Bourbonless Chicken
Savor the irresistible flavors of Bourbonless Chicken, a quick and easy dish that combines tender, bite-sized chicken thighs with a rich, savory-sweet glaze—all without the need for alcohol. Perfect for busy weeknights, this family-friendly recipe features a balanced sauce made from soy sauce, brown sugar, apple cider vinegar, and honey, enhanced with garlic and ginger for a zesty kick. Thickened to perfection with a cornstarch slurry, the glossy glaze beautifully coats the golden-browned chicken, creating a dish that's as visually stunning as it is delicious. Serve it over steamed rice or noodles, and garnish with green onions and sesame seeds for an elegant finishing touch. Ready in just 30 minutes, this bourbon-free take on a classic delivers restaurant-quality flavor in the comfort of your own kitchen.
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Recipe Information
Ingredients
- 1.5 lbs Boneless, skinless chicken thighs
- 0.25 cup Soy sauce
- 0.25 cup Brown sugar
- 2 tablespoons Apple cider vinegar
- 0.5 cup Chicken broth
- 1 tablespoon Honey
- 3 Garlic cloves, minced
- 1 teaspoon Ginger, grated
- 1 tablespoon Cornstarch
- 2 tablespoons Water (for cornstarch slurry)
- 2 tablespoons Vegetable oil
- 2 Green onions, chopped (optional garnish)
- 1 teaspoon Sesame seeds (optional garnish)
Instructions
Trim any excess fat from the chicken thighs and cut them into bite-sized pieces, about 1-inch cubes.
In a small bowl, whisk together the soy sauce, brown sugar, apple cider vinegar, chicken broth, honey, minced garlic, and grated ginger. Set the sauce mixture aside.
In a separate small bowl, combine the cornstarch and water to create a slurry. Set aside for use later in the recipe.
Heat the vegetable oil in a large skillet or wok over medium-high heat.
Add the chicken pieces to the skillet in a single layer and cook for 5-7 minutes, stirring occasionally, until the chicken is browned and cooked through. Remove the chicken from the skillet and set it aside on a plate.
Reduce the heat to medium and pour the sauce mixture into the same skillet. Bring it to a simmer, stirring frequently.
Once the sauce begins to simmer, stir in the cornstarch slurry. Continue cooking for 2-3 minutes, or until the sauce thickens into a glossy glaze.
Return the cooked chicken to the skillet, tossing it in the sauce until the chicken is evenly coated and warmed through.
Optional: Garnish with chopped green onions and sesame seeds before serving.
Serve hot over steamed rice, noodles, or with a side of vegetables.
Nutrition Facts
Calories |
1972 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.8 g | 132% | |
| Saturated Fat | 24.4 g | 122% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 850 mg | 284% | |
| Sodium | 3200 mg | 139% | |
| Total Carbohydrate | 70.7 g | 26% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 53.9 g | ||
| Protein | 186.2 g | 372% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 209 mg | 16% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 2150 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
