Pin it
Bourbon chicken with broccoli is the kind of weeknight miracle that tastes decadent but comes together with basics from your pantry. Sweet and savory sauce soaks into juicy chicken and tender broccoli for a dinner that feels like takeout at home with none of the fuss. I love how the sauce bubbles down into a lacquered glaze and the fresh broccoli picks up every drop.
I whipped this up on a night I was craving something bold and sticky with just a little crunch. Now it is a regular request in my house and even the picky eaters go back for seconds.
Ingredients
- Boneless chicken thighs: stay juicy and soak up all the sauce select firm fresh chicken for best browning
- Broccoli florets: offer freshness and crunch pick tight green crowns with no yellowing
- Cornstarch: key for a glossy thick sauce make sure yours is lump free
- Fresh garlic: gives punch and depth mince it right before using for strongest flavor
- Apple juice: for a natural sweetness use clear juice with no added sugar if possible
- Bourbon: provides a classic rich background choose a standard bottle you like to drink
- Chicken broth: builds savory base with less sodium for flexibility
- Water: for the sauce and slurry helps consistency
- Soy sauce: adds salt and umami go for low sodium to control balance
- Brown sugar: brings caramel tones soft brown sugar blends best
- Ketchup: brings tang and gentle color no need for fancy types
- Ground ginger: for warmth brightens the sauce use fresh if you want a sharper note
- Red pepper flakes: for a subtle kick control heat to your preference
- Black pepper: for extra background spice grind fresh if you can
- Salt: for seasoning use kosher or sea salt for clarity
- Apple cider vinegar: cuts richness and adds tanginess use raw unfiltered if possible
- Vegetable oil: for browning pick a neutral oil with a high smoke point
Instructions
- Prep the chicken:
- Cut boneless chicken thighs into bite size pieces season with a light sprinkle of salt and pepper then toss with cornstarch until coated. The cornstarch helps the chicken brown and gives the sauce a silky texture.
- Mix the sauce:
- In a medium bowl whisk together bourbon chicken broth soy sauce water apple cider vinegar apple juice ketchup brown sugar ground ginger minced garlic and red pepper flakes until smooth. Set this aside so it is ready for the pan.
- Cook the broccoli:
- Heat half the vegetable oil in a large skillet or wok over medium heat. Add the broccoli florets and stir frequently until bright green and just tender about five minutes. Remove from pan and set aside so you do not overcook them.
- Brown the chicken:
- Add the rest of the oil to the same hot pan and raise heat to medium high. Spread the chicken pieces in a single layer. Let them cook undisturbed for about three minutes to get a golden crust then flip and cook three more minutes. Remove chicken and set aside.
- Make the cornstarch slurry:
- In a small cup mix the remaining cornstarch with cold water until no lumps remain. This is your thickener for the sauce.
- Simmer the sauce and finish the dish:
- Pour the prepared bourbon sauce mixture into the pan and bring to a boil scraping any browned bits from the bottom. Return the chicken to the pan. Lower the heat and simmer stirring occasionally until the sauce reduces and coats the chicken about ten to twelve minutes. Add the broccoli back in and pour the cornstarch slurry into the center. Stir well and cook until thick and glossy two to three minutes more. Taste and adjust seasoning if needed. Serve hot possibly with rice or your favorite side.
Pin it
My favorite part is how quickly the bourbon caramelizes in the pan turning into a syrupy glaze that sticks to every piece. Once I made it with my nephew helping and we laughed over getting the stickiest fingers while sneaking tastes.
Storage Tips
This dish keeps well in airtight containers in the fridge for up to three days. For freezing let cool fully and portion into resealable bags or containers. Reheat gently on the stove or microwave with a splash of water to revive the sauce.
Ingredient Substitutions
If you prefer you can swap the chicken thighs for breast or even tofu for a meatless version. Out of bourbon use whiskey or for a no alcohol option increase apple juice and add a splash of vanilla extract to mimic bourbon’s depth.
Serving Suggestions
Serve this over steamed white or brown rice to soak up the glossy sauce. For a lower carb option try cauliflower rice or steamed quinoa. Sprinkle with sesame seeds or sliced green onions for added crunch and color.
The Story Behind Bourbon Chicken
Bourbon chicken is a classic American Chinese dish said to be named after New Orleans’s Bourbon Street where Asian inspired vendors started selling this sticky sweet chicken. It combines familiar comfort food vibes with a little restaurant style magic.
Pin it
Bourbon chicken with broccoli can easily be tailored to your taste so do not hesitate to adjust spice or sweetness. The glossy finish and bold flavors are sure to make it a repeat hit at your table.
Frequently Asked Questions
- → How do I achieve tender chicken pieces?
Lightly coat bite-sized chicken with cornstarch before browning; this locks in moisture and helps the sauce adhere.
- → Can I substitute bourbon?
Yes, you may use apple juice or chicken broth alone if you prefer a non-alcoholic version, but flavor depth will differ.
- → Is the dish very spicy?
A touch of red pepper flakes adds gentle heat. Adjust the amount up or down to suit your tastes.
- → Should broccoli be cooked separately?
If you sauté broccoli first, it stays crisp-tender and keeps vibrant color when combined at the end.
- → How is the sauce thickened?
A quick cornstarch slurry is stirred in at the end, creating a silky glaze that coats chicken and vegetables.