Easy Bourbon Chicken (Print version)
Tender chicken bites simmered in a glossy bourbon, soy, garlic, and brown sugar sauce for a quick takeout-style dinner.
# Ingredients:
For the chicken
01 -
1 1/2 lb (680 g) boneless skinless chicken thighs, cut into 1-inch pieces
02 -
2 tablespoons cornstarch
03 -
1/2 teaspoon kosher salt
04 -
1/4 teaspoon black pepper
05 -
2 tablespoons neutral oil, such as avocado or canola oil
For the bourbon sauce
06 -
1/3 cup (80 ml) bourbon
07 -
1/3 cup (80 ml) low-sodium soy sauce
08 -
1/3 cup (80 ml) low-sodium chicken broth
09 -
1/3 cup (65 g) packed light brown sugar
10 -
2 tablespoons apple cider vinegar
11 -
2 tablespoons ketchup
12 -
3 cloves garlic, minced
13 -
1 teaspoon freshly grated ginger
14 -
1/4 teaspoon red pepper flakes, optional
For serving
15 -
2 green onions, thinly sliced
16 -
1 teaspoon sesame seeds, optional
17 -
Cooked white rice, optional
# Instructions:
01 -
In a medium bowl, whisk together the bourbon, soy sauce, chicken broth, brown sugar, apple cider vinegar, ketchup, garlic, ginger, and red pepper flakes.
02 -
Pat the chicken dry. Toss it with cornstarch, salt, and black pepper until lightly coated.
03 -
Heat the oil in a large skillet over medium-high heat. Add the chicken in a single layer, working in batches if needed, and brown for 3-4 minutes per side.
04 -
Pour the sauce into the skillet and scrape up the browned bits. Reduce the heat to medium and simmer for 6-8 minutes, stirring often, until the chicken reaches 165 degrees F and the sauce thickens.
05 -
Stir in the green onions. Let the chicken rest for 2 minutes so the glaze settles, then serve over rice with sesame seeds if using.
# Good to know:
01 -
Nutrition is estimated per serving without rice.
02 -
Use chicken breast if preferred, but reduce cooking time slightly.
03 -
For an alcohol-free version, replace bourbon with apple juice or chicken broth.