Bourbon Chicken
This easy bourbon chicken is made with tender chicken pieces coated in a sweet, savory sauce that tastes just like takeout. It cooks in one pan in under 30 minutes and is perfect served over rice or veggies for a quick weeknight dinner.
Servings: 4
Ingredients
- 1.5 lbs boneless skinless chicken breasts cut into bite-size pieces
- 1 Tablespoon avocado oil or olive oil
- ¼ cup low-sodium soy sauce tamari or coconut aminos
- ¼ cup apple juice or bourbon
- 2 Tablespoons apple cider vinegar
- 2 Tablespoons tomato paste
- 1 ½ Tablespoons maple syrup
- 1 Tablespoon arrowroot powder or cornstarch
- 1 teaspoon garlic powder or 3 cloves garlic, minced
- ½ teaspoon ground ginger or 1 ½ teaspoon fresh ginger, minced
- Optional: red pepper flakes
- Green onions for garnish
Instructions
- Heat oil in a large skillet over medium-high heat. Add chicken (season with a little salt and pepper) and cook for 7-8 minutes, flipping halfway, until golden and cooked through. If you’re chicken releases too much liquid and you’re having trouble getting it to brown, turn up the heat a bit. The liquid should evaporate and the chicken will start to get golden on the outside.1.5 lbs boneless skinless chicken breasts, 1 Tablespoon avocado oil or olive oil
- While the chicken is cooking, make sauce by whisking together the soy sauce, apple juice, vinegar, tomato paste, maple syrup, arrowroot (or cornstarch) garlic, ginger and red pepper flakes (if using) in a small bowl or measuring cup,¼ cup low-sodium soy sauce, ¼ cup apple juice or bourbon, 2 Tablespoons apple cider vinegar, 2 Tablespoons tomato paste, 1 ½ Tablespoons maple syrup, 1 Tablespoon arrowroot powder or cornstarch, 1 teaspoon garlic powder, ½ teaspoon ground ginger, Optional: red pepper flakes
- Pour the sauce over the chicken. Bring to a quick boil, reduce heat and simmer for 5-6 minutes, stirring frequently, until the sauce has thickened and chicken is well-coated.
- Serve over cooked rice, cauliflower rice, or your favorite veggie sides. Garnish with green onions, if desired.Green onions
Notes
- Chicken options: Boneless chicken thighs can be used instead of chicken breast for a richer flavor.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheating: Warm in the microwave or a skillet until heated through. Add a splash of water or broth if the sauce has thickened too much.
- Freezer-friendly: Freeze for up to 2–3 months. Thaw overnight in the fridge before reheating.
Nutrition
Serving: 1/4 recipe (w/o rice) | Calories: 300kcal | Carbohydrates: 13g | Protein: 41g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 120mg | Sodium: 796mg | Potassium: 229mg | Fiber: 1g | Sugar: 8g