Put down the take-out menu and pick up your spatula; you can have restaurant-quality chicken on your table in less time for a delivery driver to arrive and with no need to calculate a tip! Easy Bourbon Chicken features juicy poultry coated in a sweet, savory, and tangy sauce with a hint of tartness and spice. You’ll want to lick your fingers, this sauce is just that good. Served over rice or even alongside french fries, Easy Bourbon Chicken satisfies your cravings with speed and style!
IngredientsFor the sauce: • 1/2 cup water • 1/2 cup reduced-sodium soy sauce • 1/4 cup bourbon • 1/4 cup reduced-sodium chicken broth • 3 tablespoons apple juice • 2 1/2 tablespoons ketchup • 1 tablespoon rice vinegar • 1/2 cup packed light brown sugar • 1/4 teaspoon onion powder • 1/4 teaspoon red pepper flakes For the chicken: • 1 1/2 pounds chicken breasts, boneless, skinless, and sliced into bite-sized pieces • 1 1/2 tablespoons cornstarch • 1/4 teaspoon kosher salt • 1/4 teaspoon black pepper • 3 tablespoons vegetable oil, divided • 3 cloves garlic, minced • 1 tablespoon fresh ginger, grated To thicken the sauce: • 1 tablespoon cornstarch • 1 1/2 tablespoons cold water Optional toppings: • green onions, chopped • sesame seeds
Combine the water, soy sauce, bourbon, chicken broth, apple juice, ketchup, rice vinegar, brown sugar, onion powder, and red pepper flakes in a mixing bowl, whisking well.
Set the mixture aside.
Add the chicken, salt, pepper, and cornstarch to a separate mixing bowl, tossing to combine.
Add 1 1/2 tablespoons of the vegetable oil to a large skillet, and heat over medium-high heat on the stove-top.
Once the skillet is hot, add half the chicken and cook for 2-3 minutes, without stirring.
Flip the chicken and cook for another 2-3 minutes.
Transfer the chicken to a plate.
Repeat the cooking process with the remaining oil and chicken.
Once all the chicken is cooked, add the garlic and ginger to the same skillet, and cook until fragrant, about 30 seconds.
Pour in the mixed sauce ingredients and bring to a low boil.
Add the chicken back to the skillet while stirring.
Reduce the heat to medium-low, and simmer until the sauce is thickened and reduced, about 7-10 minutes.
Mix the cornstarch and cold water in a small bowl until the mixture is smooth.
Stir the cornstarch mixture into the sauce.
Cook until the sauce is thickened and easily coats the back of a spoon, about 2 minutes.
Serve immediately with white rice and garnish with sliced green onions and a sprinkle of sesame seeds.