Bourbon chicken is one of those recipes that makes your whole kitchen smell like something incredible is happening — and it really is. Tender, juicy chicken coated in a sticky, sweet, and savory sauce that comes together in about 40 minutes? That is a weeknight win.
The first time I made this, my kids were hovering by the stove before it even hit the plate. That glossy sauce with just a little warmth from the bourbon and a hit of garlic and ginger? Gone in minutes. If you love easy skillet dinners that taste like takeout but cost a fraction of the price, this bourbon chicken is exactly what you need.
The sauce is the real star here. Rich, deeply caramelized, and just the right balance of sweet and savory. Serve it over a big bowl of fluffy white rice with a handful of chopped green onions on top and you have got a dinner the whole family will ask for again.
Make this tonight!
Table of Contents
Ingredients for Bourbon Chicken
After making this recipe more times than I can count, I have learned exactly which ingredients make the biggest difference. I always use low-sodium soy sauce so I can control the saltiness, and I strongly recommend using a real bourbon — nothing fancy, just something you would actually sip. Here is everything you need:
- 1½ lbs boneless, skinless chicken breasts (diced into bite-sized pieces)
- 1 tsp fresh ginger, grated — I recommend fresh over ground for the best flavor
- 3 cloves garlic, minced (or ¾ tsp ground garlic)
- ¼ tsp ground black pepper
- 1 tsp onion powder
- â…› tsp red pepper flakes (optional, for a gentle kick)
- ⅓ cup low-sodium soy sauce — my go-to for keeping the saltiness in check
- â…“ cup bourbon
- ¼ cup ketchup
- ½ cup water
- 1 tbsp rice vinegar
- ½ cup brown sugar, packed — in my experience, dark brown sugar adds a richer depth to the sauce
- ½ tbsp olive oil
- ½ tbsp sesame oil — pro tip: do not skip this, it adds a subtle nutty layer you will notice
- 1 tbsp cornstarch (dissolved in ¼ cup cold water, for the slurry)
For serving (optional):
- 4 cups cooked white rice
- Chopped green onions
Step-by-Step Instructions
I recommend reading through all the steps before you start. This recipe moves quickly once the chicken hits the pan, and being prepared makes everything easier.
Step 1: Dice the chicken breasts into bite-sized pieces. Pat them dry with a paper towel before cooking. This small step helps the chicken get a better sear instead of steaming in the pan.
Step 2: In a small bowl, whisk together the ginger, garlic, black pepper, onion powder, red pepper flakes, soy sauce, bourbon, ketchup, water, rice vinegar, and brown sugar until fully combined. Set the sauce aside.
Step 3: Heat the olive oil and sesame oil together in a large skillet over medium-high heat until the oil is shimmering and hot.
Step 4: Add the diced chicken in a single layer. Cook for 5 to 7 minutes, stirring every couple of minutes, until golden and cooked through. Pro tip: if your skillet feels crowded, cook the chicken in two batches. Overcrowding causes steaming rather than searing and you lose that golden color.
Step 5: Pour the bourbon sauce into the skillet with the cooked chicken. Bring it to a boil, then reduce to a simmer. Cook uncovered for 15 minutes, stirring occasionally. The sauce will reduce and deepen in color as it cooks.
Step 6: In a small bowl, stir together 1 tablespoon of cornstarch with ¼ cup of cold water until smooth. This is your thickening slurry.
Step 7: Slowly pour the cornstarch slurry into the skillet while stirring constantly. Keep stirring until the sauce thickens to a glossy, sticky consistency. Remove from heat immediately once it reaches that texture. Leaving it on the heat too long after this point will cause the sauce to over-thicken.
Step 8: Spoon over cooked rice and top with fresh chopped green onions. Serve hot.
What to Serve with Bourbon Chicken
The sweet and savory sauce in this dish pairs beautifully with sides that add a little freshness, crunch, or extra comfort. Here are some of my favorite ways to round out the meal:
Steamed White or Brown Rice: The classic pairing for good reason. Fluffy rice soaks up every drop of that sticky bourbon sauce and makes each bite perfectly balanced. It is how I serve it most nights.
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Chicken Lo Mein: Want to switch things up from rice? Soft lo mein noodles are a natural match for this sauce. The savory, slightly smoky noodles hold up beautifully and turn dinner into something really special.
Easy Chicken Fried Rice: If you have leftover rice on hand, swap plain steamed rice for a quick fried rice. The slightly smoky, egg-fried flavor is an incredible match for bourbon chicken.
Steamed Broccoli: The mild bitterness of broccoli cuts right through the richness of the bourbon sauce and adds a pop of green to the plate. It also makes the meal more balanced without any extra effort.
Asian Cucumber Salad: A quick cucumber salad with rice vinegar and a pinch of sesame seeds brings a cool, refreshing contrast to the warm, saucy chicken. Great for summer nights.
Storage and Serving Tips
Leftovers store well in an airtight container in the refrigerator for up to 4 days. The sauce actually thickens a little more overnight, which makes the flavor even richer the next day.
To reheat, warm the chicken in a small skillet over low heat with a splash of water or chicken broth to loosen the sauce. You can also microwave it in 60-second intervals, stirring in between, until heated through.
This bourbon chicken is also great for meal prep. Cook a big batch, portion it over rice in containers, and you have easy lunches or dinners ready for the week. It reheats beautifully every time.
FAQs
Can I make bourbon chicken without alcohol?
Yes. You can substitute the bourbon with apple juice, chicken broth, or a splash of apple cider vinegar mixed with a little water. The flavor will be slightly different but still delicious. The sauce gets its depth from the combination of soy sauce, brown sugar, and the cooking process itself.
Can I use chicken thighs instead of chicken breasts?
Absolutely. Boneless, skinless chicken thighs work great in this recipe and are actually a little more forgiving if they cook slightly longer. They stay juicy and tender even with extra time in the sauce. Just dice them to a similar size and follow the same steps.
How do I keep the sauce from getting too thick?
Add the cornstarch slurry slowly and stir constantly. Once the sauce reaches that glossy, sticky consistency, take the pan off the heat right away. If it thickens more than you like while sitting, just stir in a small splash of water over low heat to loosen it back up.
Bourbon Chicken
Ingredients
Equipment
Method
- Dice the chicken breasts into bite-sized pieces. Pat them dry with a paper towel before cooking. This helps the chicken get a better sear in the pan.
- In a small bowl, whisk together the ginger, garlic, black pepper, onion powder, red pepper flakes, soy sauce, bourbon, ketchup, water, rice vinegar, and brown sugar until fully combined. Set the sauce aside.
- Heat the olive oil and sesame oil together in a large skillet over medium-high heat until shimmering and hot.
- Add the diced chicken in a single layer. Cook for 5 to 7 minutes, stirring every couple of minutes, until golden and cooked through. If the skillet feels crowded, cook the chicken in two batches to avoid steaming.
- Pour the bourbon sauce into the skillet with the cooked chicken. Bring to a boil, then reduce to a simmer. Cook uncovered for 15 minutes, stirring occasionally, until the sauce reduces and deepens in color.
- In a small bowl, stir together 1 tablespoon of cornstarch with 1/4 cup of cold water until smooth to create the slurry.
- Slowly pour the cornstarch slurry into the skillet while stirring constantly. Stir until the sauce thickens to a glossy, sticky consistency. Remove from heat immediately once thickened. Do not leave on heat after thickening or the sauce will become too thick.
- Spoon over cooked white rice and garnish with chopped green onions. Serve hot.
