I recommend lean boneless skinless chicken breast cut into small, 1-inch bite-sized pieces. This size helps it to cook quickly and evenly without drying out. If you prefer dark meat, you can use boneless chicken thighs but trim off the excess fat to prevent the texture from becoming greasy.
Alcohol selection
American whiskey has strong vanilla, oak, and caramel flavors. This single ingredient adds depth and an exciting taste to the dish. It pairs well with the maple notes in the sauce.
I used Knob Creek because that’s what my husband had in our liquor cabinet (don’t tell him!). Other options include Jameson, Jack Daniels, Jim Beam, Maker’s Mark, and Bulleit.
The bourbon sauce
The base of the sauce is bourbon whiskey, soy sauce, pure maple syrup, tomato paste, chicken stock, apple cider vinegar, and red pepper flakes. The combination creates a sweet, savory, and spicy flavor profile with a hint of smoke.
A cornstarch slurry adds glossy richness to the sauce and is often used as a thickening agent in Chinese dishes. The amount added makes for a sauce that clings well to the meat.
How to make bourbon chicken
The key to a successful stir-fry is to have all components prepped and assembled. This technique allows for quick cooking of the protein and sauce. Once the chicken pieces are cut into chunks and sauce mixed, it’s time to grab your wok or large nonstick skillet. Sear the chicken in hot oil until golden brown and nearly cooked through.
Saute the aromatics like minced garlic and ginger to add spice to the dish. Simmer the bourbon sauce for a few minutes to evaporate some alcohol. Mix in the cornstarch slurry to thicken the liquid. Garnish with sesame seeds and green onions, and you’ve got a fast and easy meal ready in just 30 minutes
Serve this with
