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bourbon chicken with broccoli

Juicy chicken, crisp broccoli, bourbon-soy glaze—perfect balance of savory and sweet in every bite.

Ingredients

Scale
  • 4 boneless, skinless chicken thighs, cut into 2.5 cm pieces
  • 2 tablespoons cornstarch
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup broccoli florets
  • 4 tablespoons vegetable oil, divided
  • 1/2 cup bourbon
  • 1/2 cup apple juice
  • 1/2 cup chicken broth
  • 2/3 cup soy sauce
  • 2/3 cup brown sugar, packed
  • 1/4 cup ketchup
  • 2 teaspoons apple cider vinegar
  • 3 cloves garlic, minced
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon red pepper flakes
  • 1 cup water
  • 1 tablespoon cornstarch
  • 1 tablespoon cold water

Instructions

  1. Toss chicken thigh pieces with salt, black pepper, and 2 tablespoons of cornstarch until evenly coated. Set aside.
  2. In a mixing bowl, combine bourbon, apple juice, chicken broth, soy sauce, water, apple cider vinegar, ketchup, brown sugar, ground ginger, minced garlic, and red pepper flakes. Mix thoroughly and reserve.
  3. Heat 2 tablespoons vegetable oil in a pan over medium heat. Sauté broccoli florets for about 5 minutes, stirring frequently until tender. Remove broccoli and set aside.
  4. Add remaining oil to the pan over medium-high heat. Arrange the seasoned chicken in a single layer, cook for 3 minutes per side or until lightly golden. Transfer the browned chicken to a plate and set aside.
  5. In a small bowl, whisk together 1 tablespoon cornstarch and 1 tablespoon cold water to create a smooth slurry. Reserve.
  6. Pour the bourbon sauce mixture into the pan, bring to a boil, and add the seared chicken. Simmer for 10-12 minutes, stirring occasionally, until the sauce reduces and thickens.
  7. Return cooked broccoli to the pan and stir in the cornstarch slurry. Mix well and cook briefly until the sauce achieves a glossy, thick texture.

Notes

For enhanced flavor, allow the sauce to simmer uncovered until slightly syrupy. Garnish with toasted sesame seeds if desired.

Nutrition