Recipe by JLLYBEAN24
"This recipe is my family's favorite. It's sweet and spicy and easy to make."
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skinless, boneless chicken breast halves - cut into 1/2 inch pieces
ground black pepper
Although I changed some of the ingredients, I still gave it a 5 b/c my husband was whooping and raving about how good it was. I've spent hours on some recipes and have never gotten this reaction. Here's my variation (only because I didn't have some of the ingredients): Used thighs vs. breasts b/c they absorb flavor better and I'm not particularly fond of breast. Used soy sauce substitution (didn’t have soy sauce – recipe below). ¼ cup honey vs. pineapple juice (didn’t have on hand).
Tennessee Whiskey – would use 2 Tbs next time or cook a little longer to burn off alcohol. 2 Tbs brown sugar, maybe a tad more.
* Seasoned chicken with salt and sautéed, adding a small sliced onion halfway through and cooking until chicken was no longer pink and onion soft.
* Added a chopped carrot and sauce mixture and brought it to a boil. Turned off heat and let it sit for 30 min (almost like a marinade) because I was waiting for hubby to get home. *Cooked for 15 minutes and added cornstarch to thicken.
Served over mashed potatoes - loved it! and better yet, hubby loved it
SOY SAUCE SUBSTITUTE
1 1/2 c. boiling water
4 tbsp. low sodium beef bouillon
1 tbsp. dark molasses
4 tbsp. cider vinegar
1 tsp. sesame seed oil
Combine all ingredients in a bowl, stirring to blend thoroughly. Pour into jars. Cover and seal tightly. May be refrigerated indefinitely. Shake well before using. Makes 2 cups sauce
This was pretty good. It has potential. I am going to try it again but add some fresh vegetables like brocoli, red bell pepper and onion. I served it over rice.
I agree with MOLSON7 on this one all the way! I have to admit, when I first put it together, and "taste tested" it, my reaction was less then impressed.... then, I served it over rice and as I made my way through it, it seemed to get better and better... almost like an "acquired taste" sort of thing. I personally added a tablespoon of cornstarch to the "broth" to thicken it a bit. I will be making this one again, but think it can be much improved upon by using chunked pineapple in heavy syrup along with red and green bell peppers cut in strips.
As a busy college student, I greatly appreciated a recipe that was this quick, easy, and delicious. After taking the chicken out of the pan, add a touch of cornstarch to the sauce to thicken, then cover the chicken and serve with rice. Very yummy.
I like that you can throw this together at the last minute, no marinating. Next time I would cut the pineapple juice in half, add one more tbls of bourbon and I had to add one tbls of cornstarch to get the sauce to thicken.
I thought this was a really great recipe. My Mom, Dad and I all loved it. It was easy to make and very tasty! I served it with green beans, salad, rolls, and mashed potatoes (with the sauce as the gravy for the potatoes). It was a good meal, and I will definitely make it again. I say to try it and experiment with it to your taste (more pepper or bourbon, etc.) With a jazzy Harry Connick CD playing in the background, you'll feel like you're eating on Bourbon Street.
We thought this dish was fabulous. Added a few more seasonings including ginger and added broccoli to the chicken. Served it over orzo pasta. Thanks so much Jamie!
I don't know what I did wrong here, followed recipe to the tee and was not impressed. The whiskey was overwhelming, it was all I could taste. I know the recipe is called whiskey chicken, but I thought it would be like the Bourbon chicken you get at those Chinese places in the mall. IF I make again, I will use less bourbon whiskey.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 15
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