Bourbon Chicken
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.
Yield: 4 servings
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 (see notes)
- 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
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. 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.
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: Leftover chicken and sauce 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 helps prevent the chicken from drying out.)
Video
Nutrition
Serving: 1serving | Calories: 402kcal | Carbohydrates: 15g | Protein: 44g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 12g | Cholesterol: 208mg | Sodium: 1609mg | Sugar: 11g
Tried this recipe?Leave a comment below or follow me on Instagram @familyfoodonthetable and tag me in your photo!
