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Bourbon Chicken served on a plate with vibrant vegetables

Bourbon Chicken

A comforting and flavorful dish featuring tender chicken coated in a glossy, sweet, and savory sauce made with soy sauce, hoisin sauce, and bourbon, served over rice and garnished with fresh scallions.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds boneless skinless chicken thighs (cut into 1-inch pieces)
  • 1/4 cup cornstarch (divided)
  • 2 tablespoons vegetable oil
  • 2 large cloves garlic (minced)
  • 1 tablespoon minced fresh ginger
  • 1/2 cup low-sodium soy sauce
  • 1/2 cup low-sodium chicken broth
  • 1/4 cup hoisin sauce
  • 3 tablespoons bourbon
  • 2 tablespoons brown sugar
  • 2 scallions (sliced) Perfect for garnish
Seasoning
  • to taste salt and pepper

Method
 

Preparation
  1. In a medium mixing bowl, season the chicken with a sprinkle of salt and pepper. Toss the pieces with 3 tablespoons of cornstarch until they are evenly coated.
  2. Warm two tablespoons of vegetable oil in a large wok or nonstick skillet over medium-high heat. Add the chicken in a single layer and cook without disturbing for one full minute.
  3. Stir and continue to cook until the chicken is golden brown and cooked through, about 8 minutes. Transfer the chicken to a plate and let it rest.
  4. In the same wok, add the minced garlic and ginger, sauté for 20-30 seconds until fragrant.
Sauce Preparation
  1. In a medium bowl, whisk together the remaining tablespoon of cornstarch, soy sauce, chicken broth, hoisin sauce, bourbon, and brown sugar.
  2. Pour this mixture into the wok and bring it to a simmer.
  3. Allow the sauce to simmer for several minutes until it thickens.
  4. Add the cooked chicken back into the sauce for another 2-3 minutes, mixing well to absorb the flavors.
Serving
  1. Serve the Bourbon Chicken over a bed of fluffy white rice, garnished with fresh scallions.

Notes

Leftovers can be stored in an airtight container in the fridge for up to three days or frozen for up to two months. Feel free to add seasonal veggies like bell peppers or snap peas for variation.