Bourbon Chicken Recipe
A flavorful and easy Bourbon Chicken recipe featuring tender chicken breasts or thighs simmered in a rich sauce made with bourbon, soy sauce, brown sugar, and a blend of spices. This dish offers a perfect balance of sweet, savory, and mildly spicy flavors, garnished with fresh green onions for a delicious finish.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
Chicken
- 1 pound chicken breasts or thighs
- 1 Tablespoon olive oil
Sauce
- 1/3 cup bourbon
- 1/3 cup soy sauce
- 1/2 cup chicken broth
- 1/3 cup brown sugar
- 1/2 tsp ground ginger
- 1/2 tsp onion powder
- 1/4 tsp red pepper flakes
- 4 garlic cloves, minced
Thickener & Garnish
- 2 tbsp cornstarch
- 3 green onions, chopped thinly for garnish
Instructions
- Prepare the Chicken: Pat the chicken pieces dry with paper towels and cut them into bite-sized chunks if not already cut. This helps them cook evenly and absorb the sauce better.
- Brown the Chicken: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken to the skillet and brown on all sides until cooked through and golden, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- Make the Sauce: In the same skillet, add the minced garlic and cook until fragrant, about 30 seconds. Pour in the bourbon, soy sauce, chicken broth, brown sugar, ground ginger, onion powder, and red pepper flakes. Stir everything together, scraping up any browned bits from the bottom of the skillet.
- Simmer and Thicken: Bring the sauce to a gentle boil, then reduce the heat to medium-low. Mix the cornstarch with a small amount of cold water to make a slurry and slowly stir it into the sauce. Continue simmering and stirring until the sauce thickens, about 3-5 minutes.
- Combine Chicken and Sauce: Return the browned chicken to the skillet and toss to coat evenly with the thickened sauce. Cook for an additional 2 minutes, allowing the flavors to meld and the chicken to heat through.
- Garnish and Serve: Remove from heat and sprinkle the chopped green onions over the top. Serve the Bourbon Chicken hot, ideally over steamed rice or with your preferred side dish.
Notes
- Use boneless, skinless chicken thighs for juicier results or breasts for leaner meat.
- To reduce alcohol content, allow the bourbon to simmer longer before adding the slurry, or substitute with apple juice if preferred.
- If you want a spicier dish, increase the red pepper flakes to taste.
- The dish is great served with steamed rice, quinoa, or sautéed vegetables.
- Make sure to stir the cornstarch slurry well before adding to avoid lumps in the sauce.
Find it online: https://amandafood.com/bourbon-chicken-recipe/