This 20 minute, one pan Easy Bourbon Chicken Recipe is the perfect weeknight dinner that the whole family will love. A healthier version of the mall food court favorite with tender chicken and that signature sticky-sweet sauce. Serve it with rice and veggies for a complete meal.
Best Bourbon Chicken Recipe
Like my Hibachi Chicken Recipe and Hibachi Steak Recipe, this Chinese Takeout Copycat Recipe is inspired by my daughter and our recent trip to the food court at our local outlet mall. She can be somewhat of a selective eater, but when we passed the Asian Buffet, the Bourbon Chicken immediately caught her eye. She devoured it.
And that began my quest to make a healthier version at home that she would approve of and love just as much (or even more!). This version has her seal of approval and I am so excited to share it with you. if you love my Asian Chicken and my Asian Meatball recipes, you will love this one, too!
If you have never had bourbon chicken, you are in for a real treat. While this dish is believed to originate in New Orleans, and was named for Bourbon Street, as well as the Bourbon Whiskey in the sauce, it has a distinctly Asian flavor profile and is typically found at Chinese Restaurants.
Why You Need to Make this ASAP
- The sauce. I mean, it’s kind of ridiculous how good it is. It’s the perfect combination of sweet, tangy, and savory goodness.
- One skillet meal = less dishes and less mess.
- Picky eater approved – my daughter was licking the plate and that is not a normal occurrence around here!
- It’s crazy fast – you can have this whole dish prepared in just about 20 minutes, one of those easy meals everyone needs to have in their arsenal for busy weeknights!
- Healthier AND tastier than take out! I played around the recipe trying to keep the sugar and oils to a minimum, while also ensuring that each pieces of juicy chicken would be smothered in plenty of sauce. Mission accomplished!
Ingredients and Substitutions
For all the flavor this recipe, it’s actually made with simple ingredients I often have on hand in my pantry. For exact amounts, be sure to check out the recipe card below!
- boneless skinless chicken thighs, cut into 1 inch pieces – you can substitute chicken breasts or chicken tenderloins
- avocado oil cooking spray – or sub avocado oil or olive oil
- salt
- garlic
- fresh ginger – it’s ok to use ground ginger if you don’t have fresh
- bourbon whiskey (or sub apple juice) – the key ingredient but I have made it both with the whiskey and with the apple juice and it’s delectable either way.
- brown sugar or coconut sugar + real maple syrup – I love the combination of both sugars here, but you could just use one or the other to save on groceries.
- naturally sweetened ketchup – if you don’t have ketchup, sub tomato paste. You may need to add a touch more maple syrup.
- rice vinegar or apple cider vinegar – a little acid to get that signature tang.
- water – I also tested this with chicken broth that I needed to use up and it came out good, but it wasn’t enough of a difference to warrant spending money on it or opening a new container. Water works great.
- coconut aminos or tamari – both of these options are gluten free, but if that is not a concern of yours, you can use low sodium soy sauce instead.
- cornstarch – this will thicken your sauce nicely without a lot of effort. For grain free, use arrowroot. Be sure to add the cornstarch to the sauce before you heat it – otherwise you will get a lumpy sauce instead of the smooth and glossy sauce you see here.
Step by Step Instructions
This recipe comes together in four simple steps! For full details, check out the printable recipe card in the post.
Step one: Spray a large skillet or cast iron pan liberally with avocado oil spray. Place on medium-high heat. Season the chicken with salt, then add the chicken pieces to the hot skillet and cook for 4-5 minutes on each side or until golden brown and cooked through. Add the garlic and ginger to the pan and cook for 30 seconds.
Step two: While the chicken is cooking, whisk together the bourbon, brown sugar, maple syrup, ketchup, vinegar, water, coconut aminos and cornstarch in a medium bowl or liquid measuring cup.
Step three: 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 has thickened.
Step four: Sprinkle with green onions and serve immediately, over rice if desired.
Storage and Freezing Tips
- Leftover bourbon chicken can be placed in an airtight container and stored in the refrigerator for 4-5 days.
- To reheat, heat chicken and sauce in a small pan on low until heated through. If your sauce thickens too much, you can add a teaspoon or two of water to thin it out. You could also use chicken broth or veggie broth for this.
- This would be an excellent meal prep lunch option – place your chicken, rice, and veggie in your favorite meal prep containers. Pop in the refrigerator and then warm in the microwave before eating.
- You can freeze leftover chicken for up to three months in an airtight freezer container. You could also prep this as a freezer meal – just chop your chicken and place it a large ziplock bag. Mix sauce, except for the cornstarch, then add it to the bag. Seal and freeze for up to 3 months. Thaw overnight in the refrigerator before preparing and add the cornstarch to the chicken mixture before heating.
What to Serve with Bourbon Chicken
- There’s plenty of sauce to serve this chicken with brown rice, white rice, or quinoa and a simple veggie. Or you could use my favorite brown rice ramen noodles.
- For more veggie power, you could also serve it with my Kung Pau Cauliflower or cauliflower rice – yum!
- We also love it with my Hibachi Fried Rice or my copycat Rice-a-Roni.
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below & a review in the comments section! Also, follow me on facebook, instagram, and pinterest for more healthy recipes!
Easy Bourbon Chicken Recipe
Ingredients
- 2 lbs boneless skinless chicken thighs cut into 1 inch pieces, can sub chicken breasts
- avocado oil cooking spray
- salt to taste
- 2 garlic cloves minced
- 1 Tbsp fresh ginger minced
- 2 Tbsp bourbon or sub apple juice
- 1 1/2 Tbsp brown sugar or coconut sugar or sub maple syrup
- 2 Tbsp maple syrup
- 2 Tbsp naturally sweetened ketchup
- 1 tsp rice vinegar or apple cider vinegar
- 1/2 cup water
- 1/3 cup coconut aminos or tamari can sub soy sauce if not gluten free
- 1 Tbsp cornstarch can sub arrowroot for grain free
- 2 Tbsp green onions sliced, for garnish
Instructions
- Spray a large skillet or cast iron pan liberally with avocado oil spray. Place on medium-high heat.
- Season the chicken with salt, then add the chicken pieces to the hot skillet and cook for 4-5 minutes on each side or until golden brown and cooked through. Add the garlic and ginger to the pan and cook for 30 seconds.
- While the chicken is cooking, whisk together the bourbon, brown sugar, maple syrup, ketchup, vinegar, water, coconut aminos and cornstarch in a medium bowl or liquid measuring cup.
- 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 has thickened.
- Sprinkle with green onions and serve immediately, over rice if desired.
Notes
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- Leftover bourbon chicken can be placed in an airtight container and stored in the refrigerator for 4-5 days. Â
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- To reheat, heat chicken and sauce in a small pan on low until heated through. Â If the sauce thickens too much, you can add a teaspoon or two of water to thin it out. Â You could also use chicken broth or veggie broth for this.Â
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- You can freeze leftover chicken for up to three months in an airtight freezer container. Â You could also prep this as a freezer meal – just chop your chicken and place it a large ziplock bag. Â Mix sauce, except for the cornstarch, then add it to the bag. Â Seal and freeze for up to 3 months. Â Thaw overnight in the refrigerator before preparing and add the cornstarch to the chicken mixture before heating.Â
Allie says
Delish!!! My hubby would eat Chinese takeout every day if he could. I hate takeout due to the high sodium. This recipe is delicious and will be part of our weekly dinner rotations! Quick, easy and yummy! Thank you!
Julianne says
delicious! and fast and easy
Nancylynn says
Thanks, Julianne!
Raina says
This came together easily and was absolutely delicious, like every recipe I’ve tried from the blog! Definitely going into my regular rotation.
Nancylynn says
Such kind words, Raina! Thank you!
Jacquelyn says
Another crowd pleaser!! Delicious recipe!
Nancylynn says
Thank you, Jacquelyn!