Go Back
Bourbon chicken in a skillet with sticky sweet and savory sauce garnished with green onions

Bourbon Chicken

A quick and flavorful skillet recipe featuring tender diced chicken breast cooked in a rich, sticky, sweet, and savory bourbon sauce. Ready in 40 minutes and perfect for weeknight dinners.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 portions
Course: Dinner, Main Course
Cuisine: American, Asian-Inspired
Calories: 416
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless skinless chicken breasts diced into bite-sized pieces
  • 1 tsp fresh ginger grated (or 1/4 tsp ground ginger)
  • 3 garlic cloves minced (or 3/4 tsp ground garlic)
  • 0.25 tsp ground black pepper
  • 1 tsp onion powder
  • 0.125 tsp red pepper flakes optional
  • 0.33 cup low-sodium soy sauce
  • 0.33 cup bourbon
  • 0.25 cup ketchup
  • 0.5 cup water
  • 1 tbsp rice vinegar
  • 0.5 cup brown sugar packed
  • 0.5 tbsp olive oil
  • 0.5 tbsp sesame oil
  • 1 tbsp cornstarch dissolved in 1/4 cup cold water to make a slurry
  • 4 cups cooked white rice for serving
  • chopped green onions for garnish, optional

Equipment

  • Large skillet
  • Small mixing bowls
  • Whisk
  • Cutting board and knife

Method
 

  1. 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.
  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.
  3. Heat the olive oil and sesame oil together in a large skillet over medium-high heat until shimmering and hot.
  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. If the skillet feels crowded, cook the chicken in two batches to avoid steaming.
  5. 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.
  6. In a small bowl, stir together 1 tablespoon of cornstarch with 1/4 cup of cold water until smooth to create the slurry.
  7. 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.
  8. Spoon over cooked white rice and garnish with chopped green onions. Serve hot.

Notes

Use low-sodium soy sauce to control saltiness. Dark brown sugar adds extra depth to the sauce. Pat chicken dry before searing for best results. Leftovers keep in an airtight container in the refrigerator for up to 4 days. Reheat with a splash of water or broth to loosen the sauce.