Bourbon Chicken
Tender pieces of chicken with a crispy exterior, coated in an irresistible sweet and sticky sauce.
Ingredients
- 1 pound boneless skinless chicken breasts
- 2 Tablespoons plus 1 teaspoon cornstarch divided
- 3/4 cup low-sodium chicken broth
- 1/3 cup low-sodium soy sauce
- 1/3 cup brown sugar
- 2 Tablespoons ketchup
- 1 Tablespoon apple cider vinegar
- 1 Tablespoon bourbon optional
- 1/4 teaspoon garlic powder
- 1/4 teaspoon ground ginger
- 1/8 teaspoon crushed red pepper flakes
- 2 Tablespoons vegetable oil
- rice and steamed veggies for serving
Instructions
- Cut chicken into bite-sized pieces and place in a bowl. Sprinkle with 2 tablespoons cornstarch, toss briefly to coat, and set aside.1 pound boneless skinless chicken breasts, 2 Tablespoons plus 1 teaspoon cornstarch
- In a separate bowl or large liquid measuring cup, combine the chicken broth, soy sauce, brown sugar, ketchup, apple cider vinegar, bourbon (if using), garlic powder, ginger, red pepper flakes, and remaining 1 teaspoon cornstarch. Whisk until smooth and set aside.3/4 cup low-sodium chicken broth , 1/3 cup low-sodium soy sauce, 1/3 cup brown sugar, 2 Tablespoons ketchup, 1 Tablespoon apple cider vinegar, 1 Tablespoon bourbon, 1/4 teaspoon garlic powder, 1/4 teaspoon ground ginger, 1/8 teaspoon crushed red pepper flakes
- Warm the oil in a large skillet over medium-high heat until it is hot and rippling. Add chicken pieces and cook for about 1 minute on each side, just until the outside edges are golden. The chicken should not be cooked all the way through. Remove pieces to a plate and set aside.2 Tablespoons vegetable oil
- If there is a lot of oil left in the skillet, soak up a bit with a paper towel and discard. Lower the heat to medium, pour in the sauce, and bring it to a simmer. Return chicken to the pan and stir to coat each piece of meat with the sauce.
- Cook for 5-7 minutes, stirring occasionally, until the chicken is cooked through and the sauce is thick, almost syrupy. Serve with rice, broccoli, and/or other veggies. Enjoy!rice and steamed veggies
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Notes
- This recipe also works well with chicken tenders, if you prefer, or chicken thigh meat - thighs will take longer to cook.
- Any leftovers keep well and make a great reheated lunch. Store in airtight containers in the fridge.
Nutrition Estimate
Calories: 331 kcal, Carbohydrates: 30 g, Protein: 26 g, Fat: 11 g, Saturated Fat: 1 g, Cholesterol: 73 mg, Sodium: 929 mg, Potassium: 544 mg, Fiber: 1 g, Sugar: 20 g, Vitamin A: 118 IU, Vitamin C: 2 mg, Calcium: 25 mg, Iron: 1 mg