Bourbon Street Chicken Shrimp Skillet
A bold and savory bourbon street skillet featuring tender chicken and shrimp with a flavorful Cajun-inspired sauce, perfect served over rice or noodles for a satisfying meal.
Equipment
- 1 skillet
- 1 bowl
Ingredients
- 3 –4 boneless skinless chicken breasts
- 1 lb large shrimp peeled and deveined
- 3 cloves fresh garlic minced
- 1/4 cup brown sugar
- 1/2 cup low-sodium soy sauce
- 2 tbsp freshly squeezed lemon juice
- 1 tsp red pepper flakes adjust to taste
- 2 green onions chopped (for garnish)
- 1 cup low-sodium chicken broth
- 2 tsp cornstarch mixed with 2 tbsp water
- Salt and pepper to taste
- Oil for cooking
Instructions
- Chop the green onions and mince the garlic to prepare your ingredients.
- Heat oil in a skillet over medium-high heat and season chicken breasts with salt and pepper.
- Cook the chicken in the skillet until golden brown on all sides and cooked through.
- Add the shrimp to the skillet and cook until they turn pink, about 3 to 5 minutes.
- In a bowl, whisk together soy sauce, brown sugar, lemon juice, minced garlic, chicken broth, and red pepper flakes.
- Pour the sauce mixture into the skillet and let it simmer for 5 to 7 minutes until it slightly thickens, stirring occasionally.
- Mix cornstarch with water to form a slurry and stir it into the skillet to thicken the sauce further.
- Serve the bourbon street chicken and shrimp hot over rice or noodles, garnished with chopped green onions.
Notes
- Adjust red pepper flakes to control spice level.
- For deeper flavor, marinate chicken in sauce for 30 minutes before cooking.
- Store leftovers refrigerated for up to 3 days.