Bourbon Chicken
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Unrated
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Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
20 mins
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Servings
4 servings
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Calories
359 kcal
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Course
Main Course
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Cuisine
Chinese
Bourbon Chicken
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How to make Bourbon chicken, a New Orleans Chinese-Cajun favorite. Juicy chicken pieces in a sweet and sticky sauce. Easy and delicious!
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Ingredients
- ¼ cup low-sodium soy sauce (or tamari for gluten free)
- ¼ cup bourbon anything good enough to mix into a cocktail (Bulleit is my go-to)
- 2 tablespoons pure maple syrup
- 2 tablespoons brown sugar
- 1 tablespoon apple cider vinegar
- 4 cloves garlic minced (about 4 teaspoons)
- 1 tablespoon fresh ginger minced
- 4 teaspoons cornstarch divided
- ½ teaspoon ground black pepper
- 1 ½ pounds boneless skinless chicken thighs cut into bite-sized pieces (or boneless, skinless chicken breast)
- 1 ½ tablespoons Canola oil, vegetable oil, or grapeseed oil
- ⅓ cup chopped green onions plus additional for serving
- 2 cups Prepared brown rice for serving
Instructions
- Place the chicken in a medium bowl. Sprinkle 2 teaspoons cornstarch over the top, then with a spoon, stir to evenly coat the chicken in the cornstarch.
- In a separate bowl or liquid measuring cup, stir together the soy sauce, bourbon, maple syrup, brown sugar, vinegar, garlic, ginger, black pepper, and remaining 2 teaspoons cornstarch.
- In a large, deep skillet, heat the oil over medium high heat on the stove top. Once the oil is hot and shimmering, carefully add the chicken, breaking apart any pieces that stick together. Brown on all sides, stirring every so often, until the chicken is golden and cooked through.
- Add the bourbon sauce. Cooking, stirring often, until the sauce is glossy and thickened, 2 to 4 minutes (you'll still have plenty of extra sauce, ideal for spooning over the rice). Stir in the green onions. Serve hot over rice, with additional green onions sprinkled on top.
Notes
- Adapted from my Crockpot Bourbon Chicken.
- TO STORE: Refrigerate leftovers in an airtight storage container for up to 4 days.
- TO REHEAT: Rewarm chicken in a skillet on the stovetop over medium-low heat or in the microwave.
- TO FREEZE: Freeze leftovers in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Nutrition Information
Show Details
Serving
1(of 4), without rice
Calories
359kcal
(18%)
Carbohydrates
18g
(6%)
Protein
34g
(68%)
Fat
12g
(18%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
3g
Monounsaturated Fat
6g
Trans Fat
1g
Cholesterol
162mg
(54%)
Potassium
525mg
(15%)
Fiber
1g
(4%)
Sugar
12g
(24%)
Vitamin A
126IU
(3%)
Vitamin C
3mg
(3%)
Calcium
47mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 359 kcal
% Daily Value*
| Serving | 1(of 4), without rice | |
| Calories | 359kcal | 18% |
| Carbohydrates | 18g | 6% |
| Protein | 34g | 68% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 162mg | 54% |
| Potassium | 525mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 12g | 24% |
| Vitamin A | 126IU | 3% |
| Vitamin C | 3mg | 3% |
| Calcium | 47mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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