Bourbon Chicken Recipe
User Reviews
5
-
Prep Time
10 mins
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Cook Time
15 mins
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Servings
4
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Calories
267 kcal
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Course
Main Course
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Cuisine
American
Bourbon Chicken Recipe
Description
Bourbon Chicken Recipe showcases chicken cooked in sesame oil until golden, then combined with aromatic garlic and ginger. The sauce blends soy sauce, bourbon (or apple juice substitute), brown sugar, and rice wine vinegar for a sweet, tangy profile enhanced by optional red pepper flakes for heat. Simmering allows the alcohol to cook off and the flavors to meld with the chicken.
A cornstarch and water slurry is stirred in near the end to thicken the sauce to preferred consistency, creating a shiny glaze that clings to the tender chicken chunks. The level of heat can be increased by adjusting the chili flakes, while the sauce remains mildly spiced by default.
This dish is typically served over steamed rice or noodles, which complement the rich and slightly sweet sauce. Garnishing with scallions or red chili flakes adds freshness and visual contrast.
For a thicker sauce, add more cornstarch slurry during cooking. The recipe's measured balance makes it easy to customize to taste while maintaining the characteristic bourbon flavor enhanced by garlic and ginger.
Ingredients
- 1 pound chicken breast cut into bite-sized chunks, or use chicken thighs, boneless
- 3 cloves garlic minced
- 1 tablespoon ginger fresh, minced
- 1 tablespoon sesame oil or use vegetable oil
- 1/4 cup soy sauce
- 1/4 cup bourbon use apple juice as a non-alcoholic substitute
- 1/4 cup brown sugar
- 1 tablespoon rice wine vinegar
- 1 teaspoon red pepper flakes optional for a touch of heat, or to taste
- 2 teaspoons cornstarch
- 1 tablespoon water
- scallions spicy chili flakes, chopped, for garnish
Instructions
- Heat the sesame oil together in a wok or pan to medium-high heat. Add the chicken and cook for 3-4 minutes, stirring often, until they begin to turn golden brown.
- Add the garlic and ginger and cook, stirring, for 30 seconds.
- Whisk together the soy sauce, bourbon, brown sugar, vinegar and red pepper flakes in a medium bowl. Pour the sauce into the wok or pan and reduce heat. Simmer for 10 minutes to cook off the alcohol from the bourbon and cook the chicken through.
- Whisk together the cornstarch and water in a small bowl. Stir it into the pan and cook for 1-2 minutes, until the sauce thickens to your preference. You can use a bit more cornstarch for a thicker sauce.
- Garnish and serve! I love mine over steamed rice, or with noodles!
Notes
- To thicken the sauce further, add extra cornstarch slurry as needed during cooking.
- Adjust red pepper flakes to increase the spice level from mild to medium heat.
- Calories do not include rice or noodles commonly served alongside the dish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 267 kcal
% Daily Value*
| Calories | 267kcal | 13% |
| Carbohydrates | 17g | 6% |
| Protein | 26g | 52% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 73mg | 24% |
| Sodium | 955mg | 40% |
| Potassium | 495mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 14g | 28% |
| Vitamin A | 182IU | 4% |
| Vitamin C | 2mg | 2% |
| Calcium | 26mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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