Better-Than-Takeout Bourbon Chicken (Without Alcohol!)

There’s something undeniably comforting about a plate of sweet, sticky, and savory Bourbon Chicken. It’s the kind of dish that instantly transports you to your favorite food court at the mall—the aroma wafting through the air, the sizzling of tender chicken on the grill, and that irresistible glossy sauce coating every bite.

this RECIPE FOR LATER

While the traditional recipe calls for bourbon, we’re making a family-friendly version that delivers all the rich flavors without the alcohol. Whether you’re meal-prepping for the week, serving a weeknight dinner, or just craving some takeout-style goodness at home, this recipe will hit the spot. The best part? It’s super easy to make with pantry staples, and you won’t believe how quickly it comes together!

Why You’ll Love This Recipe:

• Better than takeout: No need to order out when you can make this fresh at home in under 30 minutes!
• Sweet, savory, and sticky perfection: A perfectly balanced sauce that clings to each bite of tender chicken.
• Simple ingredients: No fancy ingredients—just kitchen staples and a little bit of magic.
• Family-friendly: Since we’re skipping the bourbon, this is a meal everyone can enjoy.

Ingredients You’ll Need

For the Chicken:

• 1 ½ lbs boneless, skinless chicken thighs (cut into bite-sized pieces)
• 2 tablespoons cornstarch
• 2 tablespoons oil (vegetable or sesame)

For the Sauce:

• ½ cup low-sodium soy sauce
• ¼ cup brown sugar
• 2 tablespoons honey
• 2 teaspoons apple cider vinegar
• ¼ cup chicken broth
• 1 teaspoon sesame oil
• 3 cloves garlic (minced)
• 1 teaspoon fresh ginger (grated)
• ½ teaspoon crushed red pepper flakes (optional, for heat)
• 1 tablespoon cornstarch mixed with 2 tablespoons water (to thicken)

For Garnish:

• Sliced green onions
• Sesame seeds

How to Make Bourbon Chicken (Without Bourbon!)

Step 1: Prep the Chicken

Start by cutting the chicken into bite-sized pieces. Toss them with cornstarch until they’re evenly coated—this helps create a light, crispy texture and allows the sauce to cling better.

Step 2: Sear the Chicken

In a large skillet or wok, heat the oil over medium-high heat. Add the chicken pieces in a single layer, making sure not to overcrowd the pan. Let them cook undisturbed for 3–4 minutes until golden brown, then stir and cook for another 2–3 minutes until fully cooked. Transfer the chicken to a plate and set aside.

Step 3: Make the Sauce

In the same pan, add the minced garlic and grated ginger. Sauté for about 30 seconds until fragrant. Then, pour in the soy sauce, brown sugar, honey, apple cider vinegar, chicken broth, sesame oil, and red pepper flakes. Stir well to combine and bring the sauce to a gentle simmer.

Step 4: Thicken the Sauce

Once the sauce starts bubbling, mix the cornstarch with water to create a slurry. Slowly pour it into the pan while stirring continuously. The sauce will begin to thicken into a glossy, sticky consistency—this is where the magic happens!

Step 5: Combine and Serve

Return the cooked chicken to the pan and toss it in the sauce until every piece is coated. Let it simmer for another minute so the flavors can meld together.

Serve your Bourbon Chicken over fluffy white rice, steamed broccoli, or even noodles for a complete meal. Sprinkle with sesame seeds and sliced green onions for the perfect finishing touch!

Helpful Tips for the Best Bourbon Chicken

• Use chicken thighs for the juiciest, most tender meat. Chicken breast works too, but thighs stay more succulent.
• Cornstarch coating = crispy texture—don’t skip this step! It gives the chicken that takeout-style feel.
• Low-sodium soy sauce is best so the dish doesn’t turn out too salty. If using regular soy sauce, reduce the quantity slightly.
• For extra depth of flavor, add a splash of pineapple juice or orange juice to the sauce. It brings a natural sweetness that enhances the dish.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings
• Category: Main Dish
• Method: Stovetop
• Cuisine: Asian-American
• Diet: Dairy-Free

Notes

• This recipe is naturally dairy-free.
• To make it gluten-free, swap soy sauce for tamari or coconut aminos.
• You can double the sauce if you like extra saucy chicken!

Nutritional Information (Per Serving)

Approximate values

• Calories: 320
• Protein: 28g
• Carbohydrates: 28g
• Fat: 10g
• Fiber: 1g
• Sugar: 14g

Frequently Asked Questions

1. What can I use instead of bourbon?

In this recipe, we’re replacing bourbon with a mix of apple cider vinegar and chicken broth. You can also use pineapple juice for a slightly fruitier touch!

2. Can I use chicken breast instead of thighs?

Absolutely! Chicken breast works, but it may not be as tender as thighs. To keep it juicy, don’t overcook it.

3. How do I make this spicier?

Increase the crushed red pepper flakes, or add a drizzle of sriracha for an extra kick.

4. Can I make this ahead of time?

Yes! The chicken and sauce store well in the fridge for up to 4 days. Reheat on the stovetop or microwave.

Storage Instructions

Refrigerator:

Store leftovers in an airtight container in the fridge for up to 4 days.

Freezer:

Freeze in a sealed container for up to 3 months. Thaw overnight in the fridge and reheat before serving.

Reheating:

Warm in a skillet over low heat or microwave in 30-second intervals until heated through.

Related Recipes

If you liked this recipe, you’ll love these takeout-inspired dishes:

• Longhorn Steakhouse Parmesan Crusted Chicken

• Garlic Chicken with Asiago Gravy

Final Thoughts

Making Bourbon Chicken at home (without the bourbon!) is easier than you think, and the results are just as delicious—if not better—than your favorite takeout spot. Whether you’re meal-prepping or whipping up a quick dinner, this recipe is sure to become a regular in your kitchen.

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