Bourbon chicken is a flavorful dish that brings the taste of New Orleans into your kitchen. This easy recipe features tender, juicy chicken thighs cooked in a sweet, savory glaze made from bourbon, brown sugar, soy sauce, garlic, ginger, and a hint of red pepper.
- 1 ½ pounds skinless, boneless chicken thighs, cut into 1-inch pieces
- 2 tbsp cornstarch, divided
- 2 tbsp olive oil, divided
- ¼ cup minced onion
- 2 cloves garlic, minced
- 1 tsp grated fresh ginger
- ⅓ cup reduced-sodium soy sauce
- ⅓ cup reduced-sodium chicken broth
- ¼ cup bourbon (or apple juice if you prefer)
- 3 tbsp packed brown sugar
- 1 tbsp cider vinegar
- ¼ tsp crushed red pepper
- 2 cups cooked rice (for serving)
- 2 green onions, sliced (for garnish)
Cook the Chicken:
Heat 1 tablespoon of olive oil in a 12-inch skillet over medium-high heat. Add the chicken and cook, stirring occasionally, until browned on all sides. Once done, transfer the chicken to a plate using a slotted spoon.
Sauté Aromatics:
In the same skillet, heat the remaining tablespoon of olive oil. Add the minced onion, garlic, and grated ginger. Cook for 1 to 3 minutes, stirring, until the mixture becomes fragrant and the onions soften.
Prepare the Sauce:
In a small bowl, whisk together the remaining tablespoon of cornstarch, soy sauce, chicken broth, bourbon (or apple juice), brown sugar, cider vinegar, and crushed red pepper.
Make the Sauce:
Pour the sauce mixture into the skillet with the sautéed onion, garlic, and ginger. Stir the mixture, cooking until it thickens and becomes bubbly.
Combine Chicken and Sauce:
- No Bourbon? You can substitute apple juice for the bourbon if you prefer a non-alcoholic version or don’t enjoy the taste of bourbon.
- Add Veggies: Serve the chicken with stir-fried vegetables to boost the nutrition and add some color to your plate.