Bourbon chicken is a dish with New Orleans roots that’s easy to make with chicken thigh pieces cooked in a sweet brown sugar, bourbon, ginger, garlic, and soy sauce glaze. Serve with rice for a restaurant-worthy meal.
Prep Time::15 mins
Cook Time::15 mins
Total Time::30 mins
Servings::4
Ingredients
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1 ½ pounds skinless boneless chicken thighs, cut in 1-inch pieces
2 tablespoons cornstarch, divided
2 tablespoons olive oil, divided
¼ cup minced onion
2 cloves garlic, minced
1 teaspoon grated fresh ginger
1/3 cup reduced-sodium soy sauce
1/3 cup reduced sodium chicken broth
1/4 cup bourbon (or apple juice)
3 tablespoons packed brown sugar
1 tablespoon cider vinegar
1/4 teaspoon crushed red pepper
2 cups cooked rice
2 green onions, sliced
Directions
Gather Ingredients.
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Toss chicken with 1 tablespoon cornstarch in a medium bowl.
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Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat; add chicken. Cook and stir until browned; transfer to a plate using a slotted spoon.
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Heat remaining 1 tablespoon oil in same skillet. Add onion, garlic, and ginger; cook and stir until softened and fragrant, 1 to 3 minutes.
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Stir remaining 1 tablespoon cornstarch, soy sauce, broth, bourbon, brown sugar, vinegar, and crushed red pepper together in a small bowl.
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Add sauce mixture to skillet; cook and stir until thickened and bubbly.
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Return chicken to skillet. Cook and stir until coated in sauce and heated through, about 2 minutes.
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Serve over rice. Top with green onions.
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Editor’s Note
This recipe was tested in our test kitchen and updated to use chicken thighs. It was reworked as a stir-fry recipe, omitting the marinating and baking steps that are in the video.