Easy Bourbon Chicken
A flavorful and easy-to-make dish with bourbon-infused sauce, perfect for serving over steamed rice.
Ingredients
- 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
- 2 tablespoons vegetable oil (or use sesame oil for more flavor)
- 4 cloves garlic (minced)
- 1 cup chicken broth (use low-sodium if you prefer less salt)
- ⅔ cup soy sauce (use low-sodium if you prefer less salt)
- 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
- Mix 4 tablespoons cornstarch with ½ teaspoon each salt and pepper. Toss with chicken pieces to coat.
- Heat 2 tablespoons vegetable oil in a skillet. Brown chicken pieces in batches if necessary, 3 minutes per side. Remove and set aside.
- Add minced garlic to the skillet and sauté for 30 seconds. Stir in remaining sauce ingredients and bring to a gentle boil.
- Return chicken to the skillet. Simmer for 10 minutes until sauce reduces by half.
- Optional: Mix ½-1 tablespoon cornstarch with 1-2 tablespoons cold water. Stir into sauce and simmer 2 minutes to thicken.
Notes
For a kid-friendly version, omit the bourbon or substitute with additional apple juice. Adjust sodium by using low-sodium broth and soy sauce.