Bourbon Chicken: Sweet and Savory Delight in 30 Minutes

Bourbon Chicken is a savory-sweet culinary delight that captures the essence of takeout, ready in just 30 minutes.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Course: Dinner

Cuisine: American-Chinese

Calories: 290

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chicken

1 pound chicken thighs Tender and juicy meat source. Substitute with boneless chicken breasts for a leaner option.
1 tablespoon olive oil Cooking fat for sautéing the chicken. Can replace with vegetable oil.

For the Sauce

0.5 cup soy sauce Provides saltiness and umami depth to the sauce. Use tamari for a gluten-free version.
0.25 cup brown sugar Adds sweetness and rich flavor. You can substitute with honey or coconut sugar for a different sweetness profile.
0.25 cup bourbon Contributes a unique taste to the sauce. Swap with apple juice or omit for a non-alcoholic version.
2 cloves garlic For aromatic flavor. Fresh garlic is preferred; powdered garlic can be used in a pinch.
1 tablespoon fresh ginger Adds warmth and zest. Ground ginger can be a substitute, with a reduction in amount.
0.5 teaspoon crushed red pepper flakes Provides a mild kick to the dish. Adjust to taste or use fresh chili peppers for more heat.
1 tablespoon cornstarch Thickens the sauce. Arrowroot powder can be a gluten-free alternative.
2 tablespoons water Used to create cornstarch slurry. No alternative necessary.

For Garnish

2 stalks green onions For garnish and freshness. Can be substituted with chives or omitted.

Equipment

Large skillet

Method

Cooking Steps

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once shimmering, add 1 pound of bite-sized chicken thighs, sautéing them for 5–7 minutes until golden brown and no longer pink. Remove and keep warm.
In the same skillet, reduce the heat to medium and mix together ½ cup soy sauce, ¼ cup brown sugar, ¼ cup bourbon, 2 minced garlic cloves, 1 tablespoon of freshly grated ginger, and ½ teaspoon of crushed red pepper flakes. Simmer for 2–3 minutes.
In a small bowl, whisk together 1 tablespoon of cornstarch with 2 tablespoons of water to create a slurry. Gradually add to the simmering sauce, whisking continuously for an additional 2–3 minutes until it thickens.
Return the sautéed chicken to the skillet and stir to coat in the sauce. Cook for an additional 2–3 minutes until heated through and glossy.
Transfer to a serving platter and sprinkle with freshly chopped green onions before serving with steamed rice or noodles.

Nutrition

Serving: 1servingCalories: 290kcalCarbohydrates: 20gProtein: 25gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 80mgSodium: 780mgPotassium: 400mgFiber: 1gSugar: 10gVitamin A: 500IUVitamin C: 2mgCalcium: 30mgIron: 2mg

Notes

Ensure a hot skillet before cooking to lock in flavors and juices. Adjust sweetness and garnishes to personal preference.

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