Bourbon Chicken
Bourbon Chicken
Ingredients
For the Chicken
- 1 1/2 pounds boneless, skinless chicken thighs
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
For the Aromatics
- 3 garlic, cloves, finely chopped
- 1 tablespoon fresh ginger, finely chopped
For the Bourbon Sauce
- 1/2 cup soy sauce
- 2 tablespoons oyster sauce
- 2 tablespoons rice vinegar
- 1/4 cup light brown sugar, packed
- 2 tablespoons honey
- 1/4 cup water
- 1/4 cup bourbon
For Serving
- 4 cups cooked white rice
- 2 cups steamed broccoli
Instructions
- 1
Prepare the chicken: Pat the chicken thighs dry with paper towels. In a medium bowl, toss the chicken thighs with 1 tablespoon of olive oil, garlic powder, onion powder, paprika, black pepper, and salt until evenly coated.
⏱️ 5 min
- 2
Prepare the sauce: In a jar or small bowl, combine the soy sauce, oyster sauce, rice vinegar, brown sugar, honey, and water. Secure the lid (if using a jar) and shake well, or whisk thoroughly until the sugar is dissolved. Set aside.
⏱️ 3 min
- 3
Sear the chicken: Heat a large cast iron skillet or heavy-bottomed pan over medium-high heat. Add the seasoned chicken thighs and sear for 3-4 minutes per side, until a deep golden-brown crust forms. The chicken will not be fully cooked through at this stage. Remove the chicken from the skillet and set aside.
⏱️ 8 min
- 4
Cook aromatics and deglaze: Reduce the heat to medium. Add the chopped garlic and ginger to the same skillet (add a tiny bit more olive oil if the pan is dry). Sauté for 30 seconds to 1 minute, until fragrant. Pour in the bourbon to deglaze the pan, scraping up any browned bits from the bottom. Cook for 1-2 minutes, allowing the alcohol to cook off.
⏱️ 3 min
- 5
Simmer the sauce and chop chicken: Pour the prepared sauce into the skillet and bring it to a gentle simmer. While the sauce is simmering, chop the seared chicken thighs into bite-sized strips or cubes.
⏱️ 3 min
- 6
Finish cooking: Add the chopped chicken back into the simmering sauce. Continue to simmer, stirring frequently, for 5-7 minutes, or until the sauce has reduced by about half and thickened to a sticky glaze that coats the chicken. Ensure the chicken is fully cooked through.
⏱️ 7 min
- 7
Serve immediately with white rice and steamed broccoli.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Bourbon Chicken
Ingredients
For the Chicken
- 1 1/2 pounds boneless, skinless chicken thighs
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
For the Aromatics
- 3 garlic, cloves, finely chopped
- 1 tablespoon fresh ginger, finely chopped
For the Bourbon Sauce
- 1/2 cup soy sauce
- 2 tablespoons oyster sauce
- 2 tablespoons rice vinegar
- 1/4 cup light brown sugar, packed
- 2 tablespoons honey
- 1/4 cup water
- 1/4 cup bourbon
For Serving
- 4 cups cooked white rice
- 2 cups steamed broccoli
Instructions
- 1
Prepare the chicken: Pat the chicken thighs dry with paper towels. In a medium bowl, toss the chicken thighs with 1 tablespoon of olive oil, garlic powder, onion powder, paprika, black pepper, and salt until evenly coated.
⏱️ 5 min - 2
Prepare the sauce: In a jar or small bowl, combine the soy sauce, oyster sauce, rice vinegar, brown sugar, honey, and water. Secure the lid (if using a jar) and shake well, or whisk thoroughly until the sugar is dissolved. Set aside.
⏱️ 3 min - 3
Sear the chicken: Heat a large cast iron skillet or heavy-bottomed pan over medium-high heat. Add the seasoned chicken thighs and sear for 3-4 minutes per side, until a deep golden-brown crust forms. The chicken will not be fully cooked through at this stage. Remove the chicken from the skillet and set aside.
⏱️ 8 min - 4
Cook aromatics and deglaze: Reduce the heat to medium. Add the chopped garlic and ginger to the same skillet (add a tiny bit more olive oil if the pan is dry). Sauté for 30 seconds to 1 minute, until fragrant. Pour in the bourbon to deglaze the pan, scraping up any browned bits from the bottom. Cook for 1-2 minutes, allowing the alcohol to cook off.
⏱️ 3 min - 5
Simmer the sauce and chop chicken: Pour the prepared sauce into the skillet and bring it to a gentle simmer. While the sauce is simmering, chop the seared chicken thighs into bite-sized strips or cubes.
⏱️ 3 min - 6
Finish cooking: Add the chopped chicken back into the simmering sauce. Continue to simmer, stirring frequently, for 5-7 minutes, or until the sauce has reduced by about half and thickened to a sticky glaze that coats the chicken. Ensure the chicken is fully cooked through.
⏱️ 7 min - 7
Serve immediately with white rice and steamed broccoli.
⏱️ 1 min