A delicious variation of take out food! This is an incredibly easy recipe to prepare and will fool your taste buds into thinking you worked for hours!
4 Servings Recipe By Pin Print
Bourbon Street Chicken


  • 5 cups dice Chicken, Boneless Breasts
  • 1 tablespoon Oil #1
  • 1 teaspoon mince Garlic, Cloves
  • ¼ teaspoons Ginger, Ground
  • ¾ teaspoons Red Pepper Flakes
  • ¼ cups Apple Juice
  • ⅓ cups Brown Sugar
  • 2 tablespoons Ketchup
  • 1 tablespoon Apple Cider Vinegar
  • ½ cups Water
  • ⅓ cups Soy Sauce, Gluten Free
  • Serving Day Ingredients

    These ingredients are added AFTER your meal has been frozen — for the day you serve and eat it.

  • 1 tablespoon Oil #2
  • 1 tablespoon Cornstarch

Freezer Containers


  • Labels

Nutritional Information

  • Not available.

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Begin by heating oil #1 in a large skillet and brown chicken.
  2. Remove chicken from skillet and add all other ingredients to skillet. Heat over medium heat until thoroughly combined.
  3. Add chicken back to skillet and bring to a boil.
  4. Once boiling, reduce heat and simmer for 20 minutes uncovered.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Place chicken in indicated number of gallon freezer bags.
  2. Combine remaining ingredients, except oil #2 and cornstarch, then place in quart freezer bags. Place quart bags into gallon bags, then label & seal.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Heat oil #2 in skillet and brown chicken.
  2. Remove chicken from pan and empty second bag of ingredients along with cornstarch, cooking over medium heat until well blended.
  3. Add chicken to mixture and bring to a boil.
  4. Once boiling, reduce heat and simmer for 20 minutes uncovered.


Join the discussion
  1. I am sure you mean 1/4 CUP of apple juice, not 1/4 teaspoon.
    Sounds great. I think I will try it tonight. I have nothing planned yet

    1. Hi Pat. You can do 1/4 teaspoon or 1/4 cup. It depends on how strong of a taste you want to have. The apple juice will bring in a different flavor and I wanted to have a little hint of it, but if you would like to have more that is fine also. We adapt a lot of recipes to taste. Maybe you could start with the recommended amount and then increase it after tasting. Thanks!

  2. Great recipe, the family loved it, especially my picky 3 year old. I did make a few changes to suit my families palate; I seasoned the chicken with salt, pepper and onion powder, then tossed in about 1 T arrowroot powder before browning it. Increased the apple juice to 1/2 cup then completely doubled the sauce, I also used just a dash of ground red pepper instead of the crushed. Served it over steamed rice and roasted stir fry vegetables and schiracha sauce on the side for those who desire a spicy kick. I omitted the cornstarch, the arrowroot powder was enough to thicken the sauce.

    1. Gina – So glad your family enjoyed this recipe! And thank you so much for sharing your adaptations. I love the thought of doubling the sauce – I love me some sauce on my chicken!

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