Introduction
Craving a sweet, savory, and flavorful dish that’s better than takeout? This Bourbon chicken recipe is the perfect choice! With tender chicken coated in a rich bourbon-infused sauce, this dish is incredibly easy to make at home. The best part? You only need 5 simple steps to recreate this restaurant-style favorite. Let’s get started!
Preparation Details for Bourbon Chicken Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 4
Nutrition Facts (Per Serving)
| Calories | Fat | Carbs | Protein |
|---|---|---|---|
| 320 kcal | 10 g | 20 g | 30 g |
Why You’ll Love This Bourbon Chicken Recipe
- Quick and Easy: Ready in just 30 minutes, perfect for weeknight dinners.
- Rich and Flavorful: Sweet, tangy, and packed with bold flavors.
- More Economical than Takeout: Savor this dish freshly prepared in your own kitchen while saving money.
- You have the option to modify the sweetness or spiciness to align with your personal preferences.
Ingredients List for Bourbon Chicken Recipe
- One and a half pounds of boneless, skinless chicken thighs, diced into bite-sized pieces.
- 2 tablespoons olive oil
- 1/3 cup bourbon
- ½ cup soy sauce
- 1/3 cup brown sugar
- ¼ cup ketchup
- 3 cloves garlic, minced
- 1 teaspoon ginger, grated
- ¼ teaspoon red pepper flakes (optional)
- 1 tablespoon cornstarch (optional, for thickening)
- 2 tablespoons water (for cornstarch slurry)
5 Simple Steps to Make the Best Bourbon Chicken Recipe
Step 1: Sauté the Chicken
- Heat olive oil in a large skillet or wok over medium-high heat.
- Add the chicken pieces and cook for 5–7 minutes, stirring occasionally, until they are golden brown and cooked through. Remove the chicken from the skillet and set it aside.
Step 2: Prepare the Sauce
- In the same skillet, add garlic and ginger. Sauté for 1–2 minutes until fragrant.
- Stir in the bourbon, soy sauce, brown sugar, ketchup, and red pepper flakes. Bring the mixture to a gentle simmer.
Step 3: Combine Chicken and Sauce
- Return the cooked chicken to the skillet. Coat the chicken thoroughly with the sauce by tossing it.
- Simmer for 5–7 minutes to allow the flavors to meld.
Step 4: Thicken the Sauce (Optional)
- If you prefer a thicker sauce, mix cornstarch with water to create a slurry.
- Stir the slurry into the skillet and cook for an additional 2 minutes until the sauce thickens to your liking.
Step 5: Serve and Enjoy
- Remove the skillet from heat. Serve the bourbon chicken hot over steamed rice or noodles. Garnish with green onions for an extra pop of flavor.
Pro Tips for Making the Best Bourbon Chicken Recipe
- Use Chicken Thighs: Thighs are juicier and more flavorful than chicken breasts. If you would rather have a non-alcoholic option, apple juice can serve as a suitable substitute.
- Adjust Sweetness: Add a touch browner sugar or ketchup for a sweeter sauce or increase red pepper flakes for extra heat.
Serving Suggestions
- Classic Pairing: Serve the bourbon chicken over fluffy white rice or jasmine rice to soak up the delicious sauce.
- Side Dishes: Pair with stir-fried vegetables, steamed broccoli, or a fresh green salad for a balanced meal.
- Noodle Bowl: Toss the chicken with cooked lo mein or rice noodles for a hearty alternative to rice.
Frequently Asked Questions (FAQs)
1. Can I make this recipe without bourbon?
Yes! Substitute bourbon with apple juice or chicken broth for a similar depth of flavor.
2. How do I store leftovers?
Store the chicken in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over low heat to preserve the sauce’s texture.
3. Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts work well but may require less cooking time to avoid drying out.
The History of Bourbon Chicken Recipe
Bourbon chicken is believed to have originated in Louisiana, named after Bourbon Street in New Orleans. The dish combines elements of Southern and Chinese-American cuisines, resulting in a sweet and savory masterpiece. Its bourbon-infused sauce adds a unique depth of flavor, making it a favorite across the U.S.
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