Bourbon Chicken

Bourbon Chicken

5 from 23 reviews

A scrumptious and uncomplicated recipe of golden brown chicken breast bites smothered in a sweet sticky slightly spicy bourbon sauce.   For a complete meal serve with rice, Chinese noodles or zucchini noodles.


  • 1 tablespoon cider vinegar
  • 1/2 cup bourbon (or whiskey)
  • 1/4 cup light brown sugar
  • 3 tablespoons ketchup (see notes)
  • 1/4 cup soy sauce
  • 1/4 cup chicken broth (see notes)
  • 1 1/2 tablespoons cornstarch
  • 3 tablespoons vegetable oil
  • 4 chicken breasts (around 2 lbs) cut into semi thin bite size pieces
  • 2 cloves garlic minced
  • 1 tablespoon fresh grated ginger
  • 1 green onion thinly sliced
  • 1/8 teaspoon crushed red pepper flakes (or to taste)


  1. In a medium bowl combine cider vinegar, bourbon, brown sugar, ketchup, soy sauce, chicken broth and cornstarch; set aside.
  2. Heat 2 tablespoons of vegetable oil over medium high heat. Brown the chicken pieces in a single layer; working in batches if needed. Turn the pieces over and brown the other side.  Once browned on both sides move to a large plate.
  3. Reduce heat to low and add 1 tablespoon of vegetable oil.  Add minced garlic and grated ginger stirring constantly; cook for 1 minute. Whisk the bourbon/soy mixture one last time and pour it in the skillet. Bring the sauce to a low boil. Reduce the heat and simmer for 5 minutes.  Stir the chicken into the sauce after 1-2 minutes of simmering.  Top with thin slices of green onion, add red pepper flakes to taste and serve over rice or spiralized zucchini noodles.


  • If you like lots of flavor consider substituting barbecue sauce for the ketchup.
  • You can substitute water for the chicken broth if needed.
  • My family loves a lot of sauce so I always double the sauce portion of the recipe.

Keywords: bourbon chicken, chicken with bourbon sauce, bourbon chicken recipe

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