This food court-style bourbon chicken boasts tender, bite-sized chicken thighs smothered in a rich bourbon sauce made with soy, hoisin, brown sugar, and spices. This one-skillet dish is topped with fresh green onions and is best served over rice. Skip the trip to the mall and make this mouthwatering Bourbon Chicken at home! Also, for more quick and easy skillet meals, check out our Spicy Pepper Chicken!
Ingredients & Substitutions
Chicken: Boneless, skinless chicken thighs are tender and flavorful. You can use chicken breasts, but the texture may differ. Ensure chicken reaches an internal temperature of 165°F.
Soy Sauce & Hoisin Sauce: These form the base of the bourbon sauce. Hoisin sauce, known for its thick and flavorful profile, is commonly used in stir-fries, as a dip, and as a meat glaze.
Brown Sugar: Light brown sugar adds sweetness and caramelizes the sauce.
Bourbon: Essential for Bourbon Chicken, but can be substituted with apple cider vinegar, chicken broth, or chicken stock if desired. The alcohol cooks down, so it’s safe for everyone.
Spices: Ground ginger and red pepper flakes add depth and a slight kick. Adjust the red pepper flakes to your preference.
How To Serve Bourbon Chicken
- Over steamed white or brown rice.
- On a plate of cooked egg noodles.
- Shredded in a sandwich or wrap with your favorite fixings.
- On a bed of mixed greens or lettuce for a salad.
- As a main course with mashed potatoes, parmesan roasted asparagus, brown butter brussels sprouts, or even our copycat Texas Roadhouse Rolls.
Storage Instructions
Cool to room temperature before storing. Place the chicken and sauce in an airtight container in the refrigerator for up to 3-4 days. Reheat in a saucepan over medium-low heat or in a microwave-safe bowl.
Freezing Instructions
For longer storage, freeze the chicken and sauce in a freezer-safe container or bag. Leave room for expansion, label, and date the package. It will last for up to 2-3 months. Thaw in the refrigerator overnight before reheating.
Bourbon Chicken
Ingredients
Chicken
- 6 large boneless skinless chicken thighs (about 2 lbs), cut into 1-inch pieces
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon kosher salt
- 2 tablespoons vegetable oil
Sauce
- 1 tablespoon unsalted butter
- 1 teaspoon garlic, minced
- ½ cup soy sauce
- ½ cup hoisin sauce
- ½ cup light brown sugar, packed
- ¼ cup Bourbon
- 1/2 teaspoon ground ginger
- ⅛ teaspoon crushed red pepper
- green onions, chopped for garnish
- sesame seeds, for garnish
Instructions
- Add chicken to a large bowl. Season evenly with garlic powder, onion powder, and salt. Set aside.
- Add oil to a large non-stick skillet over medium-high heat. Once hot, add chicken, working in batches if necessary (do not overcrowd the pan) Cook chicken for about 6 minutes, flipping occassionally, until golden brown and the chicken reaches an internal temperature of 165°F. Transfer the chicken to a plate and tent to keep warm.
- Add butter to the the same skillet over medium heat. Once melted, add the garlic, soy sauce, hoisin sauce, brown sugar, ginger, and red pepper. Stir to combine. Remove the pan from heat and stir in the bourbon. Return the skillet to medium heat. Cook for 5-6 minutes, use a wooden spoon to scrape up the browned bits in the pan.
- Add the chicken to the sauce, stirring to combine. Continue cooking for 1-2 more minutes, or until the chicken is heated through.
- Garnish with green onions and sesame seeds. Serve warm.
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