I like how fast this dish comes together—less than 30 minutes from start to finish. I also enjoy that I can adjust the flavors depending on my mood, making it sweeter, spicier, or more savory. It’s a family-friendly recipe that feels like takeout but tastes even better when I make it at home.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
500g boneless, skinless chicken thighs, cut into bite-sized pieces 2 tbsp vegetable oil 1/2 cup apple juice 1/4 cup soy sauce 1/4 cup brown sugar 2 cloves garlic, minced 1 tsp grated fresh ginger 1/2 tsp red pepper flakes (optional) 2 tbsp water 2 tsp cornstarch Chopped green onions and sesame seeds for garnish
Directions
I heat vegetable oil in a large skillet over medium-high heat.
I add the chicken pieces and cook them until browned and cooked through, about 6–8 minutes.
In a bowl, I mix apple juice, soy sauce, brown sugar, garlic, ginger, and red pepper flakes.
I pour the sauce into the skillet with the chicken and let it come to a simmer.
I stir together cornstarch and water to make a slurry, then add it to the skillet.
I cook, stirring often, until the sauce thickens and coats the chicken, about 3–5 minutes.
I remove from heat, garnish with green onions and sesame seeds, and serve hot with rice or vegetables.
Servings and Timing
This recipe makes 4 servings. Prep time takes about 10 minutes, and cook time is around 15 minutes, so the total time is 25 minutes.
Variations
I sometimes make it spicier by adding more red pepper flakes or even a dash of chili paste.
For a richer flavor, I occasionally swap apple juice with pineapple juice for a tropical twist.
I like to make a lighter version with chicken breast instead of thighs.
If I want extra sauce, I double the liquid ingredients and keep the same amount of chicken.
Storage/Reheating
I store leftovers in the fridge in an airtight container for up to 3 days. To reheat, I warm it gently on the stovetop with a splash of water to loosen the sauce. It also reheats well in the microwave in short intervals, stirring in between.
FAQs
Can I use chicken breast instead of thighs?
Yes, I often use chicken breast for a leaner option, though thighs stay juicier.
What can I use instead of bourbon?
I use apple juice as a substitute, and it works beautifully to keep the sauce sweet and flavorful.
Can I make this dish ahead of time?
Yes, I cook it fully and reheat it before serving. The flavors deepen as it sits.
How do I keep the chicken tender?
I avoid overcooking it and cut the chicken into evenly sized pieces so they cook consistently.
Can I make this dish spicier?
Yes, I increase the red pepper flakes or add hot sauce or chili paste.
What’s the best side dish for this recipe?
I usually serve it with steamed rice, fried rice, or stir-fried vegetables.
Can I double this recipe?
Yes, I double all the ingredients and use a larger skillet or wok to keep the chicken from steaming.
Can I freeze Bourbon Chicken?
Yes, I freeze it in portions for up to 2 months. I thaw it overnight in the fridge and reheat it on the stovetop.
How do I make the sauce thicker?
I simmer it a bit longer or add an extra teaspoon of cornstarch mixed with water.
Can I use honey instead of brown sugar?
Yes, honey works well, though it makes the sauce slightly lighter in flavor.
Conclusion
I love making this Easy Bourbon Chicken because it delivers big flavor with minimal effort. The sweet, savory glaze clings perfectly to the juicy chicken, and the whole dish feels comforting and satisfying. Whether I’m cooking for a busy weeknight or just craving takeout-style food at home, this recipe always hits the spot.
This Easy Bourbon Chicken is a quick and flavorful dish featuring juicy chicken coated in a glossy sweet and savory glaze. Ready in under 30 minutes, it’s perfect for weeknight dinners and tastes even better than takeout when served over rice or vegetables.
Total Time:25 minutes
Yield:4 servings
Ingredients
500g boneless, skinless chicken thighs, cut into bite-sized pieces
2 tbsp vegetable oil
1/2 cup apple juice
1/4 cup soy sauce
1/4 cup brown sugar
2 cloves garlic, minced
1 tsp grated fresh ginger
1/2 tsp red pepper flakes (optional)
2 tbsp water
2 tsp cornstarch
Chopped green onions and sesame seeds, for garnish
Instructions
Heat vegetable oil in a large skillet over medium-high heat.
Add chicken pieces and cook until browned and cooked through, about 6–8 minutes.
In a bowl, whisk together apple juice, soy sauce, brown sugar, garlic, ginger, and red pepper flakes.
Pour the sauce into the skillet with the chicken and bring to a simmer.
Mix cornstarch with water to make a slurry, then stir it into the skillet.
Cook, stirring often, for 3–5 minutes until the sauce thickens and coats the chicken.
Remove from heat, garnish with green onions and sesame seeds, and serve hot with rice or vegetables.
Notes
Use chicken breast instead of thighs for a leaner option.
Add more red pepper flakes or chili paste for a spicier version.
Swap apple juice with pineapple juice for a tropical twist.
Double the sauce ingredients for extra sauciness.
Store leftovers in the fridge for up to 3 days or freeze for up to 2 months.
