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Easy Bourbon Chicken Recipe

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3.9 from 2 reviews

This Easy Bourbon Chicken recipe features tender, bite-sized pieces of chicken breast coated in a flavorful bourbon sauce with garlic, soy sauce, apple juice, and a hint of spice. The chicken is first browned in a skillet and then simmered in the rich sauce until perfectly glazed, making it an ideal weeknight meal served over steamed rice.

Ingredients

Chicken and Coating

  • 3 pounds chicken breasts (boneless and skinless, chopped into 1-inch pieces)
  • 4 tablespoons cornstarch (plus ½ - 1 tablespoon extra, see notes)
  • ½ teaspoon salt
  • ½ teaspoon pepper

Sauce

  • 2 tablespoons vegetable oil (or use sesame oil for more flavor)
  • 4 cloves garlic (minced)
  • 1 cup chicken broth (use low-sodium if preferred)
  • ⅔ cup soy sauce (use low-sodium if preferred)
  • ⅓ cup apple juice
  • ⅓ cup ketchup
  • ¼ cup bourbon (see notes for a kid-friendly version)
  • 2 tablespoons apple cider vinegar (or less, to taste)
  • 1 cup brown sugar (dark or light)
  • ½ teaspoon ground ginger
  • ½ teaspoon onion powder
  • ½ teaspoon crushed red pepper flakes (optional, or use more for a spicy sauce)

Instructions

  1. Coat the chicken: In a medium bowl, mix 4 tablespoons cornstarch with ½ teaspoon salt and ½ teaspoon pepper. Add the chopped chicken pieces and toss well until completely coated.
  2. Brown the chicken: Heat 2 tablespoons vegetable oil in a large skillet or pot over medium-high heat. Once hot, add the coated chicken without stirring and cook undisturbed for 3 minutes. Turn each piece over and cook for another 3 minutes. The chicken should be browned but not fully cooked. Remove and set aside. Cook in batches if needed to avoid crowding.
  3. Prepare the sauce: Reduce heat to medium and add the minced garlic to the skillet. Sauté for 30 seconds until fragrant. Add chicken broth, soy sauce, apple juice, ketchup, bourbon, apple cider vinegar, brown sugar, ground ginger, onion powder, and crushed red pepper flakes. Stir well to combine and bring the mixture to a gentle boil.
  4. Simmer the chicken: Lower the heat to low and return the browned chicken to the skillet. Let it simmer for about 10 minutes or until the sauce has reduced by half and the chicken is cooked through.
  5. Optional thickening: If you prefer a thicker sauce, mix ½ to 1 tablespoon cornstarch with 1 to 2 tablespoons cold water in a small bowl. Stir this slurry into the skillet and simmer for an additional 2 minutes until the sauce thickens. Remove from heat and serve hot.

Notes

  • Use low-sodium soy sauce and chicken broth if you want to reduce the salt content.
  • For a kid-friendly version, omit the bourbon or substitute with additional apple juice or chicken broth.
  • Coating the chicken in cornstarch helps achieve a crispy exterior when browning.
  • Do not overcrowd the pan when browning chicken to ensure even cooking and browning.
  • Adjust the amount of crushed red pepper flakes according to your spice preference.
  • The sauce thickening step is optional; if you desire a saucier texture, use the cornstarch slurry as described.

Find it online: https://cookedbygrace.com/easy-bourbon-chicken-recipe/