Skillet Bourbon Chicken with Brown Sugar and Ginger
Browned chicken thigh pieces coated in a reduced bourbon, brown sugar, soy, and ginger sauce.
Ingredients
Main Ingredients
- 1 pound chicken thighs cut into bite-sized pieces
- 1/2 cup bourbon this brief simmer does not make the dish alcohol-free
- 1/4 cup soy sauce regular or reduced-sodium soy sauce; taste before adding extra salt
- 1/4 cup brown sugar light or dark brown sugar can be used
- 2 tablespoons apple cider vinegar
- 2 cloves garlic minced
- 1 tablespoon ginger minced
- 2 stalks green onions sliced
- Salt and pepper to taste
- cooked rice or noodles for serving; Use your choice of rice or noodles
- cooking oil as needed
Instructions
Instructions
- Stir bourbon, soy sauce, brown sugar, vinegar, garlic, and ginger together until the sugar is mostly dissolved. Cut chicken into similar bite-size pieces and season lightly with salt and pepper.
- Lightly coat a wide skillet with cooking oil and heat over medium-high heat. Cook chicken in an uncrowded layer, turning until browned and 165°F internally; transfer to a plate, repeating in batches if needed.
- Remove the skillet from the heat before adding the premixed sauce, keeping the bourbon bottle away from any flame. Return to the stove and simmer gently for about 10–15 minutes until glossy and lightly coating a spoon; loosen with a splash of water if it becomes too sticky.
- Remove the skillet from the heat and fold in the chicken and its juices. Taste the sauce, adjust seasoning, garnish with green onions, and divide into four portions with rice or noodles.
Notes
- This recipe contains bourbon and is not alcohol-free after the brief simmer.
- Refrigerate in shallow containers within 2 hours; use within 3–4 days.
- Reheat to 165°F with a splash of water to loosen the sauce.