Bourbon Chicken & Shrimp… yummy!

With constant looking for positions and touching base with friends and former colleagues, the hunt continues. So I decided it was high time to break out the wok and revisit an old favorite! I hit a snag though, I had intended to include broccoli but alas… my broccoli was not in good shape for human consumption… but you definitely could add whatever vegetables make you happy to this recipe.

Bourbon Chicken & Shrimp with Jasmine Rice


1 c Jasmine Rice (or your preferred rice)

2 c broth (instead of water, makes the rice happier)

1 lb boneless skinless chicken thighs

1 lb shrimp

1 tbsp avocado oil

1 tsp ground ginger

1/2 tsp garlic powder

1/4 tsp white pepper

1/3 c soy sauce

1/3 c bourbon (whiskey or dark rum works too)

1 tbsp rice wine vinegar (white wine or plain white vinegar also work)

1/2 c brown sugar

1 tsp mild sriracha

1 tbsp honey

mix all that together!

I chopped the thighs into bite sized morsels and the shrimp I used was rather large so cut those in half. Marinate for about 30 minutes. I serve this with Jasmine Rice. While marinating, I cook the rice. After the rice is done, let it sit and rest. Remove the chicken from the marinade and stir fry in wok. When chicken is almost ready, add the shrimp, DO NOT ADD THE MARINADE to the wok YET! When shrimp is cooked, remove chicken and shrimp from wok. Carefully, pour marinade into wok and cook for about 3-5 minutes, you can thicken with a slurry of corn starch but it is not necessary. The marinade will become a bit thicker as you cook it. I then return the chicken and shrimp to wok and add the rice, stirring to incorporate all the yumminess.

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