Dinner
One-Skillet Bourbon Chicken
Crispy seared chicken thighs soak up a glossy sauce of bourbon, maple syrup, soy, and ginger that clings with sweet, savory, and smoky depth. Each tender bite finishes with a silky, syrupy coating that lingers on the tongue.
- Total
- 31 min
- Prep
- 15 min
- Cook
- 16 min
- Serves
- 4
Nutrition per Serving
- Calories
- 521
- Protein
- 40g
- Carbs
- 48g
- Fat
- 15g
- Fiber
- 3g
- Sugar
- 5g
- Sodium
- 732mg
Ingredients
- 1/4 cup lower-sodium soy sauce
- 1/4 cup bourbon
- 1/4 cup unsweetened apple juice
- 1 tbsp rice vinegar
- 1 tbsp pure maple syrup
- 1 tbsp minced fresh garlic
- 1 tsp grated fresh ginger
- 1/4 tsp crushed red pepper
- 1 1/2 lb boneless, skinless chicken thighs, cut into 1/2-inch-thick strips
- 1 tbsp cornstarch, plus 1 teaspoon, divided
- 2 tbsp canola oil
- 2 tsp water
- 3 cup cooked brown rice
- Sliced scallions, for garnish
Instructions
- Combine soy sauce, bourbon, apple juice, vinegar, maple syrup, garlic, ginger and crushed red pepper in a small bowl.
- Toss together chicken and 1 tablespoon cornstarch in a large bowl. Heat oil in a large nonstick skillet over medium-high heat. Add the chicken; cook, stirring occasionally, until golden brown and crispy, 6 to 8 minutes. Add the soy-bourbon mixture; stir to coat. Cook, stirring often, until the sauce has reduced to a syrupy consistency and the chicken is cooked through, 6 to 8 minutes.
- Combine water and the remaining 1 teaspoon cornstarch in a small bowl; stir to mix well. Add to the pan; cook, stirring often, until the sauce thickens and coats the chicken, 1 to 2 minutes.
- Divide rice among 4 plates; top with the chicken and sauce. Garnish with scallions, if desired.