Bourbon Chicken is a flavorful dish that combines tender chicken thighs with a rich, bourbon-infused sauce. This dish is perfect for a quick and satisfying dinner, served over rice and topped with fresh green onions for a bit of crunch and color.
INGREDIENTS
- Chicken Thighs: 1 ½ pounds of skinless, boneless chicken thighs, cut into 1-inch pieces. These provide a juicy and tender base for the dish.
- Cornstarch: 2 tablespoons, divided. Used to coat the chicken and thicken the sauce.
- Olive Oil: 2 tablespoons, divided. For sautéing the chicken and aromatics.
- Onion: ¼ cup, minced. Adds a subtle sweetness and depth of flavor.
- Garlic: 2 cloves, minced. Provides a pungent, savory note.
- Fresh Ginger: 1 teaspoon, grated. Adds a warm, spicy undertone.
- Soy Sauce: 1/3 cup of reduced-sodium soy sauce. Contributes to the savory umami flavor.
- Chicken Broth: 1/3 cup of reduced-sodium chicken broth. Adds moisture and enhances the flavor.
- Bourbon (or Apple Juice): 1/4 cup. Adds a rich, distinctive flavor to the sauce.
- Brown Sugar: 3 tablespoons, packed. Balances the savory elements with a touch of sweetness.
- Cider Vinegar: 1 tablespoon. Provides acidity to balance the flavors.
- Crushed Red Pepper: 1/4 teaspoon. Adds a hint of heat.
- Cooked Rice: 2 cups. Serves as the base for the dish.
- Green Onions: 2, sliced. For garnish, adding freshness and a bit of crunch.
INSTRUCTIONS
- Step 1:
- Gather Ingredients: Make sure you have all the ingredients ready to go. This helps streamline the cooking process.
- Step 2:
- Toss Chicken with Cornstarch: In a medium bowl, toss the 1 ½ pounds of chicken pieces with 1 tablespoon of cornstarch. This will help to create a crispy exterior when the chicken is cooked.
- Step 3:
- Cook Chicken: Heat 1 tablespoon of olive oil in a 12-inch skillet over medium-high heat. Add the chicken pieces and cook, stirring frequently, until they are browned on all sides. Use a slotted spoon to transfer the chicken to a plate and set aside.
- Step 4:
- Sauté Aromatics: In the same skillet, heat the remaining 1 tablespoon of olive oil. Add the minced onion, garlic, and grated ginger. Cook and stir for 1 to 3 minutes until the onion is softened and fragrant.
- Step 5:
- Prepare Sauce: In a small bowl, combine the remaining 1 tablespoon of cornstarch, soy sauce, chicken broth, bourbon (or apple juice), brown sugar, cider vinegar, and crushed red pepper. Stir until the cornstarch is fully dissolved.
- Step 6:
- Add Sauce to Skillet: Pour the sauce mixture into the skillet with the aromatics. Cook and stir until the sauce is thickened and bubbly.
- Step 7:
- Combine Chicken and Sauce: Return the browned chicken to the skillet. Cook and stir for about 2 minutes until the chicken is coated in the sauce and heated through.
- Step 8:
- Serve: Serve the Bourbon Chicken over cooked rice. Top with sliced green onions for garnish and extra flavor.
Serving and Storage Tips
- Serve the Bourbon Chicken over steamed rice for a complete meal. You can also pair it with stir-fried vegetables for added nutrition.
- Garnish with sliced green onions for a fresh, crisp contrast to the rich, savory chicken.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat leftovers in a skillet over medium heat until warmed through, adding a splash of chicken broth if the sauce has thickened too much.
- For a lower-carb option, serve the Bourbon Chicken over cauliflower rice instead of regular rice.
Helpful Notes
- If you prefer a less sweet sauce, reduce the amount of brown sugar to 2 tablespoons.
- You can substitute apple juice for bourbon if you prefer a non-alcoholic version.
- Adjust the amount of crushed red pepper to your taste. If you like it spicier, add a bit more.
- Using fresh ginger gives a more vibrant flavor compared to ground ginger. However, ground ginger can be used in a pinch.
Tips from Well-Known Chefs
- Chef Gordon Ramsay suggests marinating the chicken in the sauce for an hour before cooking for even more flavor.
- Chef Ina Garten recommends using high-quality, organic chicken thighs for the best taste and texture.
- Chef Jamie Oliver advises cooking the chicken over medium-high heat to ensure it browns nicely without overcooking.