This Bourbon Chicken is so much better than the standard food court recipe. The chicken turns out tender, juicy and loaded with tons of sauce. The sauce is the perfect combination of sweet and savory. I like to double the sauce to have extra to serve with rice.
This Bourbon Chicken takes 20 minutes and only one pan. No marinating required. Simply cook the chicken, pour in the sauce, simmer and add in cornstarch and water to thicken up the sauce. That’s it.
- ½ teaspoon sesame oil
- 1 tablespoon canola oil
- 2 pounds chicken breast, cut into 1 inch cubes
- 4 cloves garlic, minced
- 1 teaspoon ginger, minced
- ¼ cup low sodium soy sauce
- ¼ cup light or dark brown sugar
- 2 tablespoons bourbon
- ¼ cup rice wine vinegar
- 1 teaspoon cornstarch
- 1 tablespoon water
- sesame seeds for garnish, if desired
- green onions for garnish, if desired
- Heat sesame oil and canola oil in a large skillet.
- Add in chicken and saute until fully cooked and browned.
- Add in garlic and ginger and saute for 1-2 minutes. (Add in more oil if needed)
- In a medium bowl combine soy sauce, brown sugar, bourbon and rice wine vinegar.
- Add sauce to the chicken and bring to a simmer. Cook for 2-3 minutes.
- Meanwhile in a small bowl whisk together cornstarch and water.
- Slowly add the cornstarch mixture to the sauce and stir frequently until thickened, 2-3 minutes.
- If the sauce needs to thicken more add more cornstarch.
- Serve immediately with sesame seeds and green onions for garnish, if desired.