Easy Bourbon Chicken
- 3 pounds chicken breasts
- 4 tablespoons cornstarch
- ½ teaspoon each salt and pepper
- ¼ cup vegetable oil
- 4 cloves garlic
- 1 cup chicken broth use low-sodium if you prefer less salt
- ⅔ cup soy sauce use low-sodium if you prefer less salt
- ⅓ cup apple juice
- ⅓ cup ketchup
- ¼ cup bourbon
- 2 tablespoons apple cider vinegar
- 1 cup brown sugar
- ½ teaspoon ground ginger
- ½ teaspoon onion powder
- ½ teaspoon crushed red pepper flakes
Start Cooking Rice
Cook favorite rice per packaging instructions
Prepare Main Dish
Start by chopping your chicken breasts into 1-inch pieces and coating them in 4 tablespoons of cornstarch tossed with salt and pepper. The cornstarch will help make the chicken crispy and will help thicken the bourbon sauce.
Brown the cornstarch-covered chicken breast pieces on both sides in a skillet with oil. You might need to do this in two batches if you don't have a large skillet. Make sure your oil is hot to get a nice golden-brown coating instead of simply steaming the chicken!
Make the Bourbon Sauce! Add the minced garlic to the skillet and sauté for about 30 seconds. Then add the rest of the ingredients and whisk in the cornstarch to make sure no clumps remain. Bring the mixture to a light boil, carefully add the chicken back in, and let the sauce simmer for about 10 minutes until it reduces in half.
If you want to make a thicker sauce, almost like a bourbon chicken glaze, you can whisk an additional ½ - 1 tablespoon cornstarch with water and add it to the pot, to really thicken the sauce. Depending on how long you thicken it, it will turn almost into a BBQ bourbon sauce!