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–+ servings
sticky bourbon chicken

Sticky Bourbon Chicken

Anna Chwistek
Quick and easy bourbon chicken stir-fry with a saucy blend of bourbon and brown sugar. Irresistibly tasty, restaurant-quality flavors made at home in just 15 minutes, all in one pan. Perfect for sauce lovers!
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Main Course
Cuisine American
Servings 4
Calories 540 kcal

Ingredients
 
 

  • 1.2 pounds boneless/skinless chicken thighs cut into bite-sized chunks
  • 1 tbsp low sodium soy sauce
  • 1 tbsp corn starch
  • 3 tbsp water
  • 3 tbsp vegetable oil
  • 8 garlic cloves minced
  • 1 tsp grated ginger
  • ¼ cups dry white wine
  • 4 scallions chopped into 2,5cm/1-inch pieces, more for serving
  • rice for serving
  • sesame seeds for serving (optional)

bourbon sauce

  • ½ cup chicken broth
  • ¼ cup sweet chili garlic sauce (mild)
  • ¼ cup low sodium soy sauce
  • ¼ cup bourbon
  • 2 ounces brown sugar
  • 2 tbsp apple cider vinegar
  • 2 tbsp corn starch
  • 1 tbsp sriracha less or more to taste

Instructions
 

  • Start by boiling the rice according the package directions.
  • Then cut the chicken thighs into 1-inch/2.5 cm chunks. Marinate the chicken chunks by combining it with 3 tablespoons water, 1 tablespoon soy sauce and 1 tablespoon cornstarch. Rub it with your hands until the chicken has absorbed all of the marinade. Set aside.
  • In the meantime, mince the garlic cloves and grate the ginger.
  • Prepare the bourbon sauce by combining ingredients. Set aside.
  • Heat a wok or a large frying pan over a high heat until smoking-hot. Add oil and spread the chicken evenly. Let it sear undisturbed for 1 minute. Using a wok spatula, stir-fry the chicken for 4 minutes. Reduce the heat and transfer the chicken to a clean plate.
  • Increase the wok to medium-low heat, add the ginger and garlic. Stir-fry for 30 seconds. Deglaze with white wine, simmer for 30 seconds. Pour in the bourbon sauce mixture and bring to a simmer.
  • Add the chicken back to the wok. Stir until the sauce comes back to a simmer. Cook, stirring often, until the sauce thickens and coats the chicken, 1-2 minutes. Stir in the scallions and serve over rice.
  • Garnish with extra chopped scallions and sesame seeds. Enjoy!

Video

Nutrition

Calories: 540kcalCarbohydrates: 24gProtein: 25gFat: 33gSaturated Fat: 8gPolyunsaturated Fat: 11gMonounsaturated Fat: 12gTrans Fat: 0.2gCholesterol: 134mgSodium: 1027mgPotassium: 452mgFiber: 1gSugar: 15gVitamin A: 232IUVitamin C: 7mgCalcium: 52mgIron: 2mg
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