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I have spent the last 2 hours reading your newsletter and wonderful recipes. I have already printed a whole bunch I want to try. I love them because they are using ingredients one has on hand. I love that and just wanted you to know how much we appreciate all your hard work in putting together this newsletter. Thank you very much.


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       Volume I - May 28, 2010

Bourbon Chicken

I really enjoy the "bourbon chicken" they make at the Chinese restaurants at the malls: chicken pieces in a dark, sweet, runny sauce. I would sure like to know how to make it and have it taste like theirs. If there is a version without the Bourbon, that would be best.

I enjoy your videos.

Thanks so much,


Hi Jerrie,

If you google "bourbon chicken recipe like the mall" you'll meet many other folks searching and posting recipes for you to attempt. Here's one such recipe. There are many other versions out there for you to try. Good luck choosing! :-)

To substitute for bourbon in your recipe, try this:

1 tablespoon bourbon = 1 tablespoon vanilla extract + 2 tablespoons water

OR use and even amount of sparkling apple cider, sparkling cranberry juice, or sparkling grape juice, or non-alcoholic vanilla extract

Bourbon Chicken

8 boneless skinless chicken breast halves
4 ounces soy sauce
1/2 cup brown sugar
1/2 teaspoon garlic powder
1 teaspoon ginger
2 tablespoons onion flakes
1/3 cup bourbon

Mix all marinade ingredients and pour over chicken in a ziplock bag. Squeeze out air, seal and marinate ovenight.
Bake at 325 degrees, basting frequently for 90 minutes until well-browned.
NOTE: Use wheat free tamari instead of regular soy sauce to make this gluten-free.

  Download this recipe.

My Best,


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