This recipe is included in the Winter 2019 edition of KANSAS! Magazine. It accompanies the article about honey production in the state. The Taste of Kansas section is titled, "Creating the Next Generation of Beekeepers," and follows Rogan Tokach's initial interest in bees to his quest to reverse the statewide decline in honey production.
ABOUT THE RECIPE
Despite it’s name, this variation of a classic recipe contains NO bourbon; it’s named after Bourbon Street in New Orleans where it originated. This version is also prepared in an Instant Pot (or any other brand of electric pressure cooker), and is a favorite of Leah Hanson, sister of Lisa Tokach. Leah serves the saucy chicken with rice and steamed broccoli.
Honey Bourbon Chicken in the Instant Pot
Serves 4
INGREDIENTS
2 pounds boneless/skinless chicken thighs, diced or whole
1/2 cup diced onion
2 teaspoons minced garlic
1/2 cup low sodium soy sauce
2 teaspoons minced garlic
1/2 cup low sodium soy sauce
1/4 cup ketchup
1/8 teaspoon salt
1/8 – 1/4 teaspoon black pepper
1/4 – 1/2 teaspoon red pepper flakes
1/8 teaspoon salt
1/8 – 1/4 teaspoon black pepper
1/4 – 1/2 teaspoon red pepper flakes
1 cup honey (Note: this could be reduced by half for a less sweet sauce)
2 tablespoons cornstarch + about 1 tablespoon of water — to thicken sauce
2 tablespoons cornstarch + about 1 tablespoon of water — to thicken sauce
1. Add chicken, onions and garlic to Instant Pot.
2. In a small bowl, mix the soy sauce and ketchup; add salt, black pepper and red pepper flakes.
3. Pour sauce over the chicken mixture and then add honey.
4. Cooking: Once all ingredients are in the Instant Pot, lock the cover and seal the steam vent.
5. Cook on high pressure for 15 minutes (if using frozen chicken, add another10 minutes).
6. Naturally release steam for 5 minutes and then quick release.
7. Turn Instant Pot to sauté.
8. Mix cornstarch with water; add to liquid in the pot and continue to cook for a couple minutes until sauce thickens up.
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| Above - The KANSAS! article features Rogan Tokach, a senior at Kansas State University majoring in agronomy with a minor in entomology. Below - Cover of the Winter 2019 edition of KANSAS! MAGAZINE |
Recipe without photos . . .
Honey Bourbon Chickenin the Instant Pot
Serves 4
INGREDIENTS
2 pounds boneless/skinless chicken thighs, diced or whole
1/2 cup diced onion
2 teaspoons minced garlic
1/2 cup low sodium soy sauce
2 teaspoons minced garlic
1/2 cup low sodium soy sauce
1/4 cup ketchup
1/8 teaspoon salt
1/8 – 1/4 teaspoon black pepper
1/4 – 1/2 teaspoon red pepper flakes
1/8 teaspoon salt
1/8 – 1/4 teaspoon black pepper
1/4 – 1/2 teaspoon red pepper flakes
1 cup honey (Note: this could be reduced by half for a less sweet sauce)
2 tablespoons cornstarch + about 1 tablespoon of water — to thicken sauce
2 tablespoons cornstarch + about 1 tablespoon of water — to thicken sauce
1. Add chicken, onions and garlic to Instant Pot.
2. In a small bowl, mix the soy sauce and ketchup; add salt, black pepper and red pepper flakes.
3. Pour sauce over the chicken mixture and then add honey.
4. Cooking: Once all ingredients are in the Instant Pot, lock the cover and seal the steam vent.
5. Cook on high pressure for 15 minutes (if using frozen chicken, add another10 minutes).
6. Naturally release steam for 5 minutes and then quick release.
7. Turn Instant Pot to sauté.
8. Mix cornstarch with water; add to liquid in the pot and continue to cook for a couple minutes until sauce thickens up.
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