- Prepare the chicken: Pat chicken breasts dry and season with pepper.
- Cook the chicken: Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and sear until golden brown on both sides and cooked through (internal temperature 165°F / 74°C). Remove from pan and set aside.
- Make the sauce: In the same skillet, add apple juice, ketchup, soy sauce, brown sugar, ground ginger, and minced garlic. Stir to combine and bring to a simmer.
- Thicken the sauce: In a small bowl, mix 1 tbsp cornstarch with 1 tbsp water to make a slurry. Gradually stir into the sauce and cook until thickened, about 2–3 minutes.
- Combine chicken and sauce: Return the chicken to the skillet, spoon sauce over the top, and let it heat together for 2–3 minutes.
- Garnish and serve: Remove from heat, sprinkle with sliced green onions, and serve with rice or vegetables.
Serving and Storage
Serve this Bourbon Chicken hot over steamed rice, quinoa, or noodles. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave before serving.
Tips
- For extra flavor, marinate the chicken in a little soy sauce and garlic for 30 minutes before cooking.
- Use boneless, skinless chicken thighs for juicier results.
- Adjust sweetness by reducing or increasing the brown sugar to taste.
- Garnish with sesame seeds for an added crunch and visual appeal.
Conclusion
Sweet and Savory Bourbon Chicken is a versatile and easy-to-make dish that delivers restaurant-quality flavor at home. With its rich sauce and tender chicken, it’s sure to become a favorite for busy weeknights and special dinners alike.
FAQ
- Can I use chicken thighs instead of breasts? Yes! Thighs stay juicier and are more forgiving if slightly overcooked.
- Can this be made in advance? Yes, you can prepare the sauce and chicken separately, then combine before serving.
- Can I make it spicier? Add a pinch of red pepper flakes or a dash of hot sauce to the sauce.
- Can I freeze this dish? Cooked Bourbon Chicken can be frozen for up to 2 months. Thaw overnight in the fridge and reheat gently.