Name: Bourbon Chicken
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 to 6
Cuisine: American
Ingredients: ¼ cup soy sauce; ¼ cup (packed) light brown sugar; ¾ cup water; ¼ cup orange juice, from 1 orange; 3 tablespoons bourbon; 1 teaspoon sesame oil; ½ teaspoon freshly ground black pepper; 2 pounds boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces; 2 tablespoons cornstarch; 1½ tablespoons vegetable oil; 2 cloves garlic, minced; 1½ teaspoons grated fresh ginger; 3 scallions, thinly sliced, light and dark green parts separated; 1 tablespoon cornstarch combined with 1 tablespoon water; 2 teaspoons rice vinegar

Bourbon Chicken

Skip the takeout and make bourbon chicken at home—a quick, flavorful dish with tender chicken coated in a rich, glossy sauce that’s sure to please!

Servings: 4 to 6

Prep Time: 20 Minutes

Cook Time: 20 Minutes

Total Time: 40 Minutes

Ingredients

For the Sauce

¼ cup soy sauce
¼ cup (packed) light brown sugar
¾ cup water
¼ cup orange juice, from 1 orange
3 tablespoons bourbon
1 teaspoon sesame oil
½ teaspoon freshly ground black pepper

For the Chicken

2 pounds boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces
2 tablespoons cornstarch

For Cooking

1½ tablespoons vegetable oil
2 cloves garlic, minced
1½ teaspoons grated fresh ginger
3 scallions, thinly sliced, light and dark green parts separated
1 tablespoon cornstarch combined with 1 tablespoon water
2 teaspoons rice vinegar

Instructions

Make the sauce: In a medium bowl, whisk the soy sauce, sugar, water, orange juice, bourbon, sesame oil, and pepper until well combined.
Prep the chicken: In another medium bowl, toss the chicken with the 2 tablespoons of cornstarch and 2 tablespoons of the sauce mixture until thoroughly combined.
To cook: Heat the vegetable oil in a 12-inch nonstick skillet over medium-high heat until shimmering. Add the chicken all at once (the skillet will be very full; do your best to spread the chicken into a single layer), and cook, stirring every few minutes, until deeply golden brown and cooked through, about 10 minutes.
Stir in the garlic, ginger, and light green scallions and cook, stirring constantly, for about one minute; do not let burn. Add the remaining sauce mixture. Bring to a boil, then reduce the heat to medium and cook at a gentle boil until the sauce is slightly reduced, about 5 minutes. Stir in the cornstarch/water mixture and cook until the sauce is thickened, about 2 minutes. Off the heat, stir in the vinegar and sprinkle with dark green scallions. Serve over rice.

Nutrition Information

Per serving (6 servings)
Calories: 303
Fat: 11 g
Saturated fat: 2 g
Carbohydrates: 15 g
Sugar: 10 g
Fiber: 0 g
Protein: 31 g
Sodium: 733 mg
Cholesterol: 142 mg

Gluten-Free Adaptable Note

To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.