Simple Bourbon Chicken Recipe

A Story in a Skillet

My grandson calls this my “magic chicken.” I just laugh. The real magic is in the sizzle. That sound when the chicken hits the hot oil is a promise. A promise of a good meal to come.

It always reminds me of cooking for my own busy family. This dish came together so fast. It made everyone happy and full. That is a win in my book.

Why We Simmer and Stir

You cook the chicken first until it’s safe to eat. Then you add the sauce. This part matters. It lets the flavors get to know each other.

Simmering is just a gentle bubble. It coaxes the sharp taste of bourbon to soften. The sauce soaks into the chicken, making it tender. Doesn’t that smell amazing?

The Little Thickening Trick

Now for my favorite part. The slurry! It sounds fancy, but it is just cornstarch and water. You stir it into the hot sauce.

Like magic, the sauce turns glossy and thick. It clings to the chicken perfectly. Fun fact: A slurry is the secret to most glossy takeout sauces! I still smile when I see it work.

A Sauce with a Past

This sauce is a beautiful mix. You have soy sauce, which is salty. Then brown sugar for sweetness. The bourbon adds a deep, warm flavor.

Some say this recipe became popular in Chinese restaurants in Louisiana. They used local bourbon. I love how food can tell a story about a place. What’s a dish that reminds you of home?

Your Turn in the Kitchen

Cooking is not about being perfect. It is about trying. This recipe is a great one to start with. The steps are simple.

If you are making this with a grown-up, which step would you like to do? Would you rather mix the sauce or stir the chicken? I always loved stirring the pot. It feels like you are in charge of the magic.

Making It Your Own

The green onions on top are like a little gift. They add a fresh, crisp bite. But you can change things! That is the fun of cooking.

You could add some broccoli right into the skillet. Or use apple juice instead of bourbon for a kid-friendly version. What would you add to make it yours? Sharing a meal you made yourself just feels good. It is a little way to show someone you care.

Ingredients:

Ingredient	Amount	Notes
olive oil	1 tablespoon
boneless, skinless chicken breasts	1 ½ pounds	cut into cubes
bourbon	¼ cup
soy sauce	½ cup
chicken stock	¼ cup
ketchup	2 tablespoons
brown sugar	¼ cup
garlic	1 teaspoon	minced
ginger	1 teaspoon	grated
cornstarch	2 teaspoons	for slurry
water	2 teaspoons	for slurry
sliced green onions		for garnish (optional)

My Simple Bourbon Chicken Story

This recipe always reminds me of my friend, Mae. She made it for me one rainy evening. I was so surprised by the sweet, cozy smell. It filled her whole kitchen. I knew I had to learn how to make it myself. Now, it’s my go-to meal for a busy week. It feels like a warm hug on a plate.

Let’s get cooking together. It’s easier than you think. I’ll walk you through each step. Just follow along with me. You’ll have a delicious dinner ready in no time. I still laugh at that first time I made it. I was so proud of myself!

Ingredients

• 1 ½ pounds boneless, skinless chicken breasts, cubed
• 1 tablespoon olive oil
• ¼ cup bourbon
• ⅓ cup low-sodium soy sauce
• ⅓ cup chicken stock
• ¼ cup ketchup
• ¼ cup brown sugar, packed
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, grated
• 1 tablespoon cornstarch
• 1 tablespoon water

Instructions

Step 1: Grab your big skillet. Pour in the olive oil and turn the heat to medium-high. Once the oil is warm, add your cubed chicken. Cook it until it’s not pink anymore. This usually takes about ten to fifteen minutes. (A hard-learned tip: Don’t crowd the pan. Give the chicken room to brown nicely.)

Step 2: While the chicken cooks, let’s make the magic sauce. In a small bowl, mix the bourbon, soy sauce, and chicken stock. Then add the ketchup, brown sugar, garlic, and ginger. Doesn’t that smell amazing? Stir it all up until the sugar dissolves. It will look dark and rich.

Step 3: Take the skillet off the heat for a moment. Carefully pour your sauce over the cooked chicken. Now put the skillet back on the stove. Turn the heat down to medium-low. Let it bubble gently for a few minutes. This lets all the flavors become friends.

Step 4: Time to thicken the sauce! In a tiny bowl, mix the cornstarch and water. This is called a slurry. Pour it into the skillet and stir. Watch the sauce get glossy and thick. What’s your favorite thing to serve with a saucy dish? Share below!

Cook Time: 25 minutes
Total Time: 30 minutes
Yield: 4 servings
Category: Dinner, Chicken

Three Fun Twists to Try

I love recipes you can make your own. Here are a few ideas to change things up. They are all simple and tasty. My grandson loves the pineapple version. It makes the dish a little sweeter.

• Pineapple Boost: Add a cup of pineapple chunks with the sauce. It gives a lovely tropical sweetness.
• Spicy Kick: Stir in a teaspoon of sriracha or red pepper flakes. Perfect for those who like a little heat.
• Veggie-Packed: Sauté some bell peppers and onions first. Then add the chicken and cook as usual.

Which one would you try first? Comment below!

Serving Your Masterpiece

This chicken is wonderful over a big bed of fluffy white rice. The rice soaks up all that delicious sauce. You could also try it with noodles or mashed potatoes. For a fresh crunch, add a simple side salad.

Don’t forget the green onion garnish! It adds a pop of color and a fresh taste. For a drink, a cold glass of apple cider is lovely. Grown-ups might enjoy a pale ale with it. The flavors match so well.

Which would you choose tonight?

Keeping Your Bourbon Chicken Tasty Later

Let’s talk about storing this lovely dish. Cool it down completely first. Then pop it in a sealed container in the fridge. It will stay good for three days.

You can also freeze it for a busy night. I use freezer-safe bags and lay them flat. This saves so much space in my little freezer. It keeps for three months.

Reheating is simple. Warm it gently in a pan with a splash of water. I once reheated it too fast and the sauce separated. A low heat fixes everything.

Making a double batch is a smart trick. It gives you a ready-made meal for later. This matters because it makes weeknights feel less rushed. You deserve an easy dinner.

Have you ever tried storing it this way? Share below!

Simple Fixes for Common Bourbon Chicken Hiccups

Is your sauce too thin? Just add a bit more slurry. Mix equal parts cornstarch and cold water. Stir it in and watch the sauce thicken up nicely.

Is your sauce too salty? A tiny pinch of brown sugar can help. I remember when I added too much soy sauce once. A little sweetness balanced it right out.

Is the chicken sticking to the pan? Make sure your oil is hot before adding it. This creates a nice sear on the outside. It locks in the juices for tender meat.

Getting the sauce right matters for a rich, glossy finish. And cooking the chicken properly gives you the best texture. These small fixes build your cooking confidence.

Which of these problems have you run into before?

Your Bourbon Chicken Questions Answered

Q: Can I make this gluten-free?

A: Yes! Just use tamari instead of regular soy sauce. It tastes just as good.

Q: Can I make it ahead of time?

A: Absolutely. Make the full dish and store it in the fridge. Reheat it when you are ready to eat.

Q: What if I don’t have bourbon?

A: Use more chicken stock instead. The flavor will still be wonderful.

Q: Can I double the recipe?

A: You sure can. Use a bigger pan so everything cooks evenly.

Q: Is the ginger important?

A: It adds a lovely warm kick. But you can skip it if you must. *Fun fact: Ginger is good for your tummy!*

Which tip will you try first?

A Little Note From My Kitchen to Yours

I hope you love making this bourbon chicken. It always makes my kitchen smell amazing. Cooking for others is an act of love.

I would be so thrilled to see your creation. Share a picture of your finished dish with me. It makes me so happy to see your kitchen adventures.

Have you tried this recipe? Tag us on Pinterest!

Happy cooking!

—Elowen Thorn.