Bourbon Chicken

Name: Bourbon Chicken
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: American Chinese
Ingredients: 2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces; 1 tbsp vegetable oil; 1/2 cup soy sauce (low sodium preferred); 1/2 cup apple juice; 1/4 cup chicken broth or water; 1/2 cup brown sugar, packed; 2 tbsp bourbon whiskey; 1 tbsp apple cider vinegar; 2 cloves garlic, minced; 1 tsp fresh ginger, grated; 1/2 tsp crushed red pepper flakes (optional); 1 tbsp cornstarch; 1 tbsp water; 2 green onions, sliced (for garnish)

Published Date: 3/8/2026

Ingredients

2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
1 tbsp vegetable oil
1/2 cup soy sauce (low sodium preferred)
1/2 cup apple juice
1/4 cup chicken broth or water
1/2 cup brown sugar, packed
2 tbsp bourbon whiskey
1 tbsp apple cider vinegar
2 cloves garlic, minced
1 tsp fresh ginger, grated
1/2 tsp crushed red pepper flakes (optional)
1 tbsp cornstarch
1 tbsp water
2 green onions, sliced (for garnish)

Instructions

Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the chicken pieces in a single layer (cooking in batches if necessary) and sear until browned on all sides. The chicken does not need to be cooked through completely at this stage.
While the chicken is searing, whisk together the soy sauce, apple juice, chicken broth, brown sugar, bourbon whiskey, apple cider vinegar, minced garlic, grated ginger, and crushed red pepper flakes in a medium bowl.
Pour the sauce mixture over the browned chicken in the skillet. Bring the liquid to a boil, then reduce the heat to medium-low. Let it simmer uncovered for 10 to 15 minutes, or until the sauce has reduced slightly and the chicken is fully cooked.
In a small cup, mix the cornstarch and water together to create a slurry. Stir this into the simmering sauce in the skillet. Cook for another 1 to 2 minutes, stirring constantly, until the sauce thickens and coats the back of a spoon.
Remove from heat. Garnish with sliced green onions and serve immediately over steamed white rice or vegetables.

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