Forget the mall! Stay home and make Bourbon Chicken in less time than it would take to drive there!
Oh, the smoky, caramel-like flavor of sticky-sweet bourbon chicken! Is there any other reason to go to the mall? I think not. Forget shopping. It’s all about getting samples of this delicious treat at various food court restaurants to see who makes it the best. That was our goal when my kids were young. Walking around the food court of our local malls and then deciding on where to get that fluffy white rice and deliciously flavored chicken. I wish I had known back then how easy it was to prepare at home. It would have been a staple in my meal planning.
I’ve often wondered how one dish could touch all the bases—sweet, savory, and tangy all in one bite. It’s not surprising at all that you get such a depth of flavor when faced with the incredible array of ingredients that make up this dish. Now, before you tell me that the list is too long, fear not, you probably have most of these items already at home, so this will be easy to make. And, if you’re like me and prefer coconut sugar over brown sugar, no worries, this dish tastes great with that simple swap. (Honey and maple syrup would also work, while altering the flavor profile a bit.)
I want to take a moment to talk to those of you who are gluten-free. You might see red flags over two ingredients: soy sauce and bourbon. The soy sauce is easy, as you can substitute gluten-free soy sauce, coconut aminos, or tamari in this recipe. As for the bourbon, although it is typically distilled from grains such as wheat, rye, or barley, the gluten proteins are removed during distillation. To meet the criteria of gluten-free, alcohol must contain less than 20 parts of gluten per million. While not all brands carry that label, if you are sensitive to gluten, there will be some brands that specifically say gluten-free. So go ahead and enjoy this dish, and while you’re at it, pour yourself a glass over ice.
Will I get drunk from bourbon chicken?
I love this question. It’s similar to when people ask me if they will feel woozy after eating penne a la vodka. The answer is the same in both instances: No. This recipe contains only 2 tablespoons of bourbon and serves 4 people, so it is not enough booze for anyone to feel any kind of buzz. Some of the alcohol will also burn off during cooking (not all, though—that’s a myth).
How do I store leftovers?
Allow leftover bourbon chicken to cool to room temperature and store it in an airtight container in the refrigerator for up to 4 days. Once chilled, it can be frozen in freezer-safe zippered bags or containers for up to 3 months. Defrost the frozen chicken overnight in the refrigerator and reheat it gently on the stove until it is hot.
Serving suggestions
Some of my favorite dishes to serve with bourbon chicken are those that can benefit from being enjoyed with this tasty sauce, such as Bone Broth Rice (I love the extra protein boost), Coconut Rice (with its creamy, sweet goodness), and Pan-Fried Noodles. Other side dishes that go well with this chicken include Broccoli Stir-Fry With Ginger And Sesame, Asian Cabbage Salad, Roasted Asparagus And Mushrooms, Steamed Zucchini, and this Vegetable Fried Rice Recipe.
Bourbon Chicken
Ingredients
- 2 pounds boneless skinless chicken, (breasts or thighs)
- Salt and pepper, to taste
- 2 tablespoons cornstarch
- 2 tablespoons olive oil
- 1/3 cup apple juice
- 1/3 cup light brown sugar, packed
- 2 1/2 tablespoons ketchup
- 1 tablespoon cider vinegar
- 1/2 cup water
- 4 tablespoons soy sauce
- 2 tablespoons bourbon
- 2 garlic cloves, crushed
- 1/4 teaspoon ground ginger
- 1/2 teaspoon crushed red pepper flakes
- Cooked rice, for serving
- Chopped green onions, for garnish
Instructions
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Cut the chicken into bite-size pieces. Season lightly with salt and pepper. Toss the chicken with 2 tablespoons of cornstarch until every piece is evenly coated.
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Heat olive oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook for about 3-4 minutes on each side until the pieces are browned. Remove the chicken from the skillet and set aside.
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In a bowl, combine apple juice, light brown sugar, ketchup, cider vinegar, water, soy sauce, bourbon, the crushed garlic, ground ginger, and red pepper flakes.
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Pour the sauce into the skillet over medium heat. Scrape the bottom of the pan to get any browned bits. Return the browned chicken to the skillet. Bring the sauce to a hard boil, then reduce heat and allow to simmer for 15-20 minutes until the sauce thickens and coats the chicken evenly.
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Serve the bourbon chicken hot over a bed of cooked rice. Garnish with a few chopped green onions for added flavor.
Nutrition
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