Bourbon Chicken
This homemade Bourbon Chicken is so much better than take-out! Tender bites of chicken thighs are served in the best bourbon sauce that features soy sauce, apple cider vinegar, brown sugar and more. It’s an easy skillet recipe that’s ready in less than 30 minutes!
Bourbon Chicken
Bourbon chicken has always been one of my favorite take-out entrees! There have been many evenings when it’s just me, Netflix, and that little red and white box filled with bourbon chicken. However… this easy homemade recipe seriously hits the spot better than any take-out I’ve ever had. It’s so flavorful and the chicken thighs are cooked to tender perfection!
The key to success in a good bourbon chicken recipe lies within the sauce. It’s got to be savory, sweet, and thick enough to really coat the chicken. Make sure you serve your bourbon chicken on top of rice so not a drop of that sauce goes to waste! You could be even healthier than your usual take-out by serving it on some cauliflower rice.
One of my favorite things about making bourbon chicken is just how easy it is. In fact, you might just have everything you need in your kitchen right now ready to go! The ingredients are simple and the steps are super easy to follow. Oh, and it’s all made in one skillet so the clean up is nice and quick which is ALWAYS makes me happy! Once you try this easy bourbon chicken, you’ll never crave take-out again.
How to Make Bourbon Chicken
You can have bourbon chicken on the table in less than half an hour – that’s even faster than take-out usually takes!
- Prepare the chicken. Cut the chicken thighs into bite-sized pieces. Toss them in a bowl with cornstarch and salt.
- Make the sauce. Whisk together the chicken stock, soy sauce, apple cider vinegar, bourbon. and brown sugar.
- Cook the chicken. Sauté the garlic and ginger in oil for about a minute, then add the chicken. Cook for about 5-8 minutes until fully cooked.
- Make it saucy. Stir the sauce into the skillet. Turn the heat down to low and simmer the sauce for about 5 minutes or until thickened.
- Enjoy! Serve the bourbon chicken over rice with chopped green onions.
What’s in bourbon chicken?
Let’s take a more in-depth look at your shopping list:
- Boneless Chicken Thighs – You can use chicken breasts instead. Just adjust the cook time as needed.
- Cornstarch – This will give the chicken a crispier consistency.
- Kosher Salt – A little goes a long way! You can omit it entirely if you’re worried about the amount of sodium. (Another benefit of making this at home)!
- Chicken Stock – Enjoy the best flavor when you use homemade chicken stock.
- Soy Sauce – Coconut aminos and tamari are good substitutes if you need gluten-free options.
- Apple Cider Vinegar – This gives the sauce a sweet and tangy flavor that can’t be beat!
- Bourbon – Have any left over? Use it to make bourbon dark chocolate truffles for dessert and thank me later.
- Brown Sugar – Both light and dark brown sugar both work just fine for this easy recipe.
- Olive Oil – You can swap this with avocado oil instead if you’d like.
- Ginger – Fresh ginger really adds the best flavor! Try not to use dried/powdered ginger if you can help it.
- Garlic – Fresh garlic will yield better flavor than pre-minced.
- Green Onions – The best garnish!
- White Rice – For serving. You can use brown rice instead if preferred.
Who needs take-out when you have easy recipes like this?
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Get the Recipe: Bourbon Chicken Recipe
Ingredients
- 2 lbs boneless chicken thighs
- 2 tablespoons corn starch
- 1/2 teaspoon kosher salt
- 1/2 cup chicken stock
- 1/2 cup soy sauce
- 1/4 cup apple cider vinegar
- 1/4 cup bourbon
- 1/4 cup brown sugar
- 3 tablespoons olive oil
- 1 tablespoon minced ginger
- 3 garlic cloves, minced
- 3-4 green onions
- White Rice for serving
Equipment
- 1 wok
Instructions
- Cut the chicken thighs into bite sized pieces and transfer to a bowl.
- Sprinkle the chicken with the cornstarch and salt. Toss to coat.
- In a separate bowl, whisk together the chicken stock, soy sauce, vinegar, bourbon and brown sugar. Set aside.
- Heat the oil in a large skillet over medium high heat.
- Stir in the garlic and ginger, cook for 1 minute.
- Add the chicken to the pan and cook for 5-8 minutes until golden brown and cooked through.
- Stir in the sauce and bring to a boil.
- Turn the heat to low and simmer for 5 minutes or until the sauce has thickened.
- Serve the chicken over rice and sprinkle with green onions.