Bourbon chicken is not necessarily the most common item found on the menu at a Chinese restaurant, as it is not strictly Chinese food, but rather a western modernization of the sauce making found in Chinese cuisine. This recipe for Bourbon Chicken & Rice has a smoky velvety sauce with just a hint of heat. And since it is another 30 minute creation, you are going to want to make it again again.
As per my usual, I have listed to cook the rice with broth instead of water. This is a personal preference of my family that just adds the extra layer of flavor. If you prefer to make rice with water that is totally up to you. For the bourbon, I prefer Jim Beam. It has a great flavor and it is not a huge expense, as well as pretty easy to find. If you have another bourbon on hand, that would work too, just be sure it is not a flavored, peated or rye bourbon.
If you wanted to mix in some veggies with this I would add them in at the same time as the sauce mixture. I would suggest zucchini, broccoli, carrots, bell peppers, and/or white. onions. Really anything that will hold its texture during the cook time. You don’t want anything too delicate like green onions, or bean sprouts – they will be mush by the time the chicken is cooked through. You could also just make some steamed veggies on the side and add them to your bowl.
Now Let’s Get Cookin’!
Bourbon Chicken & Rice
- 2 lb Chicken Thighs boneless, skinless, cut into 1-inch chunks
- 2 tbsp Oil
- 1 tbsp Garlic minced
- 1 tbsp Ginger minced
- 3 cups Rice
- 6 cups Chicken Broth
For the Sauce
- ¼ cup Bourbon
- ¼ cup Soy Sauce
- ¼ cup Ketchup
- ¼ cup Apple Cider Vinegar
- 1 cup Chicken Broth
- ¼ cup Brown Sugar
- 1 cup Chicken Broth
- 2 tbsp Cornstarch
- 1 tsp Red Pepper Flakes
- 1 tsp Pepper
- 1 tbsp Sesame Seeds
- Combine sauce ingredients in a bowl and set aside.
- Add rice and broth to a sauce pan over medium heat. Cover with lid and cook for 17 minutes. Remove from heat but leave lid on until ready to serve.
- In a large saute pan over medium-high heat, add oil, garlic and ginger and cook for 2 minutes. Add chicken and cook for 5 minutes.
- Reduce heat to medium and add sauce mixture. Cover pan and let cook for 20 minutes. Sauce will thicken.
- Serve chicken and bourbon sauce over rice.
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Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:
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