Description
A sweet and savory bourbon chicken recipe designed for meal prep, featuring tender chicken thighs in a glossy, sticky sauce that tastes even better on day three.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch cubes
- 1/2 cup bourbon whiskey
- 1/3 cup low-sodium soy sauce
- 1/3 cup packed brown sugar
- 1 tsp fresh ginger, grated
- 2 cloves garlic, minced
- 1 tbsp vegetable oil (divided)
- 1 tbsp cornstarch
- 2 tbsp cold water
- 1 tsp toasted sesame oil
- Salt and black pepper to taste
- Green onions, sliced (for garnish)
Instructions
- Pat chicken cubes dry with paper towels and season generously with salt and black pepper.
- In a small bowl, whisk together bourbon, soy sauce, brown sugar, ginger, and garlic until sugar is mostly dissolved.
- Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Sear chicken in a single layer for 3-4 minutes until golden brown. Remove chicken to a plate.
- Pour the sauce mixture into the same pan and simmer for 2-3 minutes to cook off alcohol and reduce slightly, scraping up brown bits.
- Return chicken to the pan. Mix cornstarch and cold water into a slurry, then pour into the simmering sauce while stirring constantly. Cook for 30-60 seconds until thickened.
- Remove from heat, stir in sesame oil, and garnish with green onions before serving.
Notes
Ensure chicken is completely dry before searing to avoid steaming. Use low-sodium soy sauce to control salt levels. The sauce thickens upon reheating; add a splash of water if needed. Can be substituted with chicken broth and vanilla extract if bourbon is unavailable.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 cup of chicken and
- Calories: 350
- Sugar: 14
- Sodium: 600
- Fat: 12
- Saturated Fat: 3
- Carbohydrates: 15
- Protein: 30
Keywords: bourbon chicken, meal prep, easy dinner, chicken thighs, sweet and savory, gluten-free option, weeknight dinner