Bourbon Chicken delivers a quick and easy one-skillet dish smothered in a deep bourbon and soy sauce mixture. The deliciously sweet and savory homemade version of your favorite take-out meal is ready in less than 30 minutes. Super easy and delicious!
This meal is as easy as browning the chicken, pouring in the bourbon soy sauce mixture, adjusting for thickness, and simmering until cooked. Pinky swear, this bourbon chicken recipe whips up in less than 30 minutes. And it’s freezer-friendly, too, making it perfect for busy weeknights!
Plus, the sauce! 🤤 Trust me, you’re gonna want to make extra. The sauce is incredible and perfect for drizzling over a steaming bed of white rice. I make mine pourable for this exact purpose, but you can always thicken the sauce if you like it stickier.
Bourbon Chicken vs. Teriyaki Chicken
I was surprised to learn that my favorite food court meal, bourbon chicken, isn’t Asian at all! It’s a Cajun dish named after Bourbon Street in New Orleans. Teriyaki chicken, on the other hand, is a Japanese dish that does boast Asian roots.
Bourbon chicken and teriyaki chicken are similar because they both balance sweet and savory flavors in a to-die-for sauce. However, bourbon chicken has some ingredients you won’t find in teriyaki, such as ketchup, chicken stock, and (obvs) bourbon. Though the added ingredients make a difference, both dishes are 10/10 delicious! 😋
Recipe Ingredients
- Chicken – Skinless, boneless chicken thighs are moist, flavorful, and tender, but chicken breast works if needed.
- Liquids – Bourbon, soy sauce, apple cider vinegar, and chicken stock make the base of your bourbon sauce. A little brown sugar and cornstarch add sweetness and thicken everything up.
- Seasonings – Fresh minced garlic and ginger add loads of flavor to this sauce. Then, white and red pepper flakes give it just a touch of heat. ❤️🔥
- Garnishes – Sesame seeds and chopped green onion make for a pretty presentation (and they taste good too!)
How to Make Bourbon Chicken
- Season the chicken with salt and white pepper. (Photo 1)
- Make the Sauce – Whisk the bourbon, soy sauce, ketchup, apple cider vinegar, chicken stock, cornstarch, and brown sugar. Set aside. (Photo 2)
- Heat the skillet with about 2 tablespoons of oil, then add the chicken to the hot skillet. Let it rest for about 30 seconds before stirring. Cook for 4-5 minutes or until the chicken fully cooks. (Photo 3)
- Season – Add garlic and ginger to the chicken and cook for another 2-3 minutes. (Photo 4)
- Assemble – Pour the sauce mixture over the chicken and bring to a boil. Turn the heat down to low and simmer for 3-5 minutes or until the sauce thickens. Add the red pepper flakes and adjust the thickness of the sauce with broth, if desired. (The sauce will thicken a little more as it cools.) (Photos 5-7)
- Serve – Sprinkle with green onions and serve over rice. Garnish with sesame seeds, if desired. (Photo 8)
Recipe Variations
- Flavor fusion. On the fence between bourbon and teriyaki chicken? Combine ¼ cup teriyaki sauce with the bourbon chicken for a divine flavor fusion of flavors. 😇
- Tropical twist. Use coconut aminos instead of soy sauce, and add ½ cup of coconut milk for bourbon chicken, island style. 🏝️
- Fruity. Include the juice and zest of one orange for a citrusy kick. Or add ½ cup of pineapple juice or include pineapple chunks for a more tropical flavor. 🍍
Tips and Tricks
- Fresh minced garlic and ginger add serious flavor to this dish, so only swap them out for their powdered versions if necessary.
- Try to cut up your chicken in uniform, bite-sized pieces for even cooking and sauce distribution.
- Thin the sauce with a little extra broth. Or thicken it by adding a little cornstarch slurry at a time, stirring until it thickens to the desired consistency.
Make-Ahead Instructions
Bourbon chicken is ideal for making ahead. Simply make it and store it in the fridge a day or two ahead of time, and then reheat it over medium heat on the stove. You can also freeze this dish for up to three months. Thaw it in the fridge the night before you want to serve it up, and reheat it on the stove until hot.
Serving and Storage Instructions
Serve this goodness hot atop a bed of white rice. If you have leftovers, keep them in the fridge in an airtight container for 3-5 days or freeze them for up to 3 months.
What Goes With Bourbon Chicken
Jasmine rice is a favorite with bourbon chicken. But coconut fried rice also works great. Stir-fried veggies or grilled bok choy on the side deliver a healthy meal. 🤩
More Takeout-Inspired Recipes to Try
Watch How to Make It
This blog post was originally published in February 2018 and has been updated with additional tips, new photos, and a video
Bourbon Chicken
Ingredients
- 1-2 tablespoons (14-28ml) oil
- 2 pounds (900g) skinless, boneless chicken thighs
- 1 tablespoon (14ml) or more Bourbon (or broth)
- ¼ cup (60ml) reduced-sodium soy sauce
- 1 tablespoon (15g) ketchup
- 1 teaspoon (5ml) apple cider vinegar
- ¾ cup (175ml) chicken stock (adjust to desired thickness with more or less)
- 2 tablespoons (20g) cornstarch
- 2 tablespoons (25g) brown sugar
- 2-3 teaspoons (10-15g) minced garlic
- 1 teaspoon (5g) minced ginger
- 1 teaspoon (2g) white pepper
- 1 teaspoon (2g) red pepper flakes
- sesame seeds for garnish if desired
- green onions for garnish if desired
Instructions
- Heat about 2 tablespoons of oil in a skillet, then add chicken and let it rest for about 30 seconds before stirring. Cook for 4-5 minutes or until chicken has been fully cooked.
- While the chicken is cooking, whisk together the bourbon, soy sauce, ketchup, apple cider vinegar, chicken stock, cornstarch, and brown sugar. Set aside.
- Quickly stir in garlic, ginger, and white pepper into the skillet with chicken and continue cooking for another 2-3 minutes.
- Pour the sauce mixture over the chicken and bring to a boil. Turn the heat down to low and simmer for 3-5 minutes or until sauce thickens. Add red pepper flakes and adjust thickness with broth if desired. It will thicken as it cools.
- Sprinkle with sesame seeds and green onions and serve immediately over rice.
Tips & Notes:
- Fresh minced garlic and ginger add serious flavor to this dish, so only swap them out for their powdered versions if necessary.
- Try to cut up your chicken in uniform, bite-sized pieces for even cooking and sauce distribution.
- Thin the sauce with a little extra broth. Or thicken it by adding a little cornstarch slurry at a time, stirring until it thickens to the desired consistency.
- Please be reminded that the nutritional information shown in the post is a rough estimate and can vary greatly based on the products used.
Christine says
Imma, I’m a true follower of yours! Have been for years. However, due to some health issues I’ve been put on a super restrictive diet for a few months. I’d like to make this recipe, and though I see the nutrition facts listed, there’s no suggested serving size. Are the facts for the entire dish? Thank you!
Alvin says
I have always loved this dish since the first time eating it. Thank you for the recipe.
Immaculate Bites says
Thank you for trying and loving it, Alvin!
Margaret says
I love all the recipes easy to prepare and absolutely delicious.
ImmaculateBites says
Thank you, Margaret :)!
Christina says
I made this recipe today and it was delicious!
ImmaculateBites says
Awesome! Thanks for the feedback Christina.
Kristine says
I just made this for dinner… oh my word!!! ABSOLUTELY DELICIOUS! As a matter of fact, ALL of the recipes that I have cooked from your site are ABSOLUTELY DELICIOUS! Thank you for letting me into your “kitchen” !!
imma africanbites says
Thank you too, Kristine! Happy cooking!
Stacy says
I made this for the second time last night and my family loved it again. I purchased a big large amount of the chicken thighs and made your Jamaican Chicken and pumpkin soup with the extra chicken. I love your recipes!!!
Stacy
Megan says
This looks amazing. I’m going to have to pick up some bourbon and give it a try!
ImmaculateBites says
Yes, you should.
cletus fotibu says
Imma this was really good but…yes but I am not sure what the bourbon does to this sauce but it tastes a whole better the day after. Love it
ImmaculateBites says
So happy to hear this. Glad you loved it .
San says
Thanks for the recipe! Sounds great!
One question: Do you use light brown granulated sugar or the very dark brown one?
Thanks!
ImmaculateBites says
I used dark brown sugar – either works .
Rory Roberts says
I know this isn’t PC, but when you cook with any alcoholic beverage, the alcohol cooks off and the flavor of the beverage is concentrated.
Andrea says
Thank you for sharing! I was trying to think of what to make for dinner this weekend. Thanks to you I found my dish! I’ll update and let you know how it turned out!
ImmaculateBites says
Awesome! Can’t wait to read about it .