Bourbon Chicken with Broccoli

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients:

For the Chicken:

1½ lbs boneless skinless chicken thighs or breasts, cut into bite-size pieces

1 tbsp oil (canola or sesame oil)

Salt & pepper, to taste

For the Sauce:

¼ cup bourbon (or sub with apple juice for non-alcoholic version)

¼ cup low-sodium soy sauce

¼ cup brown sugar

2 tbsp ketchup

1 tbsp apple cider vinegar

2 cloves garlic, minced

1 tsp fresh ginger, grated (or ½ tsp ground ginger)

½ tsp crushed red pepper flakes (adjust to taste)

1 tbsp cornstarch + 2 tbsp water (for thickening)

For the Broccoli:

2 cups broccoli florets

1 tbsp water (for steaming)

Pinch of salt

Instructions:

1. Cook the Chicken:
Heat oil in a large skillet or wok over medium-high heat.
Season chicken with salt and pepper. Add to pan and cook 5–7 minutes until browned and cooked through. Remove and set aside.

2. Steam the Broccoli:
Add broccoli and 1 tbsp water to the same skillet, cover, and steam for 2–3 minutes until bright green and crisp-tender. Remove broccoli and set aside.

3. Make the Bourbon Sauce:
In the same pan, combine bourbon, soy sauce, brown sugar, ketchup, vinegar, garlic, ginger, and red pepper flakes.
Bring to a simmer and let cook 3–4 minutes.

4. Thicken the Sauce:
Mix cornstarch and water, stir into the sauce, and simmer another 2–3 minutes until thickened.

5. Combine & Finish:
Return chicken and broccoli to the pan, toss to coat in sauce. Cook 1–2 more minutes until everything is heated through.

6. Serve:
Serve hot over steamed rice, cauliflower rice, or noodles. Garnish with green onions or sesame seeds if desired.