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Pioneer Woman Bourbon Chicken

Pioneer Woman Bourbon Chicken - recipe card
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This bourbon chicken features tender, golden-seared chicken thighs in a glossy, sweet-and-savory sauce with a rich bourbon kick. The sauce thickens into a sticky glaze that clings beautifully to each piece, balanced by savory soy, fresh ginger, and a hint of garlic. Serve over steamed rice for a comforting, restaurant-style meal at home.

Ingredients

Scale
  • 2 lb boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons vegetable oil, divided
  • 1/4 cup onion, finely diced
  • 2 cloves garlic, minced
  • 1 piece fresh ginger, 1-inch, grated
  • 1/4 cup low-sodium soy sauce
  • 1/4 cup bourbon
  • 1/4 cup ketchup
  • 3 tablespoons light brown sugar, packed
  • 1 tablespoon apple cider vinegar
  • 1/4 cup water
  • 1 tablespoon cornstarch
  • 2 green onions, sliced thinly for garnish
  • 4 cups cooked white rice, for serving

Instructions

  1. Season the chicken pieces with kosher salt and black pepper. Toss to coat evenly and set aside while you prepare the sauce.
  2. In a small bowl, whisk together the soy sauce, bourbon, ketchup, brown sugar, and apple cider vinegar until the sugar is dissolved. In a separate small bowl, mix the water and cornstarch to create a slurry, stirring until smooth without lumps.
  3. Heat 1 tablespoon of vegetable oil in a large nonstick skillet or wok over medium-high heat. When the oil shimmers and just begins to smoke, add half the chicken in a single layer—do not overcrowd. Sear for 3-4 minutes until golden brown on the bottom, then flip and cook for another 3-4 minutes until deeply browned and cooked through to an internal temperature of 165°F / 74°C. Transfer to a plate. Repeat with the remaining chicken and oil.
  4. Reduce heat to medium. Add the diced onion to the same skillet and sauté for 2-3 minutes until translucent, scraping up any browned bits. Add the garlic and grated ginger; cook for 30 seconds until fragrant, being careful not to burn.
  5. Pour the bourbon-soy mixture into the skillet. Bring to a simmer over medium heat, scraping the bottom to incorporate any fond. Let it bubble for 2-3 minutes, allowing the alcohol to cook off.
  6. Stir the cornstarch slurry again, then pour it into the sauce while stirring constantly. Continue to cook over medium heat for 2-3 minutes until the sauce thickens to a glossy, syrupy consistency. It should coat the back of a spoon.
  7. Return the cooked chicken and any accumulated juices to the skillet. Toss to coat each piece thoroughly with the glaze. Cook for 1-2 minutes, allowing the chicken to reheat and absorb the sauce.
  8. Remove from heat. Taste and adjust seasoning, adding a pinch of salt if needed (remember soy sauce is salty).
  9. Serve immediately over steamed rice, garnished with sliced green onions.

Notes

Store any leftovers in an airtight container in the refrigerator for up to 4 days. To freeze, place cooled chicken in a freezer-safe container and freeze for up to 3 months. Reheat gently in a skillet over medium-low heat with a splash of water or chicken broth to loosen the sauce, or in the microwave in 30-second intervals, stirring between each, until heated through. The sauce thickens as it cools; add a little water when reheating to restore the glossy texture.

Nutrition

Keywords: bourbon chicken, pioneer woman bourbon chicken, bourbon chicken recipe, sticky bourbon glaze, chicken thighs, weeknight dinner, american stir-fry, sweet and savory chicken, bourbon sauce, easy chicken dish

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-bourbon-chicken/