truly authentic taste don't leave it out. Asian restaurants use MSG in many of their dishes.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Asian