Living Your Best Life North of Forty and Fifty Plus

Thirty Minutes to Deliciousness- Bourbon Chicken with Vegetables

Thirty minutes to delicious

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Summer is a great time to throw everything on the grill, but on for the days when mother nature raises her voice with a thunderstorm, this is a great recipe you can get on the table in about thirty minutes.

Never fear vegans, there are plant-based substitutions listed. Make it your own with the flavor profiles you love.

Enjoy and be well.

Bourbon Chicken recipe from Simply Recipes adapted by Chamein Canton

1 cup uncooked white rice (jasmine, brown rice)

2 pounds boneless, skinless chicken thighs, cubed ** Vegan Substitutions

1/2 teaspoon salt

2 tablespoons corn starch

2 tablespoons vegetable or olive oil

2 cloves garlic, minced

1 inch fresh ginger, grated

1 cup chicken stock

1/4 cup bourbon

1/4 cup soy sauce

2/3 cup brown sugar (Swerve brown sugar substitute, organic light brown sugar)

3 tablespoons apple cider vinegar

Chives, thinly sliced, for garnish

Toasted sesame seeds, for garnish

Cook the rice: Place the rice in a wire mesh sieve or strainer and rinse under cold water for about a minute. In a medium saucepan add the rice and 1 3/4 cups of water. Cover the rice and bring it to a boil over medium heat. Once it comes to a boil, 4-5 minutes, reduce the heat to medium low and let the rice cook for about 10 minutes. After 10 minutes remove from heat and keep the lid on for 10 additional minutes. When ready fluff it with a fork.

Cut, season, and coat the chicken: Cut the chicken into 1-inch cubes. In a large bowl add cubed chicken and season with salt. Toss with the cornstarch to fully coat all of the chicken pieces. Cook the chicken: In a large non-stick skillet set over medium heat, add the oil. Once the oil is hot, add the chicken and cook, stirring occasionally, until chicken is starting to brown and is mostly cooked through, about 8 minutes. It’s okay if it’s not entirely cooked through at this point because it will continue to cook in the sauce. Remove the chicken from the skillet and set aside on a plate. Cook the sauce: In a medium bowl combine the garlic, ginger, chicken stock, bourbon, soy sauce, brown sugar, and apple cider vinegar. Add the sauce to the same skillet where you cooked the chicken and set over medium heat. Bring to a simmer, 2-3 minutes. Coat the chicken in sauce and finish cooking: Once the sauce is simmering, add the chicken back into the skillet with sauce and bring to a boil. At this point, you can increase the heat slightly to speed up the process but be careful as the sauce can burn if you raise the heat too much. Reduce the heat to low and simmer the sauce until it has thickened and coats the chicken well, 6 to 8 minutes. The finished sauce should glaze the chicken well and coat the back of a spoon. 1

Garnish and serve: Serve the bourbon chicken immediately over rice. Garnish with chives and sesame seeds. You can add steamed veggies for more fiber and nutrition.

Storage and reheating instructions: If you have leftovers, you can store the chicken in the fridge for up to 5 days or freeze it for up to 3 months. Reheat bourbon chicken in the microwave with a splash of water or gently in a pot or skillet with a splash of water

Vegan Substitutions

  • Soy Curls
  • Firm and Extra-Firm Tofu
  • Seitan
  • Cauliflower
  • You can follow the same recipe directions to make this dish vegan.

For more information about chicken, substitutions visit https://www.mydarlingvegan.com/vegan-chicken/

If you are living a vegan life or just want to add more vegetable-forward meals to your diet, Sarah McMinn’s blog, My Darling Vegan, is a wonderful source for tips and recipes.

Living Your Best Life North of Forty and Fifty Plus

Mid-week Recipe Banana nut muffins

For a mid-week morning treat, these muffins come together in fifteen minutes, with only fifteen minutes in the oven (remember ovens vary so 15 minutes is an approximation, 14 to 18 minutes is the general range depending on your oven) This recipe is by Alison of Celebrating Sweets. We’ve adapted it for different dietary needs and also as a small batch recipe.

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Banana nut muffins by Celebrating Sweets adapted by Chamein Canton

Ingredients

Muffins:

1/2 cup unsalted butter, melted and cooled slightly (vegan unsalted butter)

2/3 cup light brown sugar, lightly packed  (Swerve brown sugar substitute or organic light brown sugar)

2 large eggs (1/4 cup Aquafaba, ½ cup silken tofu pureed with ¼ teaspoon baking soda, 2 flaxseed or chia seed eggs, egg replace, vegan egg replacer)

2 cups mashed very ripe bananas about 3-4 bananas

2 teaspoons pure vanilla extract

1 3/4 cups all-purpose flour (gluten-free all-purpose flour, 1 to 1 gluten-free baking blend, sorghum, white rice, or brown rice flour)

1 teaspoon baking soda

1/4 teaspoon salt

1/4-1/2 teaspoon ground cinnamon optional

1/2 cup chopped walnuts or swap for macadamia nuts, pecans, or hazelnuts

Topping:

1/4 cup brown sugar (Swerve brown sugar substitute or organic light brown sugar)

2-3 tablespoons chopped walnuts

Small batch Banana nut muffin recipe

1/4 cup unsalted butter, melted and cooled slightly (vegan unsalted butter)
1/3 cup light brown sugar, lightly packed(Swerve brown sugar substitute or organic light brown sugar)
1 large egg (2 tablespoons Aquafaba, ¼  cup silken tofu pureed with 1/8 teaspoon baking soda, 1 flaxseed or chia seed eggs, egg replacer, vegan egg replacer)
1 cups mashed very ripe bananas about 1-2 bananas
1 teaspoon pure vanilla extract
7/8 cups all-purpose flour (gluten-free all-purpose flour, 1 to 1 gluten-free baking blend, sorghum, white rice, or brown rice flour)
1/2 teaspoon baking soda
1/8 teaspoon salt
1/8 -1/2 teaspoon ground cinnamon optional
1/4 cup chopped walnuts

1/8 cup brown sugar (Swerve brown sugar substitute or organic light brown sugar)
▢2-3 tablespoons chopped walnuts

Follow same instructions as stated.

Instructions

Preheat oven to 350°F.

In a large bowl, whisk melted butter and ⅔ cup brown sugar until well combined, about 1 full minute. Add eggs, mashed banana, and vanilla, whisking until combined.

In a separate bowl, combine the flour, baking soda, salt, and cinnamon. Add dry ingredients to the wet ingredients and use a rubber spatula to lightly stir the batter until almost combined. Add ½ cup walnuts and stir until no streaks of flour remain. Be careful not to over-mix.

Grease 15 standard-sized muffin cups and divide the batter evenly among the cups. Sprinkle the top of each cup with brown sugar and chopped walnuts (topping). Bake for 14-17 minutes, until a toothpick inserted into the center, comes out clean. Place the pan on a wire rack to cool.

For more recipes from Alison visit https://celebratingsweets.com/