Ingredients
Chicken and Sauce
- 2 tablespoons olive oil
- 1 1/2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 cloves garlic, minced
- 1/2 teaspoon ground ginger
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 2 tablespoons bourbon
- 2 tablespoons ketchup
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon red pepper flakes (optional)
Thickening
- 1 tablespoon cornstarch
- 2 tablespoons water
Garnish
- Green onions for garnish
Instructions
- Heat the oil: Heat olive oil in a large skillet over medium-high heat until hot and shimmering to prepare for searing the chicken.
- Cook the chicken: Add the bite-sized chicken pieces to the skillet and cook, stirring occasionally, until browned on all sides and cooked through, about 6 to 8 minutes.
- Add aromatics: Stir in the minced garlic and ground ginger, cooking for an additional 30 seconds until fragrant but not burnt.
- Prepare the sauce: In a bowl, whisk together soy sauce, brown sugar, bourbon, ketchup, apple cider vinegar, and red pepper flakes (if using) until the sugar dissolves and the mixture is smooth.
- Simmer chicken in sauce: Pour the sauce mixture into the skillet with the chicken and bring it to a gentle simmer, coating the chicken thoroughly.
- Thicken the sauce: In a small bowl, mix cornstarch with water to form a slurry. Stir this slurry into the skillet and cook, stirring regularly, for 2 to 3 minutes until the sauce thickens and clings to the chicken.
- Garnish and serve: Remove from heat, garnish with chopped green onions, and serve the bourbon chicken hot over steamed rice or your preferred grain.
Notes
- For a non-alcoholic version, substitute the bourbon with apple juice to maintain sweetness and depth without alcohol.
- Add steamed broccoli or your favorite vegetables to make this a more complete and balanced meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian-Inspired
- Diet: Dairy-Free
