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Bourbon Chicken with Broccoli

This flavorful Bourbon Chicken with Steamed Broccoli is a quick and satisfying dinner option, perfect for busy weeknights. Tender chicken thighs are coated in a rich, savory-sweet bourbon sauce made with soy sauce, brown sugar, and garlic. Served with a side of tender broccoli and rice, this dish offers a delicious balance of textures and bold flavors.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 380
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 1 lb boneless, skinless chicken thighs cut into bite-sized pieces
  • 1 tablespoon vegetable oil
  • 2 tablespoons cornstarch
  • salt and pepper to taste
For the Bourbon Sauce
  • 1/4 cup bourbon
  • 1/2 cup soy sauce
  • 1/4 cup brown sugar
  • 1/4 cup ketchup
  • 1 tablespoon apple cider vinegar
  • 2 cloves garlic minced
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon crushed red pepper flakes optional
  • 1/2 cup chicken broth
For the Broccoli
  • 2 cups broccoli florets steamed

Method
 

Prepare the Chicken
  1. In a medium bowl, toss the chicken pieces with cornstarch, salt, and pepper until evenly coated.
  2. Heat the vegetable oil in a large skillet over medium-high heat. Add the chicken to the skillet and cook for 6–8 minutes, until browned and cooked through. Remove the chicken and set aside.
Make the Sauce
  1. In the same skillet, add the bourbon, soy sauce, brown sugar, ketchup, apple cider vinegar, garlic, ground ginger, red pepper flakes (if using), and chicken broth. Stir well and bring to a simmer.
  2. Return the chicken to the skillet, coating it with the sauce. Simmer for 5–7 minutes, allowing the sauce to thicken and the chicken to absorb the flavors.
Final Assembly
  1. Steam the broccoli until tender.
  2. Serve the bourbon chicken over rice with steamed broccoli on the side. Drizzle extra sauce over the top if desired.

Notes

  • You can substitute bourbon with apple juice for a non-alcoholic version.
  • For added heat, increase the amount of red pepper flakes.
  • Serve with white rice, brown rice, or cauliflower rice for a lighter option.