Bourbon Chicken (20 Minutes)

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Bourbon chicken is a sweet and savory dish that combines tender chicken with a rich sauce made with brown sugar, soy sauce, and bourbon. It’s a popular Chinese-American dish that can be served with rice or noodles, and it’s easy to make in around 20 minutes. The sweetness of the brown sugar and the smoky flavor of the bourbon make this dish a favorite for many.

  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 4 servings 1x

Ingredients

Units Scale
  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1/2 cup brown sugar
  • 1/4 cup soy sauce
  • 2 tablespoons bourbon
  • 1 tablespoon vegetable oil
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 2 green onions, sliced

Instructions

  1. In a small bowl, whisk together the brown sugar, soy sauce, bourbon, ginger, garlic powder, and black pepper until the sugar is dissolved.
  2. Heat the vegetable oil in a large skillet over medium-high heat. Add the chicken and cook for 5-7 minutes or until browned on all sides and cooked through.
  3. Pour the sauce over the chicken and stir to coat. Cook for 2-3 minutes or until the sauce has thickened and the chicken is glazed.
  4. Serve the chicken over rice or noodles and sprinkle with sliced green onions.

Notes

If you don’t have bourbon, you can substitute with apple juice or apple cider. For extra flavor, marinate the chicken in the sauce for at least 30 minutes before cooking. To give the dish a little spicy kick, add some red pepper flakes or hot sauce to the sauce mixture. Enjoy!

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 serving
  • Calories: 293
  • Sugar: 28g
  • Sodium: 1019mg
  • Fat: 5g
  • Carbohydrates: 33g
  • Protein: 27g
  • Cholesterol: 73mg

Pair this with...

Cauliflower Rice

Begin with a fresh cauliflower head. Wash it and then remove the stem and leaves. Break the cauliflower into florets. Pop those florets into a food processor and pulse until the cauliflower looks grainy, resembling rice grains. Be cautious not to over-process; you don't want cauliflower mush! Now, in a large skillet, heat up a bit of olive oil or butter. Add your cauliflower rice and stir. Cook for 5 to 8 minutes or until it's slightly golden and tender. Season with salt and pepper to taste. You can also jazz it up with some minced garlic or herbs if you like.

Lemony Arugula Salad

Start with a generous handful of fresh arugula; it's peppery and packs a punch. Toss in a sprinkle of pine nuts for a delicate crunch. Now, for the star of the show – thinly shaved Parmesan; go on, be generous! For the dressing, whisk together the zest and juice of 1 lemon, 3 tbsp of olive oil, a pinch of salt, and a crack of black pepper. The lemon brightens the bold arugula and complements the nutty pine nuts and salty Parmesan. Toss everything together and bam, a gourmet side salad in a snap.

Grilled Zucchini

Grilled zucchini is a fan favorite that brings out the vegetable's natural sweetness, complemented by a smoky char. Start by slicing your zucchini lengthwise into planks, not too thin to ensure they hold up on the grill. Lightly brush them with olive oil on both sides to keep them from sticking and to enhance that delicious grill flavor. Season with a pinch of salt and maybe a touch of pepper or your favorite herbs. Once your grill is nice and hot, lay those zucchini slices down and listen to that satisfying sizzle. Grill for a few minutes on each side until you've got those hallmark grill marks and the zucchini is tender with a slight crunch.

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