Super Easy Bourbon Chicken

This bourbon chicken recipe transforms your dinner table into a restaurant experience right at home. The sticky, sweet, and savory sauce perfectly coats tender chicken pieces, creating a dish that satisfies every craving. I discovered this one-pan wonder during a particularly busy week and it's become my go-to for impressing guests without spending hours in the kitchen.

I first made this recipe when looking for something different yet familiar to serve my picky eaters. The bourbon adds a subtle depth that makes everyone think you spent hours developing flavors, when it actually comes together in minutes.

Ingredients

• Sesame oil: adds a nutty aroma that transforms the dish
• Canola oil: provides a neutral base for sautéing
• Chicken breast cubes: are the protein foundation but remain tender when cooked properly
• Garlic cloves: bring essential aromatic flavor that wakes up your taste buds
• Fresh ginger: provides warmth and complexity
• Low sodium soy sauce: delivers umami without overwhelming saltiness
• Brown sugar: creates the signature caramelization and glaze
• Bourbon: infuses a subtle warmth and depth without tasting alcoholic
• Rice wine vinegar: balances the sweetness with necessary acidity
• Cornstarch: creates that perfect restaurant quality thick sauce
• Water: helps dissolve the cornstarch for smooth thickening
• Sesame seeds: provide visual appeal and textural contrast
• Green onions: add freshness and color to the finished dish

Step-by-Step Instructions

Heat the Oils:

Warm both oils in a large skillet over medium high heat until shimmering but not smoking. The combination of oils creates the perfect balance of flavor and smoke point for proper browning.

Cook the Chicken:

Add the chicken pieces to the hot oil, arranging them in a single layer if possible. Allow them to cook undisturbed for about 2 minutes before stirring to develop golden brown color. Continue cooking for approximately 5 more minutes until fully cooked through with no pink remaining.

Add Aromatics:

Introduce the minced garlic and ginger to the pan, stirring constantly to prevent burning. The fragrance will bloom in just 1 to 2 minutes, indicating the flavors are developing properly. If the pan seems dry, this is when you'll want to add a touch more oil.

Prepare Sauce:

In a separate bowl, whisk together the soy sauce, brown sugar, bourbon and rice wine vinegar until the sugar begins to dissolve. This premixing ensures even flavor distribution throughout the dish.

Combine and Simmer:

Pour the prepared sauce over the chicken in the pan, using a wooden spoon to scrape up any flavorful bits from the bottom. Bring to a gentle simmer and allow to cook for 2 to 3 minutes so the chicken can absorb the flavors.

Create Slurry:

In a small bowl, thoroughly combine the cornstarch and water until completely smooth with no lumps. This slurry will thicken your sauce without creating unpleasant clumps.

Thicken the Sauce:

Pour the cornstarch mixture slowly into the simmering sauce while stirring continuously. The sauce will gradually thicken over the next 2 to 3 minutes, coating the chicken beautifully. Keep stirring to prevent sticking.

Garnish and Serve:

Transfer to a serving dish and sprinkle with sesame seeds and sliced green onions. The final presentation should have a glossy, appetizing appearance with visible flecks of garlic and ginger throughout.

Save This

The bourbon is my favorite ingredient in this recipe because it adds complexity without overwhelming the dish. You definitely wont taste alcohol, just a warm richness that makes people wonder what your secret ingredient might be. My husband always requests this dish for special occasions despite its simplicity.

Serving Suggestions

This bourbon chicken shines brightest when served over steamed jasmine rice, which absorbs the delicious sauce perfectly. For a complete meal, add steamed broccoli or sugar snap peas on the side for color and nutrition. The sauce also works beautifully over noodles, particularly rice noodles or even ramen if youre looking for something different. For a lower carb option, try serving it over cauliflower rice or alongside a crisp Asian slaw.

Storage and Reheating

Store any leftovers in an airtight container in the refrigerator for up to three days. The flavors actually develop more complexity overnight, making this dish excellent for meal prep. When reheating, add a tablespoon of water to the sauce to prevent it from becoming too thick. For best results, reheat in a skillet over medium heat rather than the microwave, which can make the chicken tough. The sauce may separate slightly in storage but will recombine when heated and stirred.

Ingredient Substitutions

If bourbon isnt something you keep on hand, you can substitute apple juice with a splash of vanilla extract for a similar depth of flavor. For those avoiding alcohol completely, apple cider makes a wonderful alternative. Chicken thighs can replace chicken breast for a more tender, juicy result that stands up well to reheating. For those looking to reduce sugar, try using coconut sugar or even a tablespoon of honey instead of brown sugar. The dish will have a slightly different flavor profile but will maintain its delicious sticky quality.

Common Queries

→ Can I make bourbon chicken without alcohol?

Yes, you can substitute apple juice, chicken broth, or apple cider for the bourbon. Add 1/2 teaspoon of vanilla extract to mimic bourbon's flavor without the alcohol content.

→ What sides pair well with bourbon chicken?

Steamed rice is traditional, but it also pairs wonderfully with lo mein noodles, steamed vegetables, or a simple Asian slaw. For a lower-carb option, try cauliflower rice or zucchini noodles.

→ Can I make bourbon chicken ahead of time?

Yes, bourbon chicken reheats beautifully. Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave, adding a splash of water if the sauce has thickened too much.

→ How can I make this dish spicy?

Add red pepper flakes or sriracha to the sauce mixture to give it heat. Start with 1/2 teaspoon of red pepper flakes or 1 teaspoon of sriracha and adjust according to your spice preference.

→ Can I use chicken thighs instead of chicken breast?

Absolutely! Boneless, skinless chicken thighs are a great substitute and will yield an even more tender result. The cooking time remains approximately the same, just ensure the chicken reaches 165°F internal temperature.

→ What can I use if I don't have rice wine vinegar?

Apple cider vinegar or white wine vinegar make good substitutes. You may want to add a pinch of sugar to balance the acidity if using white vinegar.