Bourbon Chicken

This bourbon chicken recipe is a remake of the food court classic. The chicken is coated in an irresistible sweet and sticky sauce and is sure to become a family favorite!

Course Main

Cuisine Asian

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 332kcal

Author Sara Welch

Ingredients

2 lbs boneless skinless chicken thighs cut into 1 inch pieces
1 tablespoon olive oil
salt and pepper to taste
1 teaspoon minced garlic
1/4 cup bourbon
1/4 cup brown sugar
2 tablespoons ketchup
1 teaspoon apple cider vinegar
1/2 cup water
1/3 cup low sodium soy sauce
1 tablespoon cornstarch
2 tablespoons sliced green onions optional

Instructions

Heat the oil in a large pan over medium high heat. Season the chicken with salt and pepper to taste.
Place the chicken in the pan and cook for 4-5 minutes on each side or until golden brown and cooked through. Add the garlic to the pan and cook for 30 seconds.
While the chicken is cooking. In a medium bowl whisk together the bourbon, brown sugar, ketchup, apple cider vinegar, water, soy sauce and cornstarch.
Pour the sauce mixture over the chicken and bring to a boil. Turn the heat down to low and simmer for 3-5 minutes or until sauce has thickened.
Sprinkle with green onions and serve immediately, over rice if desired.

Video

Notes

Cut your chicken into bite sized pieces to make it easier to eat. I often use kitchen shears to make this job go a little smoother.
Be sure not to overcrowd the pan when you sear your chicken. If the chicken pieces are touching, they may steam and you won’t get that great golden brown crust.
Apple juice can be substituted for the bourbon.

Nutrition