Bourbon Chicken Recipe

Chicken breast: Cut into bite-sized pieces, this is the main protein of the dish.

Olive oil: Used for cooking the chicken, it adds a subtle flavor and helps prevent sticking.

Soy sauce: Provides a salty, umami flavor that balances the sweetness of the brown sugar.

Brown sugar: Adds sweetness and helps create a caramelized glaze.

Bourbon: Adds depth and complexity to the sauce, enhancing the overall flavor.

Garlic powder: Adds a mild garlic flavor without the need for fresh garlic.

Onion powder: Contributes a subtle onion flavor to the sauce.

Crushed red pepper flakes: Adds a hint of heat to balance the sweetness and richness of the sauce.

When browning the chicken in the skillet, make sure not to overcrowd the pan. Overcrowding can cause the chicken to steam rather than brown, which will affect the texture and flavor. Cook in batches if necessary to ensure each piece gets a nice, golden-brown crust.

• Chicken breast - Substitute with chicken thighs: Chicken thighs are juicier and more flavorful, making them a great alternative to chicken breast.

• Olive oil - Substitute with vegetable oil: Vegetable oil has a neutral flavor and similar cooking properties, making it a suitable replacement for olive oil.

• Soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce with a similar umami flavor.

• Brown sugar - Substitute with honey: Honey provides a natural sweetness and a slightly different flavor profile, but works well in place of brown sugar.

• Bourbon - Substitute with apple juice: Apple juice adds sweetness and a bit of acidity, mimicking the flavor profile of bourbon without the alcohol.

• Garlic powder - Substitute with fresh garlic: Fresh garlic offers a more intense and aromatic flavor compared to garlic powder.

• Onion powder - Substitute with finely chopped onions: Finely chopped onions provide a fresh and robust onion flavor, similar to onion powder.

• Crushed red pepper flakes - Substitute with cayenne pepper: Cayenne pepper adds a similar level of heat and spice, making it a good alternative to crushed red pepper flakes.

• Allow the chicken to cool completely before storing. This helps prevent condensation, which can make the dish soggy.
• Transfer the cooled bourbon chicken to an airtight container. Glass containers with tight-fitting lids are ideal for maintaining freshness.
• Store in the refrigerator for up to 4 days. Make sure the container is sealed properly to avoid any cross-contamination with other foods.
• For longer storage, place the chicken in a freezer-safe container or heavy-duty freezer bags. Squeeze out as much air as possible before sealing to prevent freezer burn.
• Label the container or bag with the date and contents. This helps you keep track of how long the bourbon chicken has been stored.
• Freeze for up to 3 months. While the chicken will remain safe to eat beyond this period, the quality and flavor may start to degrade.
• When ready to reheat, thaw the bourbon chicken in the refrigerator overnight. This ensures even thawing and helps maintain the texture.
• Reheat the chicken in a skillet over medium heat, adding a splash of water or chicken broth if the sauce has thickened too much during storage.
• Alternatively, you can reheat in the microwave. Place the chicken in a microwave-safe dish, cover loosely, and heat in 1-minute intervals, stirring in between, until heated through.
• Serve hot over freshly cooked rice or your favorite side dish, and enjoy the delicious flavors of your bourbon chicken once again.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a splash of olive oil or a bit of chicken broth to the skillet to prevent sticking.
  3. Add the leftover Bourbon Chicken to the skillet.
  4. Stir occasionally, cooking until the chicken is heated through, about 5-7 minutes.
  5. If the sauce has thickened too much, add a tablespoon of water or chicken broth to loosen it up.

• Microwave Method:

  1. Place the Bourbon Chicken in a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small corner open to vent.
  3. Microwave on medium power for 2-3 minutes.
  4. Stir the chicken and sauce, then continue microwaving in 1-minute intervals until heated through.
  5. Let it sit for a minute before serving to allow the heat to distribute evenly.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the Bourbon Chicken in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent drying out.
  4. Bake for 15-20 minutes, or until the chicken is heated through.
  5. Stir halfway through to ensure even heating.

• Steaming Method:

  1. Set up a steamer basket over a pot of simmering water.
  2. Place the Bourbon Chicken in a heatproof dish that fits inside the steamer basket.
  3. Cover and steam for about 10 minutes, or until the chicken is heated through.
  4. Stir occasionally to ensure even heating.

• Sous Vide Method:

  1. Place the Bourbon Chicken in a vacuum-sealed bag or a resealable plastic bag using the water displacement method.
  2. Set your sous vide machine to 140°F (60°C).
  3. Submerge the bag in the water bath and cook for 30-45 minutes.
  4. Remove from the bag and serve immediately.

• Skillet: A flat-bottomed pan used for frying, searing, and browning foods. Essential for cooking the chicken and simmering the sauce.

• Mixing bowl: A bowl used to combine ingredients. Necessary for mixing the soy sauce, brown sugar, bourbon, garlic powder, onion powder, and red pepper flakes.

• Measuring cups: Tools used to measure the volume of liquid or bulk solid cooking ingredients. Needed for accurately measuring the soy sauce, brown sugar, and bourbon.

• Measuring spoons: Tools used to measure small quantities of ingredients. Required for measuring the garlic powder, onion powder, and red pepper flakes.

• Wooden spoon: A utensil used for stirring and mixing. Useful for stirring the sauce and ensuring it coats the chicken evenly.

• Knife: A tool with a sharp blade used for cutting. Essential for cutting the chicken breast into bite-sized pieces.

• Cutting board: A durable board on which to place material for cutting. Necessary for safely cutting the chicken breast.

• Stove: An appliance used for cooking food. Required for heating the skillet and cooking the chicken and sauce.

• Serving dish: A dish used to present food. Useful for serving the finished bourbon chicken over rice or another side dish.

Prep ingredients in advance: Cut the chicken breast and measure out the soy sauce, brown sugar, and bourbon ahead of time.

Use pre-minced garlic and onion: Substitute garlic powder and onion powder with pre-minced versions to save chopping time.

Cook rice simultaneously: Start cooking your rice while the chicken is simmering to have everything ready at the same time.

Double the sauce: Make extra sauce and freeze it for future use, cutting down on prep time for your next meal.