Bourbon chicken is a quick and easy dish with big umami flavor that’s ready in just 15 minutes! Be sure to serve with plenty of the scrumptious sauce.

Bourbon chicken served with rice and sliced green onions in a low white bowl.

Previously, I’ve shared my easy bourbon salmon. It’s marinated then roasted and comes out super yummy.

And I recently realized I hadn’t yet shared my bourbon chicken recipe, so here we are today!

This chicken dish is super easy to make, comes together quickly and has amazingly rich and complex flavors.

The umami element is just off the charts!

You’ll be wanting to slurp up that sauce with a spoon, it’s so tasty.

(You can also make a hands-off version with this crock pot bourbon chicken - every bit as scrumptious!)

Bourbon chicken in a large copper skillet with sliced green onions on top and a bottle of whiskey in the background.

Plus, it’s ready in about 15 minutes. Can’t beat that for a quick dinner!

(You can check out all of my 15 minute chicken dinners for more inspiration. I’m all about the quick and easy!)

Now, to be sure, this has a distinct bourbon flavor. That is sort-of the point.

(I'm a bourbon lover through and through. An old fashioned is my favorite drink and I usually have somewhere around 5-8 different bourbons on hand.)

Also, the bourbon does not cook all the way out. It’s a small amount, but just wanted to put that out there if you’re concerned about it.

OK, let’s get cooking. Cause you are going to want to dive right into this dish!

Cubed chicken pieces seared in a copper skillet.

Chicken pieces in a bourbon and soy sauce mixture in a large copper skillet.

Bourbon chicken in a large copper skillet with sliced green onions on top.

I’ve got some notes, tips and substitutions coming up below on how to make bourbon chicken. Just tryin’ to be helpful.

If you want to jump on down to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section.

Ingredient Notes

Chicken: You can use chicken breasts or chicken thighs for this recipe, whichever you have. They just need to be cut into 1-inch pieces to cook through quickly and evenly.
Bourbon: Any decent brand of bourbon or whiskey will do.
Soy sauce: I use and recommend low-sodium soy sauce to help control the amount of sodium in the dish. Feel free to substitute tamari if you need this to be gluten-free.
Ginger: Fresh ginger is best here, but you can substitute ground ginger if needed. You’ll use about ¼ teaspoon.
Cornstarch: The cornstarch slurry helps thicken up the sauce and give it that glossy sheen, so don’t skip it!

Close up of bourbon chicken in a large copper skillet with sliced green onions on top.

A wooden spoon resting in a large copper skillet with cooked chicken pieces in a dark sauce.

Oh, and you can serve this with some garnishes if desired. Sliced green onions, a sprinkle of sesame seeds or a lime wedge to squeeze over top are all good options.

Speaking of serving, let’s get ready to eat.

Serving Ideas

- Bourbon chicken is great served over steamed white or brown rice to help soak up some of that delicious sauce.

- You could also keep it low-carb and serve it with some easy cauliflower rice.

- Or try it with some rice noodles; anything to soak up that sauce!

- As for veggies, steamed broccoli or asparagus, green beans or snow peas all work great with this dinner.

Very versatile!

Close up of a saucy bourbon chicken over steamed rice in a white bowl with green onions on top and scattered nearby.

Last thing... what to do with any leftovers.

The leftovers of this bourbon chicken keep well! Once cooled, store the leftovers in a covered container in the refrigerator for up to 4-5 days.

You can also freeze the leftovers. Place in a freezer-safe ziploc bag or container, label it, and freeze for up to 5 months.

Defrost overnight in the refrigerator and then reheat in the microwave or in a skillet until warmed through. (The sauce really helps prevent the chicken from drying out.)

There you have it! Another quick and easy chicken dinner that is big on flavor but simple to make any night of the week.

I hope you give it a try soon.

Enjoy!

XO,

Kathryn

Yield: 4 servings

Bourbon Chicken

Name: Bourbon Chicken
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4
Cuisine: Asian
Ingredients: 1 1/2 pounds boneless, skinless chicken thighs or breasts, cut into 1-inch pieces; 1/2 teaspoon kosher salt; 1/4 teaspoon black pepper; 1 tablespoon extra-virgin olive oil; 1/4 cup bourbon; 1/2 cup low-sodium soy sauce; 1/4 cup light brown sugar, packed; 3 cloves garlic, minced; 1 teaspoon fresh ginger, grated; 1 teaspoon cornstarch; 1 tablespoon water; Sliced green onions, sesame seeds, lime wedges

Bourbon chicken is a quick and easy dish with big umami flavor that’s ready in just 15 minutes! Be sure to serve with plenty of the scrumptious sauce.

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Ingredients

1 ½ pounds boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
½ teaspoon kosher salt
¼ teaspoon black pepper
1 tablespoon extra-virgin olive oil
¼ cup bourbon
½ cup low-sodium soy sauce
¼ cup light brown sugar, packed
3 cloves garlic, minced
1 teaspoon fresh ginger, grated
1 teaspoon cornstarch
1 tablespoon water

Optional garnishes:

Sliced green onions, sesame seeds, lime wedges

Instructions

Season chicken pieces with salt and black pepper.
Heat olive oil in a large skillet over medium high heat. Add chicken and sear until browned on both sides, about 3-4 minutes per side. (The chicken does not need to be cooked through at this point; it will continue cooking.)
Meanwhile, combine the bourbon, soy sauce, brown sugar, garlic and ginger in a bowl and whisk until well combined and the sugar is dissolved.
Add the sauce to the pan and bring to a simmer. Cook for 2-3 minutes.
In a small bowl, combine the cornstarch and water. Add the mixture to the pan and cook for another 2 minutes, until the sauce is slightly thickened.
Serve chicken immediately with sauce drizzled on top and any desired garnishes.

Notes

Chicken: You can use chicken breasts or chicken thighs for this recipe, whichever you have. They just need to be cut into 1-inch pieces to cook through quickly and evenly.

Bourbon: Any decent brand of bourbon or whiskey will do.

Soy sauce: I use and recommend low-sodium soy sauce to help control the amount of sodium in the dish. Feel free to substitute tamari if you need this to be gluten-free.

Ginger: Fresh ginger is best here, but you can substitute ground ginger if needed. You’ll use about ¼ teaspoon.

Cornstarch: The cornstarch slurry helps thicken up the sauce and give it that glossy sheen, so don’t skip it!

Serving: Bourbon chicken is great served with steamed brown or white rice. You could also use cauliflower rice or try this with rice noodles.

Leftovers: Leftovers can be stored in a covered container in the refrigerator for up to 4-5 days. You can also freeze the leftovers. Place in a freezer-safe ziploc bag or container, label it, and freeze for up to 5 months. Defrost overnight in the refrigerator and then reheat in the microwave or in a skillet until warmed through. (The sauce really helps prevent the chicken from drying out.)

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 402Total Fat: 17gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 208mgSodium: 1609mgCarbohydrates: 15gFiber: 0gSugar: 11gProtein: 44g

Bourbon Chicken {15 minutes}

Ingredient Notes

Serving Ideas

Bourbon Chicken