Sauteed chicken simmered in a slightly sweet and tangy Bourbon sauce makes this recipe one for the weekly rotation.
Serve it over rice or for a low carb version try it in lettuce wraps!
You want it to coat the chicken and have more than enough to drizzle over the rice as well.
Nick Evans
This recipe isnt booze forward despite the name.
It thickens nicely and would work well in this dish.
What is Bourbon Chicken?
Nick Evans
Some versions have the addition of apple juice for a slightly sweeter sauce.
Personally, I like to use chicken stock and apple cider vinegar for a tangier version.
Once combined with the sauce, it thickens the sauce and helps the sauce adhere to the chicken.
Nick Evans
Simmering the cornstarch-coated chicken in the sauce is all you oughta make this recipe really delicious.
Three tablespoons of apple cider vinegar also goes in for added extra tang.
At first It will look like A LOT of sauce, but it cooks down and reduces nicely.
Nick Evans
If you want to leave out the bourbon, its actually not a critical ingredient.
What Is the Best Chicken to Use?
I like to use boneless skinless breasts or thighs for this recipe because they are easy to cube.
Nick Evans
you’re able to also use the bourbon chicken sauce for chicken wings and its incredibly delicious!
What to Serve with Bourbon Chicken?
Storage Tips for Bourbon Chicken
If you have leftovers, no worries.
Nick Evans
you’re free to also reheat it in the microwave.
Just be careful not to over-heat the sauce or it can get too thick.
Thinning it out with water always helps bring it back to life.
Nick Evans
In a medium saucepan add the rice and 1 3/4 cups of water.
Cover the rice and bring it to a boil over medium heat.
After 10 minutes remove from heat and keep the lid on for 10 additional minutes.
Nick Evans
When ready fluff it with a fork.
Cut the chicken into 1-inch cubes.
In a large bowl add cubed chicken and season with salt.
Toss with the cornstarch to fully coat all of the chicken pieces.
In a large non-stick skillet set over medium heat, add the oil.
Remove the chicken from the skillet and set aside on a plate.
Add the sauce to the same skillet where you cooked the chicken and set over medium heat.
Bring to a simmer, 2-3 minutes.
The finished sauce should glaze the chicken well and coat the back of a spoon.
Serve the bourbon chicken immediately over rice.
Garnish with chives and sesame seeds.
