Sautéed chicken simmered in a slightly sweet and tangy Bourbon Chicken sauce makes this recipe one for the weekly rotation. Serve it over rice or for a low-carb version try it in lettuce wraps!

I absolutely love this bourbon chicken recipe! There are countless variations of sauteed chicken with sauce, but this one is definitely one of my favorites. It’s incredibly easy to make and you can use any cut of chicken you prefer, whether it’s cubed thighs or breast. And let me tell you, the bourbon sauce is absolutely divine. It’s so delicious that you’ll find yourself wanting to eat it straight out of the skillet with a spoon.

To make this dish truly amazing, the key is to ensure you have plenty of sauce. You want the chicken to be nicely coated and have enough sauce to drizzle over the rice as well. Trust me, it makes all the difference.

Now, despite the name, this recipe isn’t overly boozy. The alcohol in the bourbon actually cooks off as the sauce simmers, so it’s perfectly safe to serve to children. However, if you’re concerned or simply don’t have bourbon on hand, you can easily substitute it with 1/4 cup of hoisin sauce.

Hoisin sauce is a delightful sweet and tangy sauce commonly used in Asian cuisine. You can find it at most grocery stores, and it thickens beautifully, making it a great alternative for this dish. Give it a try and enjoy the incredible flavors of this sauteed chicken with bourbon sauce!

What is Bourbon Chicken?

Bourbon chicken near me is a classic New Orleans (think Bourbon Street) dish that is just chicken, cubed, sautéed and simmered in a sweet and tangy sauce.

There are MANY variations on this sauce, and you should feel free to experiment once you get the hang of it. Some versions have the addition of apple juice for a slightly sweeter sauce. Personally, I like to use chicken stock and apple cider vinegar for a tangier version.

Overhead view of The BEST Bourbon Chicken Recipe served over rice.
Image By: Nick Evans

How to Make Bourbon Chicken

The trick to making a good bourbon chicken near me dish is to lightly dust your chicken pieces with cornstarch before cooking. Coating the chicken in cornstarch and then sautéing it allows the chicken bites to form a crust on the outside. Once combined with the sauce, it thickens the sauce and helps the sauce adhere to the chicken.

Some recipes call for a roux or other thickening agents when making a sauce, but with the addition of cornstarch here, there is no need. Simmering the cornstarch-coated chicken in the sauce is all you need to make this recipe really delicious.

The Secret of the Sauce

The sauce is a combination of garlic, ginger, chicken stock, bourbon, soy sauce, and brown sugar. Three tablespoons of apple cider vinegar also goes in for added extra tang. At first It will look like A LOT of sauce, but it cooks down and reduces nicely.

If you want to leave out the bourbon, it’s actually not a critical ingredient. You can substitute it with hoisin sauce as I mentioned above or just leave it out entirely and add a little extra chicken stock and soy sauce to make sure your volume is similar.

Side view of a fork lifting a piece of Sweet and Tangy Bourbon Chicken.
Image By: Nick Evans

What Is the Best Chicken to Use?

I like to use boneless skinless breasts or thighs for this recipe because they are easy to cube. Assuming you cube the chicken in a similar size, they will cook at the same rate regardless of what cut you use. You can also use the bourbon chicken sauce for chicken wings and it’s incredibly delicious!

What to Serve with Bourbon Chicken Recipe?

I keep it simple for this dish to really make the chicken and sauce shine. Serve it over white rice and garnish heavily with sesame seeds and chives.

Side view of The BEST Bourbon Chicken Recipe served on a blue plate with rice.
Image By: Nick Evans

Storage Tips for Bourbon Chicken

If you have leftovers, no worries. It stores beautifully in the fridge for 4 to 5 days and reheats nicely in a skillet with a splash of water. You can also reheat it in the microwave. Just be careful not to overheat the sauce or it can get too thick. Thinning it out with water always helps bring it back to life.

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Bourbon Chicken

Bourbon Chicken

  • Author: Jeanine
  • Total Time: 30 mins
  • Yield: 6 servings 1x


There are so many versions of sauteed Bourbon Chicken with sauce, but this bourbon chicken is one of my favorite iterations of that idea. It’s easy to make, flexible enough to use any cut of chicken you have on hand (use cubed thighs or breast), and the bourbon sauce is so good you’ll want to eat it with a spoon straight out of the skillet.


  • 1 cup uncooked white rice
  • 2 pounds boneless, skinless chicken thighs, cubed
  • 1/2 teaspoon salt
  • 2 tablespoons corn starch
  • 2 tablespoons vegetable or olive oil
  • 2 cloves garlic, minced
  • 1 inch fresh ginger, grated
  • 1 cup chicken stock
  • 1/4 cup bourbon or hoisin sauce
  • 1/4 cup soy sauce
  • 2/3 cup brown sugar
  • 3 tablespoons apple cider vinegar
  • Chives, thinly sliced, for garnish
  • Toasted sesame seeds, for garnish


Method of Bourbon Chicken

  1. Cook the rice:

    Place the rice in a wire mesh sieve or strainer and rinse under cold water for about a minute. In a medium saucepan add the rice and 1 3/4 cups of water.

    Cover the rice and bring it to a boil over medium heat. Once it comes to a boil, 4-5 minutes, reduce the heat to medium low and let the rice cook for about 10 minutes.

    After 10 minutes remove from heat and keep the lid on for 10 additional minutes. When ready fluff it with a fork.

  2. Cut, season, and coat the chicken:

    Cut the chicken into 1-inch cubes. In a large bowl add cubed chicken and season with salt. Toss with the cornstarch to fully coat all of the chicken pieces.

    Chicken coated in flour in a metal bowl to make Sweet and Tangy Bourbon Chicken.
    Nick Evans
  3. Cook the chicken:

    In a large non-stick skillet set over medium heat, add the oil. Once the oil is hot, add the chicken and cook, stirring occasionally, until chicken is starting to brown and is mostly cooked through, about 8 minutes.

    It’s okay if it’s not entirely cooked through at this point because it will continue to cook in the sauce. Remove the chicken from the skillet and set aside on a plate.

    A skillet with chicken browning and a wooden spoon to make Sweet and Tangy Bourbon Chicken.
    Nick Evans
  4. Cook the sauce:

    In a medium bowl combine the garlic, ginger, chicken stock, bourbon, soy sauce, brown sugar, and apple cider vinegar. Add the sauce to the same skillet where you cooked the chicken and set over medium heat. Bring to a simmer, 2-3 minutes.

  5. Coat the chicken in sauce and finish cooking:

    Once the sauce is simmering, add the chicken back into the skillet with sauce and bring to a boil. At this point, you can increase the heat slightly to speed up the process but be careful as the sauce can burn if you raise the heat too much.

    Reduce the heat to low and simmer the sauce until it has thickened and coats the chicken well, 6 to 8 minutes. The finished sauce should glaze the chicken well and coat the back of a spoon.

    Chicken and sauce simmering in a skillet to make Sweet and Tangy Bourbon Chicken.
    Nick Evans
    A wooden spoon stirring Sweet and Tangy Bourbon Chicken in a skillet.
    Nick Evans
  6. Garnish and serve:

    Serve the bourbon chicken immediately over rice. Garnish with chives and sesame seeds.

  7. Storage and reheating instructions:

    If you have leftovers, you can store the chicken in the fridge for up to 5 days or freeze it for up to 3 months. Reheat bourbon chicken in the microwave with a splash of water or gently in a pot or skillet with a splash of water.


Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Category: Main Course, Side Dish
  • Cuisine: American


  • Serving Size: 6 servings
  • Calories: 546 kcal
  • Sugar: 21g
  • Sodium: 1092mg
  • Fat: 19g
  • Saturated Fat: 5g
  • Carbohydrates: 53g
  • Fiber: 1g
  • Protein: 42g
  • Cholesterol: 186mg

Keywords: bourbon chicken, bourbon chicken recipe, bourbon chicken near me,