Bourbon Chicken (Better Than Takeout) smothers tender chunks of chicken in a homemade bourbon sauce for a quick and easy weeknight meal! One of my favorite take-out style dishes made with bourbon, brown sugar, ketchup, ginger, garlic, soy sauce, vinegar, and more for a delicious recipe that packs a serious flavor punch!
This Bourbon Chicken has a sticky homemade sauce that’s the perfect balance of salty and sweet, making this dish taste like you just grabbed it from Bourbon Street! After eating it just once I bet you’ll reach past the take-out menu to grab this recipe card every time!
Serve this over white rice for a complete meal your whole family will love!
5 Reasons Why I Love This Recipe!
- Quick Meal! Who doesn’t love when dinner hits the table in 30 minutes or less on a weeknight?! In fact, I love those recipes MORE!
- Spice It Up! If desired, add a tablespoon of chili paste to the sauce to kick up the heat!
- Take Out Taste! This Bourbon Chicken has a taste that will bring you right back to the food court days at the Mall! Only this time, you’re enjoying it at home!
- Great For Stir Fries! Turn this recipe into a great stir fry variation just by adding in steamed broccoli, carrots, and snow peas!
- Homemade Sauce! No fancy ingredients needed for this homemade sticky sauce that’s packed with delicious flavor!
This Bourbon Chicken Recipe comes together quickly and easily! To start, just coat diced chicken breasts with salt and pepper before cooking them on the stovetop in olive oil.
Then bring this Bourbon Chicken to life by mixing together the sauce using soy sauce, chicken broth, ketchup, bourbon, light brown sugar, apple cider vinegar, garlic paste, and ground ginger.
Once it simmers, you’ll add in a water and cornstarch mixture to thicken it up to sticky perfection! When it’s time to enjoy just garnish with green onions and sesame seeds!
All that’s left is deciding if you’ll serve this over white rice or mix it into a stir fry! Or both!
How To Make Bourbon Chicken
- Coat the diced chicken breast with salt and pepper.
- Cook the chicken in olive oil over medium-high heat. Then transfer it to a bowl and set it aside.
- Whisk together the soy sauce, chicken broth, brown sugar, ketchup, bourbon, apple cider vinegar, garlic, and ginger in a large bowl. Next, pour the sauce into the pan and let it simmer.
- Mix together the water and corn starch in a small bowl until smooth. Then add it into the bourbon mixture and whisk together, allowing it to simmer all together until it thickens.
- Add the chicken, tossing to coat. Serve over rice and enjoy!
How To Store
Keep any leftover Bourbon Chicken in the refrigerator in an airtight container for up to 3 to 4 days. Leftovers can also be frozen for up to one month.
To do so, place them in a Ziploc bag and squeeze out the excess air before placing them in the freezer.
Can I Use This Sauce Over Fried Chicken?
Yes you can! Crispy, crunchy Bourbon Chicken would be super delicious!
Do I Have To Use Bourbon In This Recipe?
Since Bourbon is the signature ingredient in this recipe, I don’t really recommend substituting it out. Doing so would alter the final taste of this recipe.
If for some reason you choose to, I suggest swapping it out for 1/4 cup of apple juice.
Can I Use Chicken Thighs Instead Of Chicken Breasts?
Absolutely! Chicken thighs are known for being juicer so they’re definitely a great option for this recipe!
I can always count on Bourbon Chicken when I need a quick meal that’s still extremely delicious! Here are more tasty chicken based meals that are worth rotating into your menu planning as well!
- One Pan Greek Chicken Quinoa – A flavorful healthy dinner option that’s loaded with seared chicken, sundried tomatoes, spinach, and feta!
- Instant Pot Chicken Alfredo – Tender, juicy pieces of sauteed chicken served in a thick, creamy, cheesy sauce with pasta all made right in the instant pot!
- Honey Ginger Chicken Sheet Pan Dinner – An easy, one-pan meal that’s packed with delicious flavor thanks to the tangy homemade sauce!
- Harissa Chicken Tray Bake – Crispy chicken is smothered with spicy Harissa paste and then roasted on top of seasonal vegetables for a dinner that will become a new family favorite!
- Cajun Chicken Pasta – Spicy cajun-rubbed chicken laid on top of linguine pasta that’s covered in a creamy sauce with a kick!
Bourbon ChickenPin For Later
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👋 Let’s Connect!
If you’ve tried this recipe please let me know how you liked it in the comments below and leave a review, I love hearing from you! And don’t forget to tag me – @sugarandsoulco – on Instagram and Pinterest with your photos!
This recipe was originally published in September 2017 and was updated in April 2021 with a new recipes and photos.
- In a large bowl, combine the chicken, salt, and pepper until evenly coated.
- Heat the olive oil over medium-high heat. Add the seasoned chicken and cook for about 6 to 9 minutes, until the chicken is cooked through. Transfer the chicken to a bowl and set aside.
- In a medium bowl, whisk together the soy sauce, chicken broth, brown sugar, ketchup, bourbon, apple cider vinegar, garlic, and ginger. Pour into the pan and let simmer for 5 minutes to reduce slightly.
- In a small bowl, mix together the water and corn starch until smooth. Pour into bourbon mixture and whisk quickly to combine. Let simmer until thickened, about 2 to 3 minutes.
- Add in the chicken and toss to coat and simmer for an additional 5 minutes. Serve hot over rice.
- If you want a spicy version, add 1 tablespoon of chili paste to the sauce.
- Water can be used in place of chicken broth.
- 1½ teaspoons of freshly grated ginger may be used in place of ground ginger.
- ¾ teaspoon of garlic powder may be used in place of garlic paste.
- Dark brown sugar may be used for a deeper, richer flavor.
- Bourbon is the signature ingredient in this recipe and should not be omitted.