This bourbon chicken is so much better than the standard food court recipe! The chicken is tender, juicy and loaded with tons of sauce. The sauce is the perfect combination of sweet and salty. I like to double the sauce to have more to serve over the rice.
And best of all, this recipe couldn’t be easier. This authentic bourbon chicken takes 20 minutes and only one pan. No marinade is required. Just cook the chicken, pour in the sauce, simmer and add cornstarch and water to thicken the sauce. That’s all you have to do!
1/2 teaspoon sesame oil
1 tablespoon of canola oil
2 pounds of chicken breast cut into 1-inch cubes
4 cloves of garlic, chopped
1 teaspoon chopped ginger
1/4 cup low sodium soy sauce
1/4 cup light or dark brown sugar
2 tablespoons of bourbon
1/4 cup rice wine vinegar
1 teaspoon cornstarch
1 tablespoon of water
sesame seeds for garnish if desired
green onions for garnish if desired
Heat sesame oil and canola oil in a large skillet.
Add the chicken and sauté until fully cooked and browned.
Add garlic and ginger and stir-fry for 1 to 2 minutes. (Add oil if necessary).
In a medium bowl, combine soy sauce, brown sugar, bourbon and rice wine vinegar.
Add the chicken sauce and simmer. Cook for 2 to 3 minutes.
Meanwhile, in a small bowl, whisk together cornstarch and water.
Slowly add the cornstarch mixture to the sauce and stir frequently until it thickens, 2-3 minutes.
If the sauce needs to thicken further, add more cornstarch.
Serve immediately with sesame seeds and green onions for garnish, if desired.