Bourbon Chicken

This super Easy One Pan Bourbon Chicken tastes so much better than the restaurant version! Ready in just 20 minutes, this recipe is perfect for busy nights. Serve with rice, noodles, and vegetables to make it a meal!

Do you love making takeout at home? Try my Pepper Steak or my Kung Pao Shrimp! They’re both ready in under 30 minutes and taste much better than the restaurant version!

Bourbon Chicken

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. Plus you can control the sweetness, saltiness and spice level when you make your favorite take out dishes at home. I recommend serving this chicken with rice or noodles to soak up all the extra delicious sauce! The sauce is my favorite part of this dish! It’s the perfect combination of sweet and savory.

Best of all this recipe couldn’t be easier. This Authentic Bourbon Chicken recipe takes 20 minutes and only one pan. No marinating is required. Simply cook the chicken, pour in the sauce, simmer, and add cornstarch and water to thicken up the sauce. That’s it! It’s perfect for a quick and easy weeknight dinner with a side of rice and veggies!

What is bourbon chicken sauce made of?

The Bourbon Chicken sauce has a hint of sugar for sweetness and vinegar for acidity and of course bourbon! Soy sauce is also added for an Unami flavor. It is the perfect balance of sweet and tangy. If you would rather not use alcohol or don’t have it at home you could substitute chicken stock instead or just omit.

Ingredients for this Bourbon Chicken Recipe

• Chicken: I used chicken breast, however, boneless skinless chicken thighs would also be great.
• Bourbon: Any kind of bourbon will work in this recipe! I recommend using one that you like the taste of, but it doesn’t have to be expensive!
• Oil: I used both sesame oil and canola (rapeseed) oil. Sesame oil provides a delicious, nutty flavor and canola oil has a high burning point and is easy to cook with. You can use another neutral-tasting oil instead of canola like avocado oil or olive oil if desired.
• Ginger and garlic: Two key ingredients in all of my favorite Chinese-inspired dishes: ginger and garlic bring on the flavor!
• Soy sauce: I opted for low sodium soy sauce however, regular soy sauce would be great, or gluten-free if you need to skip the gluten.
• Light brown Sugar: Adding a little sweetness helps to balance the saltiness of the soy sauce. This time I used brown sugar, however, regular sugar, sweetener (for low carb), or honey are all excellent ways to sweeten up this Bourbon Chicken, depending on your preference.
• Vinegar: Rice wine vinegar is a fantastic ingredient that elevates all of the other flavors! If you can find rice wine vinegar in the international aisle of your supermarket, dry sherry is a great alternative.
• Cornstarch: This thickens the bourbon sauce. I make it into a cornstarch slurry by mixing it with a little water before adding it to the rest of the sauce.
• Garnish: Optionally, you can garnish this dish with sesame seeds and green onions. They add just a little texture and flavor.

How to make Bourbon Chicken

• Cook Chicken: Heat sesame oil and canola oil in a large skillet. Add in chicken and saute until fully cooked and golden brown on the outside.

• Next, add garlic and ginger: And saute for 1-2 minutes. (Add in more oil if needed)

• Make the Sauce: 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.

• Cornstarch Slurry: 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.

Can this be made in the crockpot?

This recipe can easily be made in the slow cooker. Simply add the chicken and sauce ingredients to the slow cooker and cook on low for 4-6 hours or on high for 2-3 hours. When the chicken is done cooking remove it from the slow cooker. Pour the sauce into a small saucepan and add the cornstarch mixed with the water. Simmer until the sauce is thickened and add it back to the slow cooker along with the chicken and toss to coat. Serve the Crockpot Bourbon Chicken with sesame seeds and green onions for garnish, if desired.

Can this be made in the Instant Pot?

Yes, it’s so easy! Firstly, add the chicken and the sauce ingredients to the Instant pot and set to pressure cook on high for 12 minutes. Once the chicken is done cooking allow it to naturally release pressure, and then open the lid and select the saute button. Next, slowly whisk in the cornstarch and water slurry and cook for a few minutes or until the sauce is thickened. (This can also be done on the stovetop as well). If you are making this recipe using frozen chicken simply add 6-8 more minutes to the cooking time.

Can this be frozen?

Yes! This is a great recipe for meal prepping. I recommend freezing the chicken and the sauce ingredients raw in a large ziplock bag. The cornstarch slurry should not be frozen and can be added after it’s cooked. Store up to 3 months in the freezer. When you are ready to cook defrost it overnight in the refrigerator. Alternatively, you can add this frozen to the Instant Pot or to the Slow Cooker. Just make sure to add extra time for both. I have not tried freezing this recipe after it’s been cooked.

What to serve with this Bourbon Chicken Recipe

• I love to serve bourbon chicken with white or brown rice to soak up all the extra sauce! For a low-carb option try cauliflower rice or quinoa.
• Garlic Fried Rice
• Vegetable Fried Rice
• Air Fryer Fried Rice
• Cauliflower Fried Rice
• Steamed mixed vegetables (I love serving this with broccoli, carrots, or zucchini)
• Chow mein noodles
• Lo mein
• Rainbow Vegetable Noodle Stir Fry

Frequently Asked Questions

• Does Bourbon Chicken have alcohol? Yes! Bourbon Chicken contains bourbon which is kind of like whiskey, however, made from corn in the USA. Most of the alcohol is evaporated during cooking. If you are not a fan of adding bourbon to this dish feel free to substitute apple juice instead.

Here are more delicious chicken recipes to try!

• Easy Chicken Marsala
• The BEST Chicken Parmesan
• Easy Chicken Shawarma
• Slow Cooker Honey Garlic Chicken
• Easy One Pan Bourbon Chicken
• Easy Thai Chicken Satay