Can I really taste the bourbon in this dish?

The bourbon adds depth and complexity rather than an overpowering alcohol flavor. During cooking, most of the alcohol cooks off, leaving behind subtle caramel and vanilla notes that enhance the sauce beautifully. Even people who don't like drinking bourbon often love this dish!

Is there a way to make this dish less sweet?

Absolutely! Simply reduce the brown sugar to 1/4 cup instead of 1/2 cup. You can also increase the soy sauce slightly and add a tablespoon of rice vinegar to shift the balance toward savory rather than sweet.

Can I make this in my slow cooker or Instant Pot instead?

Yes, both work wonderfully! For the slow cooker, brown the chicken first, then combine with sauce ingredients and cook on low for 5 hours or high for 3 hours. For the Instant Pot, use the sauté function to brown the chicken, add the sauce, then pressure cook on high for 10 minutes with a 5-minute natural release.

My sauce didn't thicken properly. What went wrong?

Make sure your cornstarch is fully dissolved in the sauce mixture before adding it to the pan. If it's still not thickening, you can create a cornstarch slurry (1 teaspoon cornstarch mixed with 1 tablespoon cold water) and stir it into the simmering sauce. Also, be sure to allow the sauce enough simmering time—it needs heat to activate the thickening properties.

Saucy Bourbon Chicken Recipe

Name: Saucy Bourbon Chicken Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 cup chicken broth; 1 cup orange juice; 1/2 cup brown sugar; 1/3 cup bourbon* (see notes for substitution); 1/3 cup soy sauce; 2 tablespoons minced garlic (about 6 cloves); 1-3 teaspoons crushed red pepper flakes (adjust to spice preference); 2 teaspoons cornstarch; 2 pounds boneless chicken thighs or breasts; 1 teaspoon salt; 1 teaspoon black pepper; 1/4 cup cooking oil; 2 tablespoons sesame oil; 1/4 cup sliced green onions; 6-8 cups cooked rice

Description

Saucy Bourbon Chicken is a savory and slightly sweet dish that packs bold flavor with tender chicken, a rich sauce, and a hint of spice. Perfect for a quick weeknight dinner, this recipe is served over rice and garnished with fresh green onions for a complete and satisfying meal. With an option for a non-alcoholic variation, it accommodates all preferences.

Ingredients

Units Scale

Sauce

1 cup chicken broth
1 cup orange juice
1/2 cup brown sugar
1/3 cup bourbon* (see notes for substitution)
1/3 cup soy sauce
2 tablespoons minced garlic (about 6 cloves)
1–3 teaspoons crushed red pepper flakes (adjust to spice preference)
2 teaspoons cornstarch

Chicken

2 pounds boneless chicken thighs or breasts
1 teaspoon salt
1 teaspoon black pepper
1/4 cup cooking oil
2 tablespoons sesame oil

Topping

1/4 cup sliced green onions

For Serving

6–8 cups cooked rice

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Instructions

Prepare the Sauce
In a mixing bowl, combine chicken broth, orange juice, brown sugar, bourbon, soy sauce, minced garlic, crushed red pepper flakes, and cornstarch. Whisk well until fully mixed, and set aside.
Prep the Chicken
Cut the chicken into bite-size cubes, about 1-inch pieces. Season the chicken cubes evenly with salt and black pepper for added flavor.
Cook the Chicken
Heat a large skillet over medium-high heat. Pour in the cooking oil and sesame oil and heat for 1 minute. Add the seasoned chicken cubes to the skillet and cook for approximately 10 minutes, stirring occasionally, until the exterior of the chicken is browned.
Simmer with Sauce
Reduce the heat to medium, and pour the prepared sauce mixture over the chicken. Stir everything together, and let the chicken and sauce simmer for 10 minutes, allowing the flavors to meld and thicken.
Serve and Garnish
Serve the chicken hot over cooked rice, topped with sliced green onions and an optional pinch of cracked black pepper for added taste.

Notes

Slow Cooker Instructions: Brown the chicken on the stovetop and prepare the sauce as directed. Add both the browned chicken and sauce to a slow cooker, and cook on low for 5 hours or on high for 3 hours.
Instant Pot Instructions: Use the sauté setting to brown the chicken in the instant pot for 5-7 minutes. Add the sauce mixture over the chicken, secure the lid, and set to high pressure for 10 minutes. Allow natural pressure release for 5 minutes, followed by quick release.
Non-Alcoholic Option: Substitute bourbon with apple juice for equally delicious results.

Nutrition

Serving Size: 1 serving
Calories: 320
Sugar: 15g
Sodium: 920mg
Fat: 22g
Saturated Fat: 5g
Unsaturated Fat: 17g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 1g
Protein: 25g
Cholesterol: 95mg