WORK IN PROGRESS · UNTESTED STOVETOP CONVERSION
Stovetop Bourbon Chicken
An experimental skillet adaptation of Laura Rege's Instant Pot Copycat Bourbon Chicken. No Instant Pot, soy sauce, conventional ketchup, brown sugar, or cornstarch.
- Servings
- About 6, provisional
- Equipment
- Large skillet or Dutch oven with lid
- Status
- Not tested
Proposed Ingredients
- 3 pounds boneless, skinless chicken thighs, in bite-size pieces
- ½ cup low-sodium chicken broth
- ¼ cup coconut aminos (proposed soy-free replacement; check label for added sugars)
- ¼ cup plain pumpkin purée (experimental tomato-free body in place of ketchup; flavor needs testing)
- ⅓ cup bourbon
- 2 tablespoons apple cider vinegar
- 4 garlic cloves, minced
- 1 teaspoon ground ginger
- 1 tablespoon suitable cooking oil
- Monk fruit drops or another personally tolerated sweetener, added gradually to taste (replaces brown sugar; amount not yet established)
- ⅛ teaspoon xanthan gum, optional, sprinkled in gradually (experimental starch-free thickener; adjust cautiously)
- Salt and black pepper, to taste
- Sliced scallions, optional for serving
Proposed Stovetop Method
- Whisk chicken broth, coconut aminos, pumpkin purée, vinegar, ginger and a small amount of tolerated sweetener together. Taste and adjust only after cooking because flavors will concentrate.
- Warm the oil in a large skillet or Dutch oven over medium heat. Add minced garlic and stir briefly until fragrant without scorching.
- Pour in bourbon and simmer for about two minutes to reduce slightly. Alcohol may remain after cooking.
- Add chicken and the sauce mixture. Stir well, then bring to a gentle simmer.
- Cover and cook over medium-low heat, stirring periodically, until the chicken reaches at least 165°F internally; allow approximately 20–30 minutes, but use temperature rather than time to determine doneness.
- Uncover and simmer several more minutes to reduce and concentrate the sauce. If needed, sprinkle in a very small quantity of xanthan gum while stirring vigorously to prevent clumps. Avoid adding too much, which can make it gummy.
- Taste, balance sweetness and acidity, season with salt and pepper, and serve. Choose a tolerated accompaniment instead of the original rice if desired.
Development Notes
Not tested or finalized. This is a starting experiment, not a proven recreation. The sauce may need substantial adjustments, especially the pumpkin substitution for ketchup and the balance of sweetness, acidity and savory flavor. Xanthan gum is optional; sauce can be reduced naturally instead. Coconut aminos is soy-free in many formulations but ingredient labels should be checked. No nutrition calculation is claimed.
Original ingredients changed: ¼ cup low-sodium soy sauce → ¼ cup coconut aminos; ½ cup brown sugar → tolerated sweetener to taste; ¼ cup ketchup → experimental ¼ cup plain pumpkin purée; 2 tablespoons cornstarch → reduction or optional xanthan gum. Original pressure-cooking directions → covered stovetop simmer and reduction. The original chicken, bourbon, garlic, ginger, broth and vinegar remain.
Source and Credit
Based on “Instant Pot Copycat Bourbon Chicken” by Laura Rege, published November 8, 2022, as shown on a collected recipe printout. This adaptation was developed for The Hungry Canary from the user's requested ingredient and equipment changes, with original-style flavors as the aim. The source recipe serves six and uses an Instant Pot.