Bourbon Chicken
This bourbon chicken is a quick dinner main dish I make with tender chicken pieces seared and coated in a sticky sweet and savory glaze finished with a splash of real bourbon. It takes me 30 minutes to prepare and cook, making it perfect for your weeknight dinner.
Ingredients
Marinating
- 1 lb boneless skinless chicken thigh , cut to 1” (2 cm) pieces (or breast)
- 1 tablespoon soy sauce
- 1 teaspoon cornstarch
Sauce
- 1/4 cup chicken broth
- 1 1/2 tablespoons apple cider vinegar
- 1 1/2 tablespoons ketchup
- 2 tablespoons soy sauce
- 1/4 cup brown sugar
- 2 teaspoons cornstarch
Stir fry
- 2 tablespoons peanut oil (or vegetable oil)
- 1/2 small white onion
- 1 tablespoon garlic , minced
- 1 tablespoon ginger , minced
- 2 scallions , sliced (for garnish)
- 2 tablespoons Bourbon whiskey
Instructions
- Combine chicken, soy sauce, and cornstarch in a medium-sized bowl. Gently mix by hand until the chicken is coated with a thin layer of the mixture. Marinate for 10 to 15 minutes.
- Combine all the sauce ingredients in a small bowl. Mix well and set aside.
- Heat 1 tablespoon of oil in a large skillet over medium-high heat until hot. Add the chicken. Immediately spread the chicken into a single layer using a spatula, with as little overlap as possible. Sear for 30 seconds or so, until the bottom is lightly browned. Flip the chicken. Cook for 15 to 20 seconds. Stir occasionally, until both sides are browned but still a bit pink inside. Transfer the chicken to a plate and set aside.
- Add the remaining 1 tablespoon of oil to the skillet. Add the onion, ginger and garlic. Cook and stir until the onion starts to soften, 1 to 2 minutes.
- Stir the sauce mixture until the cornstarch is dissolved completely, and pour it into the skillet. Stir with a spatula immediately and cook until the sauce thickens enough to coat the back of a spoon, a few seconds. Add back the cooked chicken and the scallion greens. Quickly stir a few times to coat everything with the sauce. Pour in the Bourbon whisky and mix again. Turn off heat and remove the skillet from the stove. Immediately transfer everything to a big plate so the ingredients won’t keep cooking in the hot skillet. Serve hot as a main dish.
Notes
Add the bourbon at the end for real flavor: Most recipes mix the bourbon into the sauce, which cooks off the alcohol and the flavor. I pour it in right at the end and barely cook it so the bourbon taste actually comes through. If you prefer less boozy, mix the bourbon into the sauce before adding it to the pan.
For a non alcohol version, use apple juice: If you do not want to use bourbon, substitute an equal amount of apple juice or apple cider. You will lose the bourbon flavor but the sauce will still be sweet, tangy, and delicious. Chicken stock also works if you want less sweetness.
Do not overcrowd the pan when searing: If the chicken pieces are touching, they steam instead of sear and you will not get that golden brown crust. Work in batches if needed, or use a larger skillet.
Add vegetables for a complete meal: I sometimes toss in broccoli florets, sliced bell pepper, or snap peas during the aromatic step. They cook quickly and turn this into a one pan dinner without needing a separate side dish.
Try it spicy: I add a pinch of red pepper flakes to the sauce or drizzle sriracha over the finished dish when I want some heat. It balances the sweetness really well.
Nutrition
Serving: 1serving, Calories: 409kcal, Carbohydrates: 32.4g, Protein: 34g, Fat: 16.1g, Saturated Fat: 3.8g, Cholesterol: 93mg, Sodium: 862mg, Potassium: 702mg, Fiber: 3.8g, Sugar: 11.9g, Calcium: 66mg, Iron: 5mg