I’ve had tons of request to do another cooking video, and today I’ve decided to share a new favorite recipe of my family’s: Bourbon Chicken. I got this recipe from the Faster Way to Fat Loss program that I started in mid-May. It’s a healthy version of stir-fry that my whole family enjoys!
I recently started following the Faster Way to Fat Loss program, which is a coach-led six week program that teaches you how to eat healthy using intermittent fasting and tracking your macros, along with guided fitness routines. As of this week I’m about halfway through the six-week program and I’m LOVING it! If you’re interested in joining the next round that starts on June 22nd, you can click this link here. Be sure to put down Allie Janszen as your coach-she is the key to my success! Not only is she a source of great support and encouragement, but Allie is also a labor and delivery nurse and very much invested in the science behind why it works. I will definitely do a follow-up video and blog after I’ve finished the six-week program and moved on to the maintenance plan.
Until then, enjoy the recipe and please don’t hesitate to ask if you have any questions about the recipe OR Faster Way!
This easy weeknight dinner recipe has a lot of flavor but doesn’t take a lot of time to prepare. Serve with rice and some sliced cucumbers marinated in rice vinegar and you’re set! *Note: this serves 4 people if they’re all participating in the Faster Way program. If you’re serving this to your family, I would double the ingredients to truly make it for 4 normal size servings.
¼ cup gluten-free soy sauce (or coconut aminos)
¼ cup bourbon
¼ coconut sugar (or brown sugar)
2 Tbsp rice vinegar
1 tsp fresh ginger, peeled and finely minced
2-3 garlic cloves, minced
2 tsp coconut oil
2 lbs boneless chicken breasts, cut into bite-size pieces
¼ cup low-sodium chicken broth
1 bunch broccoli, cut into florets
1 bunch scallions, cut on a bias
Mix together soy sauce, bourbon, coconut sugar, rice vinegar, ginger and garlic in a sauce pan. Bring to a boil and reduce to a glaze, about 15-20 minutes.
HEAT coconut oil in a large sauté pan with a lid over medium-high heat.
SEASON chicken pieces with salt and pepper. Saute chicken until lightly browned and cooked through. Cook chicken in batches, adding oil as needed. Do not crowd the pan, otherwise the chicken will not brown. Once all chicken is cooked, remove from pan and set aside.
ADD broth and broccoli florets to pan, cover and steam until tender, about 5-7 minutes. Once tender, drain excess fluid from pan.
ADD cooked chicken to broccoli, heat until warmed through. Add desired amount of sauce, toss to coat chicken and broccoli.
TOP with sliced scallions.