Here’s a flavorful, sweet, savory, and slightly smoky dish: Bourbon Chicken with Broccoli. Despite the name, it’s more about the rich glaze than the bourbon — though a splash of the real thing adds depth! This recipe pairs juicy chicken with tender broccoli in a sticky sauce, perfect over rice or noodles.
🥢 Bourbon Chicken with Broccoli
🍗 Ingredients (Serves 3–4):
For the Chicken:
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1 ½ lbs boneless, skinless chicken thighs (or breasts), cut into bite-sized pieces
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2 tbsp cornstarch (for light coating)
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2 tbsp oil (vegetable or sesame)
For the Sauce:
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¼ cup bourbon (or sub with apple juice for non-alcoholic version)
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¼ cup soy sauce (low sodium preferred)
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⅓ cup brown sugar
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2 tbsp ketchup
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1 tbsp apple cider vinegar (or rice vinegar)
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2 garlic cloves, minced
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1 tsp fresh ginger, grated (or ½ tsp ground)
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½ tsp crushed red pepper flakes (optional for heat)
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1 tbsp cornstarch + 2 tbsp water (slurry to thicken)
For the Broccoli:
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2 cups broccoli florets (steamed or sautéed)
🔧 Instructions:
1. Prep the Chicken:
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Toss the chicken pieces with cornstarch until lightly coated.
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Heat oil in a large skillet over medium-high heat.
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Cook chicken until golden and cooked through (about 6–8 minutes). Remove and set aside.
2. Make the Sauce:
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In the same skillet, add garlic and ginger. Sauté briefly (30 seconds).
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Add bourbon, soy sauce, brown sugar, ketchup, vinegar, and red pepper flakes.
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Bring to a simmer and cook for 2–3 minutes.
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Stir in the cornstarch slurry and simmer until thickened and glossy (another 2–3 minutes).
3. Combine & Add Broccoli:
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Return chicken to the skillet and toss to coat with the sauce.
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Add the steamed broccoli and stir to combine.
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Cook for 1–2 more minutes until everything is heated through.
🍚 Serve with:
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Steamed rice (white, brown, or jasmine)
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Rice noodles or quinoa
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Garnish with green onions or sesame seeds
🔄 Variations:
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Use tofu for a vegetarian version
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Add bell peppers or snap peas for extra color
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Use honey instead of brown sugar for a natural sweetness