Saucy Bourbon Chicken
Saucy Bourbon Chicken cooks cup chicken broth with cup orange juice for a flavorful main that stays juicy when handled carefully.
About This Recipe
Saucy Bourbon Chicken starts with even seasoning and careful heat.
Watch doneness near the end so the meat or seafood stays juicy instead of drying out.
Ingredients
- ✓1 cup chicken broth
- ✓1 cup orange juice
- ✓1/2 cup brown sugar
- ✓1/3 cup bourbon
- ✓1/3 cup soy sauce
- ✓2 tablespoons minced garlic (about 6 cloves)
- ✓1 to 3 teaspoons crushed red pepper flakes (to taste)
- ✓2 teaspoons cornstarch
- ✓2 pounds boneless skinless chicken thighs (or breasts)
- ✓1 teaspoon salt
- ✓1 teaspoon black pepper
- ✓1/4 cup vegetable oil (or other neutral cooking oil)
- ✓2 tablespoons sesame oil
- ✓1/4 cup sliced green onion
Ingredient Notes
- Protein: Use even pieces so they cook at the same speed.
- Seasoning: Season the surface before cooking.
- Heat control: Brown with enough heat, then finish gently if needed.
- Resting: Rest meat briefly before slicing or serving.
Instructions
- 1
In a small bowl, whisk together 1 cup chicken broth, 1 cup orange juice, 1/2 cup brown sugar, 1/3 cup bourbon, 1/3 cup soy sauce, 2 tablespoons minced garlic, 1 to 3 teaspoons crushed red pepper flakes, and 2 teaspoons cornstarch. The amount of red pepper flakes you use should be dependent on how spicy you want this to be. Stir until smooth and set aside.
- 2
Cube 2 pounds boneless skinless chicken thighs into bite-sized pieces, about 1-inch cubes. Lightly sprinkle the chicken cubes with 1 teaspoon salt and 1 teaspoon black pepper.
- 3
Heat a large wok or 12-inch skillet over medium-high heat. Add 1/4 cup vegetable oil and 2 tablespoons sesame oil, and let heat for 1 minute. Add in chicken and cook until the exterior browns, about 10 minutes.
- 4
Reduce heat to medium and pour in the sauce mixture. Stir and let the sauce and chicken simmer together for 10 minutes.
- 5
Serve hot over steamed rice and garnish with 1/4 cup sliced green onion.
Katy’s Kitchen Tips
- Season before cooking.
- Use even pieces when possible.
- Avoid crowding the pan, tray, or air fryer basket.
- Rest meat briefly before slicing.
Variations and Substitutions
- Herb finish: Add parsley, cilantro, dill, basil, or chives.
- Spicier version: Increase chili, cayenne, black pepper, or hot sauce.
- Saucy version: Serve with gravy, pan sauce, salsa, or yogurt sauce.
- Meal prep: Use leftovers in bowls, wraps, salads, or sandwiches.
What to Serve With Saucy Bourbon Chicken
Serve Saucy Bourbon Chicken with potatoes, rice, pasta, salad, roasted vegetables, or bread.
Storage and Reheating
Refrigerate leftovers in an airtight container for up to 3 to 4 days.
Reheat gently so the center stays tender and the sauce does not dry out.
Common Mistakes to Avoid
- Overcooking: Lean meat and seafood dry out quickly.
- Uneven pieces: Different sizes cook at different speeds.
- No rest time: Meat slices cleaner and juicier after a short rest.
- Crowding: Crowding traps steam and slows browning.
FAQ
Can I make Saucy Bourbon Chicken ahead?
Yes. Prep or cook ahead, then reheat gently or finish close to serving.
How do I know it is done?
Use the time range plus a thermometer or the doneness sign in the method.
Can I change the seasoning?
Yes. Adjust herbs, spices, heat, or sauce to match your meal.
How should I store leftovers?
Keep leftovers airtight in the refrigerator and reheat gently.
Nutrition Facts
- Calories: 440 kcal
- Carbohydrates: 19 g
- Cholesterol: 85 mg
- Fiber: 1 g
- Protein: 23 g
- Sodium: 1039 mg
- Sugar: 16 g
- Fat: 28 g
- Saturated Fat: 6 g
- Trans Fat: 1 g