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Bourbon Chicken
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Bourbon Chicken

How to make Bourbon chicken, a New Orleans Chinese-Cajun favorite. Juicy chicken pieces in a sweet and sticky sauce. Easy and delicious!

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 4 servings
Calories: 359 kcal
Course: Main Course
Cuisine: Chinese

Ingredients

  • ¼ cup soy sauce or tamari for gluten free, low-sodium
  • 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 ginger minced, fresh
  • 4 teaspoons cornstarch divided
  • ½ teaspoon black pepper ground
  • 1 ½ pounds chicken thigh cut into bite-sized pieces (or boneless, skinless chicken breast, boneless, skinless
  • 1 ½ tablespoons canola oil vegetable oil, or grapeseed oil
  • ⅓ cup green onion plus additional for serving, chopped
  • 2 cups brown rice for serving, prepared

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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

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%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 359

% 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.