Description
This delicious and easy Bourbon Chicken recipe combines golden browned bites of chicken breast and sweet sticky bourbon sauce with a hint of spice. The simple glaze is whipped up in a bowl and cooked down in the same pan the chicken was browned in, making it an easy one-skillet supper.
Ingredients
- FOR THE SAUCE:
- 1 Tablespoon Cider Vinegar
- ½ cups Bourbon Or Whiskey
- ¼ cups Light Brown Sugar
- 3 Tablespoons Ketchup (see Notes)
- ¼ cups Soy Sauce
- ¼ cups Chicken Broth (see Notes)
- 1-½ Tablespoon Cornstarch
- FOR THE CHICKEN:
- 3 Tablespoons Vegetable Oil, Divided
- 4 (about 1/2 Lb. Size Each) Chicken Breasts, Cut Into Semi Thin Bite Size Pieces
- 2 cloves Garlic, Minced
- 1 Tablespoon Fresh Grated Ginger
- 1 Green Onion, Thinly Sliced
- ⅛ teaspoons Crushed Red Pepper Flakes, Or To Taste
Preparation
In a medium bowl, combine cider vinegar, bourbon, brown sugar, ketchup, soy sauce, chicken broth and cornstarch. Set aside.
Heat 2 tablespoons of vegetable oil over medium high heat. Brown chicken pieces in a single layer, working in batches if needed. Turn pieces over and brown the other side. Once browned on both sides, move to a large plate.
Reduce heat to low and add 1 tablespoon vegetable oil. Add minced garlic and grated ginger, stirring constantly. Cook for 1 minute. Whisk sauce mixture one last time and pour it in the skillet. Bring = sauce to a low boil. Reduce = heat and simmer for 5 minutes. Stir chicken into sauce after 1–2 minutes of simmering.
Top with thin slices of green onion, add red pepper flakes to taste and serve over rice or spiralized zucchini noodles.
Notes:
• If you like lots of flavor, consider substituting barbecue sauce for the ketchup.
• You can substitute water for the chicken broth if needed.
• My family loves a lot of sauce so I always double the sauce portion of the recipe.
