Skillet Bourbon Chicken Recipe (Stove Top)
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This easy Bourbon Chicken recipe is a deliciously savory and sweet dish that’s perfect for weeknight dinners. Made in one skillet with tender, juicy chicken pieces cooked in a rich bourbon-infused sauce, it’s bursting with flavors that everyone will love.
Serve it over rice for a complete meal that’s sure to become a family favorite!
Try my Bang Bang Chicken, One Pan Chicken Pizzaiola or my Alice Springs Chicken, too!
Step-by-step photos and instructions are below, but you can jump right to the recipe card if you wish!
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My Bourbon Chicken recipe is the stuff of legends! It’s the one dish I beeline for in food courts whenever I’m at the mall, but making it at home is another level of fabulous.
Richly flavored, sticky, sweet (but savory) and served with a side of rice and veggies, my whole family devours this!
This is a great recipe to make ahead and reheat or freeze and is perfect for meal prepping. Double the recipe and eat fabulous chicken and sauce with rice and veggies all week!
I hope you love this recipe as much as we do!
If you’re into bourbon flavors, check out my Kentucky Bourbon Balls!
Why you’ll love this recipe
- Quick and easy. This recipe comes together in just 30 minutes making it perfect for busy weeknights.
- Rich, flavorful sauce. The bourbon-infused sauce is sweet, savory, and slightly tangy.
- Adaptable. Serve over rice, noodles, or with a side of steamed vegetables.
Frequently Asked Questions
Bourbon Chicken is a dish made with pieces of chicken that are cooked in a delicious sauce. This sauce is made from a mix of soy sauce, brown sugar, and bourbon whiskey,
There are a few different stories about where Bourbon Chicken came from. One idea is that it got its name from Bourbon Street in New Orleans, a place known for its amazing food. Another idea is that the dish is named after the bourbon whiskey used in the sauce. No matter where it started, Bourbon Chicken has become a favorite in Chinese-American restaurants.
Yes! They’ll be super tender and yummy, too.
Yes, bourbon chicken can be made ahead and reheated. The flavors actually get better as they meld together.
What to serve with Bourbon Chicken
Serve the Bourbon Chicken over white or brown rice, or over mashed potatoes or cooked pasta. You can also serve it with a side of roasted broccoli or some sauteed green beans.
I have included step-by-step photos and instructions, as well as tips and tricks in the post. If you’d rather skip all that, scoot right on down to the full recipe card located at the bottom of the post.
Key Recipe Ingredients
Remember: this is just an overview and the why of the ingredients I choose here. The full list of ingredients and amounts is found in the printable recipe card below.
- Chicken. I use chicken breasts, but you can also use boneless skinless chicken thighs, which boosts their tenderness and flavor.
- Bourbon. Use any kind of bourbon you enjoy. Adds depth and richness to the sauce. If you prefer, you can substitute apple juice for a non-alcoholic version.
- Brown sugar. Adds sweetness and helps to caramelize the sauce. You can substitute with honey or maple syrup if desired.
- Garlic and ginger. Fresh ginger and garlic add a fragrant, zesty kick to the dish. You can use ground ginger and powdered garlic in a pinch, but fresh is best!
- Soy sauce. Provides the salty umami flavor. Use low-sodium soy sauce if you want to control the salt content.
- Apple cider vinegar. Adds acidity to balance the sweetness. You can use white vinegar or rice vinegar as a substitute.
- Cornstarch. Also known as cornflour in some parts of the world. We use it twice – it helps thicken the sauce and also makes the chicken crispy.
- Oil. Canola, vegetable or olive oil can all be used.
How to make Bourbon Chicken
This next part is only a photo tutorial of the recipe steps. The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
JumpGet prepped
Cut the chicken into small strips, grate the ginger, and mince the garlic. Mix the sauce ingredients (soy sauce, bourbon, vinegar, brown sugar, water, and crushed red pepper flakes) in a bowl. Set aside.
Combine cornstarch and water in a small bowl for the sauce (separate to the cornstarch used to coat the chicken.
Cook the chicken
Season and coat the chicken with cornstarch. Heat the oil (use canola oil or vegetable oil) in a large skillet and add the chicken and cook until golden brown and slightly crispy, about 5-7 minutes. Remove and set aside.
Make the sauce
Turn the heat down, and cook ginger and garlic in the skillet. Pour in the sauce mixture and simmer.
Return the chicken and add the cornstarch mixture. Bring to a simmer, and cook until the sauce thickens, about 5-7 minutes.
Serve
Serve the bourbon chicken over steamed rice, garnished with green onions and sesame seeds if desired.
Kylee’s Notes
Keep the heat steady but low. Because of the sugar in the sauce, it can burn.
If your sauce isn’t thick enough, remove 1/4 cup sauce, and add 1 tbsp of cornstarch to it, mixing well. Return it to the rest of the sauce and cook on high to make it thicker.
If the sauce is too thick, add some water or chicken stock to thin it out.
What to do with leftovers
Store any leftover bourbon chicken in an airtight container in the refrigerator for up to 3 days. Reheat until piping hot!
Substitutions/Additions
Want to go non alcoholic? You can use a similar amount of apple juice instead of bourbon.
Switch out the chicken breasts for chicken thighs for super tender bites.
Freezing instructions
To freeze, place the chicken in a freezer-safe bag or container and freeze for up to 3 months. Thaw in the refrigerator before reheating.
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Bourbon Chicken
Ingredients
For the chicken
- 1.5 pounds boneless skinless chicken breasts cut into thin strips cut into thin strips (bite-sized pieces)
- 2 tablespoons cornstarch
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 2 tablespoons vegetable oil
For the sauce
- 3 cloves garlic
- 1 tablespoon grated ginger
- 1/2 cup soy sauce
- 1/4 cup bourbon
- 1/4 cup apple cider vinegar
- 1/2 cup brown sugar
- 1/2 cup water
- 1/4 teaspoon crushed red pepper flakes optional
- 2 tablespoons cornstarch mixed with 3 tablespoons water
Optional (for serving)
- green onions sliced
- sesame seeds
Instructions
Get prepped
- Chop the 1.5 pounds boneless skinless chicken breasts cut into thin strips into bite-sized pieces. Grate the 1 tablespoon grated ginger and mince the 3 cloves garlic.
- Mix the sauce ingredients (1/2 cup soy sauce, 1/4 cup bourbon, 1/4 cup apple cider vinegar, 1/2 cup brown sugar, 1/2 cup water, and1/4 teaspoon crushed red pepper flakes) in a bowl. Set aside.
- Combine 2 tablespoons cornstarch mixed with 3 tablespoons water in a small bowl for the sauce (separate to the cornstarch used to coat the chicken).
Cook the chicken
- Season the chicken with 1 teaspoon kosher salt and ½ teaspoon black pepper.
- Sprinkle the 2 tablespoons cornstarch over the chicken and cover each piece lightly (or use a zip lock bag and shake it all together to cover).
- Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Add the chicken and cook until browned on all sides, about 5-7 minutes. You may need to work in batches.
- Remove the chicken from the skillet and set aside.
Make the sauce
- Heat a little more oil in the same skillet if you need to, and cook the ginger and garlic for a about 30 seconds. Do not burn.
- Add the soy sauce liquid mixture to the skillet and bring to a simmer.
Add the chicken back in, thicken the sauce
- Return the chicken to the skillet. Add the cornstarch mixture to the skillet.
- Stir well and simmer until the sauce thickens and the chicken is cooked through, about 5-7 minutes.
Serve
- Serve the bourbon chicken over steamed rice, garnished with green onions and sesame seeds if desired.
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Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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About Kylee Ayotte
I am a born and raised New Zealander (a Kiwi), now living in Phoenix, Arizona. I’m happily married to the love of my life – a hot American boy I met while traveling the world. I’m a mama to 2 awesome little boys and love red things, rugby, cheesecake, and bacon. Mmmmm. Bacon. Meet Kylee
What can be substituted for soy sauce? I am allergic to soy. I have six food allergies, so I need to be very careful (peanuts, tree nuts, alfalfa, soy, artificial sweetener, and oats).
What do you usually use in place of soy sauce? Tamari, Worcestershire, or coconut aminos may be options, but I’m not a nutritionist, so I’m not sure what is in all of those and if they’ll work with your allergies!
Can you use chicken thighs & bake in the oven ? If so how long would you bake for
I haven’t done it in the oven, but I would imagine it would get pretty sticky. If you try it, let me know!
Hello – The Bourbon Chicken caught my eye! But I’m confused about the cornstarch directions. Says to mix the cornstarch and water. Sprinkle the chicken with cornstarch. Then return the chicken to the skillet. Add the cornstarch mixture to the skillet. Could you clarify? Thanks!
Hey Julie!
There are two amounts of cornstarch – 1 to coat the chicken, and then the other to mix with water to thicken the sauce.
I updated the recipe card and post to make this clearer – thanks for pointing it out!
What can I use instead of bourbon?
You can use apple juice instead!