Prep Time: 10 mins | Cook Time: 25 mins | Total Time: 35 mins | Yield: 4
This Boozy Bourbon Chicken will always be close to my heart. It reminds me of the chicken on a toothpick that they gave out at the mall. Sweet, sticky, and tasty chicken that I love most when I was a kid. With this simple recipe, I can make this Boozy Bourbon Chicken whenever at home!
Ingredients
Want to save this recipe? Enter your email below and we’ll send the recipe straight to your inbox!
1 tbsp olive oil
2 lbs boneless, skinless chicken thighs, cut into 1” chunks
1/3 c. low sodium soy sauce
1/2 c. apple juice
1/4 c. water
1/3 c. light brown sugar
1 tbsp apple cider vinegar
2 tsp grated ginger
2 tsp minced garlic
1 tbsp cornstarch
Optional – sliced green onions or chives to garnish
1/2 tsp ground black pepper
How to make Not So Boozy Bourbon Chicken
Step 1: Place the soy sauce, apple juice, water, vinegar, brown sugar, ginger, garlic, and black pepper in a medium bowl. Mix well until combined and set aside.
Step 2: In a large skillet, heat 1 tbsp olive oil over medium-high heat. Once the oil is hot, add the chicken to the skillet and cook for about 7 to 8 minutes, stirring often until browned and completely cooked.
Step 3: To the chicken, add the soy sauce mixture and toss to coat the chicken.
Step 4: Adjust the heat to medium-low and simmer the mixture for about 15 minutes or until it is reduced by about half.
Step 5: Whisk the cornstarch with 3 tbsp cold water in a small bowl until smooth. Stir this into the chicken. Continue to cook for an additional 1 minute. Keep in mind that the mixture will thicken fast.
Step 6: Take the pan off the heat and serve the chicken over rice. If desired, garnish the Bourbon Chicken with onions. Enjoy!
Notes:
Place any leftovers in an airtight container and store them in the fridge for up to 5 days.
Nutrition Facts:
Calories: 410, Sugar: 21.9 g, Sodium: 781.1 mg, Fat: 13 g, Carbohydrates: 25.1 g, Protein: 46.3 g, Cholesterol: 213.1 mg
Ingredients
- 1 tbsp olive oil
- 2 lbs boneless, skinless chicken thighs, cut into 1” chunks
- 1/3 c. low sodium soy sauce
- 1/2 c. apple juice
- 1/4 c. water
- 1/3 c. light brown sugar
- 1 tbsp apple cider vinegar
- 2 tsp grated ginger
- 2 tsp minced garlic
- 1 tbsp cornstarch
- Optional – sliced green onions or chives to garnish
- 1/2 tsp ground black pepper
Instructions
Step 1: Place the soy sauce, apple juice, water, vinegar, brown sugar, ginger, garlic, and black pepper in a medium bowl. Mix well until combined and set aside.
Step 2: In a large skillet, heat 1 tbsp olive oil over medium-high heat. Once the oil is hot, add the chicken to the skillet and cook for about 7 to 8 minutes, stirring often until browned and completely cooked.
Step 3: To the chicken, add the soy sauce mixture and toss to coat the chicken.
Step 4: Adjust the heat to medium-low and simmer the mixture for about 15 minutes or until it is reduced by about half.
Step 5: Whisk the cornstarch with 3 tbsp cold water in a small bowl until smooth. Stir this into the chicken. Continue to cook for an additional 1 minute. Keep in mind that the mixture will thicken fast.
Step 6: Take the pan off the heat and serve the chicken over rice. If desired, garnish the Bourbon Chicken with onions. Enjoy!
Notes
Place any leftovers in an airtight container and store them in the fridge for up to 5 days.
