Stove Top Bourbon Chicken
Get ready to elevate your weeknight dinner routine with Stove Top Bourbon Chicken—a savory and slightly sweet dish featuring tender, bite-sized chicken thighs simmered in a rich bourbon-infused sauce. This easy skillet recipe combines pantry staples like soy sauce, brown sugar, ketchup, and apple cider vinegar, creating a perfect balance of flavors that will tantalize your taste buds. Thickened with a quick cornstarch slurry and garnished with fresh green onions, this dish is ready in just 35 minutes, making it ideal for busy evenings. Serve this irresistible bourbon chicken over fluffy white rice for a complete and satisfying meal that brings a touch of restaurant-quality comfort food straight to your table. Perfect for fans of bold flavors and quick stovetop meals!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 pounds Boneless, skinless chicken thighs
- 2 tablespoons Olive oil
- 3 cloves Garlic cloves, minced
- 0.25 cups Bourbon
- 0.25 cups Soy sauce
- 1 tablespoon Apple cider vinegar
- 3 tablespoons Brown sugar
- 2 tablespoons Ketchup
- 0.5 cups Water
- 1 tablespoon Cornstarch
- 2 stalks Green onions, chopped
- 4 cups Cooked white rice (for serving)
- to taste Salt
- to taste Pepper
Instructions
Cut the chicken thighs into bite-sized pieces and season with a pinch of salt and pepper.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken pieces in a single layer and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add the minced garlic and sauté for 30 seconds until fragrant.
Pour in the bourbon, scraping the bottom of the skillet to deglaze and lift any browned bits. Cook for 1 minute to allow the alcohol to evaporate slightly.
Add the soy sauce, apple cider vinegar, brown sugar, ketchup, and water to the skillet. Stir well to combine.
Return the chicken to the skillet, ensuring the pieces are coated in the sauce. Reduce the heat to medium-low, cover, and simmer for 10-12 minutes.
In a small bowl, mix 1 tablespoon of cornstarch with 2 tablespoons of water to create a slurry. Stir the slurry into the skillet and cook for another 2-3 minutes, or until the sauce thickens to your desired consistency.
Sprinkle the chopped green onions over the chicken for garnish.
Serve the bourbon chicken over cooked white rice while hot.
Nutrition Facts
Calories |
3258 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.5 g | 135% | |
| Saturated Fat | 25.4 g | 127% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 850 mg | 284% | |
| Sodium | 3052 mg | 133% | |
| Total Carbohydrate | 319.7 g | 116% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 33.1 g | ||
| Protein | 209.7 g | 419% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 271 mg | 21% | |
| Iron | 19.4 mg | 108% | |
| Potassium | 2348 mg | 50% | |
*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.
