A delicious and healthy version of Bourbon Street Chicken that is ready in about 30 minutes. This is a great meal for any busy night.
Bourbon Street Chicken is a classic dish that gets its name from Bourbon Street in New Orleans. It has a classic, spicy-sweet flavor that has been loved by countless folks over the years. It has also been seen on many buffet spreads all over the country.
To Make Bourbon Street Chicken you will need:
- chicken breasts
- sea salt
- black pepper
- coconut oil
- coconut aminos
- apple cider vinegar
- red pepper flakes
- tapioca flour/starch
- small bowl
I typically publish new recipes every week. Want to get them in your inbox? SUBSCRIBE!
I love the simplicity of this dish. It is nothing more than tender, cooked chicken in a sticky, sweet and spicy sauce. You can adjust the heat level by adding more red pepper flakes to suit your tastes.
Bourbon Street Chicken is traditionally served over cooked rice, but you can also serve it with pasta, potatoes or Cauliflower Rice.
When people decide to give up grains, it can be difficult to determine which flours or starches to use in place of the typical ones that they are used to. Alternative starches and flours can be confusing at first.
Tapioca starch (or tapioca flour) is used to thicken the sauce of this dish, and is my favorite thickening starch. It works much like corn starch and is an excellent substitution for those looking to omit grain products from their cooking tool box.
Just like corn starch, you whisk the tapioca starch in water to create a slurry, and then add it to the simmering food. Corn starch typically thickens in just a few seconds once the food has come to a boil.
Tapioca starch takes a couple of minutes to reach its full thickness, but can at times thicken your foods even better than corn starch does.
- 3 boneless, skinless chicken breasts (about 1 1/2 lb)
- 1/2 tsp sea salt
- 1 tsp freshly ground black pepper
- 1 Tb coconut oil
- 1 clove garlic, minced
- 1/2 tsp grated fresh ginger (or ¼ tsp dry ground ginger)
- 3/4 c water
- 1/4 c honey
- 1/4 c coconut aminos
- 2 Tb ketchup
- 1 Tb apple cider vinegar
- 1/2 tsp red pepper flakes
- ¼ c cold water
- 1 Tb tapioca starch
- To begin, cut the chicken breasts into 1 inch pieces. Sprinkle the chicken with the salt and pepper.
- In a large skillet, heat the coconut oil over medium high heat.
- Toss in the chicken and cook until it is lightly golden in areas. This will take about 5 minutes or so.
- Meanwhile, combine the garlic, ginger, water, honey, coconut aminos, ketchup, apple cider vinegar and red pepper flakes in a bowl. Stir to combine.
- When the chicken is lightly golden, pour in the sauce. Bring the mixture to a boil, reduce the heat and simmer for 20 minutes.
- To thicken the sauce after it cooks, raise the heat in the skillet so that the mixture begins boiling again.
- In a small dish or glass, whisk together the ¼ cup of cold water and the tapioca starch. Pour the smooth mixture into the skillet, and let it come to a boil, stirring continually. When thickens, turn off the heat..
Amount Per Serving: Calories: 274Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 77mgSodium: 702mgCarbohydrates: 25gFiber: 0gSugar: 22gProtein: 28g
This data was estimated and provided by Nutritionix. Accuracy not guaranteed.
This recipe was shared in Meal Plan Monday.