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Bourbon Chicken Skillet

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Enjoy this quick and easy Bourbon Chicken Skillet made with tender chicken thighs in a glossy soy-bourbon glaze, ready in about 25 minutes for a delicious weeknight dinner.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Asian
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces Thighs stay juicier than breasts.
  • 1 tablespoon vegetable oil Can substitute with canola or neutral oil.
  • 0.25 teaspoon black pepper
  • 1 tablespoon cornstarch For coating.
Sauce Ingredients
  • 0.5 cup low-sodium soy sauce Substitute tamari for gluten-free.
  • 0.5 cup packed brown sugar Light or dark; coconut sugar works in a pinch.
  • 0.25 cup apple cider vinegar
  • 2 tablespoons bourbon Substitute with apple juice for an alcohol-free version.
  • 1 tablespoon hoisin sauce Adds depth; omit if unavailable.
  • 1 tablespoon minced garlic About 3 cloves.
  • 1 teaspoon ground ginger Or use 1 tablespoon grated fresh ginger.
  • 1 tablespoon cornstarch For slurry to thicken.
  • 2 tablespoons water To mix with cornstarch.
For Serving
  • cooked rice For serving.
  • sliced green onions For garnish.
  • sesame seeds For garnish.

Method
 

Preparation
  1. In a medium bowl, toss the chicken with 1 tablespoon cornstarch and ¼ teaspoon black pepper until evenly coated.
  2. Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add chicken in a single layer and cook 5–7 minutes, turning occasionally, until golden and cooked through. Remove chicken to a plate and set aside.
Sauce Preparation
  1. In a small bowl, whisk together ½ cup soy sauce, ½ cup brown sugar, ¼ cup apple cider vinegar, 2 tablespoons bourbon (or apple juice), 1 tablespoon hoisin sauce, 1 tablespoon minced garlic, and 1 teaspoon ground ginger.
  2. Pour the sauce mixture into the same skillet. Scrape browned bits from the pan and bring to a simmer over medium heat.
  3. In a separate small bowl, mix 1 tablespoon cornstarch with 2 tablespoons water to make a slurry. Stir this into the simmering sauce.
  4. Cook 2–3 minutes, stirring constantly, until the sauce thickens and becomes glossy.
Final Steps
  1. Return the cooked chicken to the skillet. Stir to coat and cook 1–2 minutes more until heated through and nicely glazed.
  2. Serve over hot rice and garnish with sliced green onions and sesame seeds.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 36gProtein: 22gFat: 14gSaturated Fat: 3gSodium: 700mgFiber: 1gSugar: 12g

Notes

Refrigerate leftovers in an airtight container for up to 3–4 days. Freeze in a sealed container for up to 3 months, thawing overnight before reheating.
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