Description

This Easy Bourbon Chicken recipe features tender, boneless chicken breasts coated in a flavorful cornstarch crust, browned to perfection, and simmered in a rich, sweet, and tangy bourbon sauce. With a delicious blend of garlic, soy sauce, apple juice, brown sugar, and a hint of bourbon, this one-pan dish is quick to prepare and perfect served over steamed rice for a satisfying meal with a classic American-Asian twist.

Ingredients

Scale

Chicken and Coating

3 pounds chicken breasts (boneless and skinless, chopped into 1-inch pieces)
4 tablespoons cornstarch (plus ½ – 1 tablespoon extra, see notes)
½ teaspoon salt
½ teaspoon pepper

Sauce

2 tablespoons vegetable oil (or use sesame oil for more flavor)
4 cloves garlic (minced)
1 cup chicken broth (use low-sodium if preferred)
⅔ cup soy sauce (use low-sodium if preferred)
⅓ cup apple juice
⅓ cup ketchup
¼ cup bourbon (see notes for kid-friendly version)
2 tablespoons apple cider vinegar (or less, to taste)
1 cup brown sugar (dark or light)
½ teaspoon ground ginger
½ teaspoon onion powder
½ teaspoon crushed red pepper flakes (optional, more for spicier sauce)

Instructions

Coat the Chicken: In a medium bowl, mix the 4 tablespoons of cornstarch with ½ teaspoon of salt and ½ teaspoon of pepper. Add the diced chicken and toss well until all pieces are thoroughly coated with the cornstarch mixture.
Brown the Chicken: Heat 2 tablespoons of vegetable or sesame oil in a large skillet or pot over medium-high heat. When hot, add the coated chicken pieces in a single layer without crowding the pan. Cook for 3 minutes on one side without stirring, then turn each piece and cook for an additional 3 minutes until browned but not fully cooked through. Remove the chicken and set aside; repeat if needed in batches.
Prepare the Sauce: In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant. Pour in the chicken broth, soy sauce, apple juice, ketchup, bourbon, apple cider vinegar, brown sugar, ground ginger, onion powder, and crushed red pepper flakes. Stir well to combine and bring the mixture to a gentle boil over medium heat.
Simmer the Chicken in Sauce: Reduce the heat to low, return the browned chicken pieces to the skillet, and simmer for approximately 10 minutes, stirring occasionally until the sauce reduces by about half and the chicken is cooked through.
Optional Thickening: If you prefer a thicker sauce, combine ½ to 1 tablespoon of cornstarch with 1 to 2 tablespoons of cold water in a small bowl to create a slurry. Stir the slurry into the simmering sauce and continue cooking for another 2 minutes until the sauce thickens. Remove from heat and serve hot over steamed rice.

Notes

For a kid-friendly version, omit the bourbon and replace it with additional apple juice or chicken broth.
Use low-sodium chicken broth and soy sauce to reduce the salt content if desired.
If the sauce isn’t thickening enough, add a little more cornstarch slurry gradually.
Sesame oil adds extra flavor if you want a nuttier taste instead of vegetable oil.
The red pepper flakes are optional; adjust quantity to control the spice level.
Brown sugar darkness slightly affects the flavor; dark brown sugar gives a deeper molasses taste.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Stovetop
Cuisine: American-Asian Fusion

Keywords: bourbon chicken, easy chicken recipe, stovetop chicken, sweet and savory chicken, brown sugar chicken, quick dinner, boneless chicken breast recipe