Copycat Bourbon Chicken (GF • DF, No Alcohol)
Copycat Bourbon Chicken (GF • DF, No Alcohol)
Ingredients
For the Chicken and Sauce
- 2 pounds boneless, skinless chicken thighs
- 1/4 cup gluten free soy sauce
- 1/4 cup gluten free hoisin
- 1/2 cup apple juice
- 1/4 cup brown sugar
- 2 tablespoons rice vinegar
- 2 tablespoons ketchup
- 1 tablespoon minced garlic
- 1 teaspoon ginger
For the Cornstarch Slurry
- 3 tablespoons water
- 1 tablespoon cornstarch
Instructions
- 1
Place the boneless, skinless chicken thighs into a large pan or skillet over medium-high heat. Cook until thoroughly browned and cooked through, with some charring visible, about 8-10 minutes per side. Once cooked, remove the chicken from the pan and place it on a cutting board. Chop the cooked chicken into bite-sized pieces, then set aside.
⏱️ 15 min
- 2
In the same pan used for cooking the chicken (do not clean it, as residual bits add flavor), add all the sauce ingredients: 1/4 cup gluten free soy sauce, 1/4 cup gluten free hoisin, 1/2 cup apple juice, 1/4 cup brown sugar, 2 tablespoons rice vinegar, 2 tablespoons ketchup, 1 tablespoon minced garlic, and 1 teaspoon ginger. Bring the mixture to a simmer, stirring with a spatula to combine.
⏱️ 3 min
- 3
While the sauce is simmering, prepare the cornstarch slurry by mixing 3 tablespoons water and 1 tablespoon cornstarch in a small bowl until smooth. Stir the cornstarch slurry into the simmering sauce in the pan to thicken it.
⏱️ 2 min
- 4
Add the previously cooked and chopped chicken pieces back into the pan with the thickened sauce.
⏱️ 1 min
- 5
Continue to simmer the chicken in the sauce for 10-15 minutes, stirring occasionally, until the sauce further thickens and caramelizes, coating the chicken thoroughly and becoming glossy.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Copycat Bourbon Chicken (GF • DF, No Alcohol)
For the Chicken and Sauce
- 2 pounds boneless, skinless chicken thighs
- 1/4 cup gluten free soy sauce
- 1/4 cup gluten free hoisin
- 1/2 cup apple juice
- 1/4 cup brown sugar
- 2 tablespoons rice vinegar
- 2 tablespoons ketchup
- 1 tablespoon minced garlic
- 1 teaspoon ginger
For the Cornstarch Slurry
- 3 tablespoons water
- 1 tablespoon cornstarch
Instructions
- 1
Place the boneless, skinless chicken thighs into a large pan or skillet over medium-high heat. Cook until thoroughly browned and cooked through, with some charring visible, about 8-10 minutes per side. Once cooked, remove the chicken from the pan and place it on a cutting board. Chop the cooked chicken into bite-sized pieces, then set aside.
⏱️ 15 min - 2
In the same pan used for cooking the chicken (do not clean it, as residual bits add flavor), add all the sauce ingredients: 1/4 cup gluten free soy sauce, 1/4 cup gluten free hoisin, 1/2 cup apple juice, 1/4 cup brown sugar, 2 tablespoons rice vinegar, 2 tablespoons ketchup, 1 tablespoon minced garlic, and 1 teaspoon ginger. Bring the mixture to a simmer, stirring with a spatula to combine.
⏱️ 3 min - 3
While the sauce is simmering, prepare the cornstarch slurry by mixing 3 tablespoons water and 1 tablespoon cornstarch in a small bowl until smooth. Stir the cornstarch slurry into the simmering sauce in the pan to thicken it.
⏱️ 2 min - 4
Add the previously cooked and chopped chicken pieces back into the pan with the thickened sauce.
⏱️ 1 min - 5
Continue to simmer the chicken in the sauce for 10-15 minutes, stirring occasionally, until the sauce further thickens and caramelizes, coating the chicken thoroughly and becoming glossy.
⏱️ 10 min