Bourbon Chicken

4 servings


25 minutes

total time


1 1/2 lb. boneless, skinless chicken thighs (about 5 thighs), cut into 1-in. pieces

1/4 tsp. kosher salt

1/4 tsp. black pepper

2 1/2 Tbsp. cornstarch, divided

2 Tbsp. canola oil, divided

1/4 cup packed light brown sugar

1/4 cup apple juice

1/4 cup unsalted chicken broth or water

1/4 cup (2 oz.) bourbon

2 Tbsp. lower-sodium soy sauce

2 Tbsp. honey

2 Tbsp. ketchup

2 tsp. apple cider vinegar

1/2 tsp. onion powder

1/2 tsp. ground ginger

1 1/2 tsp. tap water

1/4 cup thinly sliced scallions (from 2 scallions)

Steamed white rice


Toss together chicken pieces, salt, pepper, and 2 tablespoons of the cornstarch in a medium bowl until coated.

Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high until shimmering. Add half of chicken pieces in an even layer, and cook, turning once, until browned all over, 3 to 4 minutes per side. Transfer to a plate. Repeat process with remaining oil and chicken pieces, setting chicken aside after browning.

While chicken browns, whisk together brown sugar, juice, broth, bourbon, soy sauce, honey, ketchup, vinegar, onion powder, and ginger in a medium bowl.

Pour sauce mixture into skillet, and bring to a boil over medium-high, about 1 minute. Return chicken, along with any juices, to sauce mixture in skillet; cook, stirring occasionally, until sauce is reduced by about half and coats back of a spoon, about 4 minutes.

Whisk together 1 1/2 teaspoons water and remaining 1 1/2 teaspoons cornstarch in a small bowl.

Whisk cornstarch mixture into sauce mixture in skillet; simmer until sauce is thickened and glazes chicken, about 1 minute.

Sprinkle evenly with scallions; serve over rice.

4 servings


25 minutes

total time
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