Bourbon Chicken: 5 Best Quick One-Pan Tips

Name: Bourbon Chicken – Quick, One-Pan, Better-Than-Takeout
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: American
Ingredients: 1 ½ lbs boneless, skinless chicken breast or thighs; 1 tsp sesame oil; 1 tbsp canola oil; 2 cloves garlic, minced; 1 tbsp fresh ginger, minced; ½ cup low sodium soy sauce; ⅓ cup brown sugar, packed; ¼ cup bourbon; ¼ cup rice wine vinegar; 1 tbsp cornstarch mixed with 2 tbsp cold water; Sesame seeds (for garnish); Sliced green onions (for garnish)

Jump to Recipe

If you’ve ever wandered through a mall food court in the 90s, you probably remember that intoxicating smell wafting from the Bourbon Chicken stall. Sweet, savory, and just a little boozy—it made you forget you weren’t even that hungry. This recipe brings all that nostalgia home, except you get to control the quality, the balance of flavors, and the portion size (meaning you don’t need to eat a pound of rice to get to the good part).

The best part? This is a quick, one-pan dish that beats restaurant versions—no waiting in line, no mystery sauce, and you’re done in 20 minutes. Serve it over fluffy rice, chewy noodles, or with a pile of crisp vegetables on the side. And if you love this flavor profile, you might also check out Pepper Steak, Kung Pao Shrimp, or Slow Cooker Honey Garlic Chicken—all in the same “better-than-takeout” family.

Bourbon Chicken Recipe Overview

Bourbon Chicken is tender, juicy chunks of chicken coated in a glossy, sweet-tangy sauce with just enough bite to keep it interesting. It’s endlessly customizable—more sweet, more salty, more spicy—you’re in control.

The method? Fast. One pan. No marinating. From fridge to table in about 20 minutes. It’s the perfect weeknight dinner that feels like a treat.

What Is in Bourbon Chicken Sauce?

The magic is in the sauce: sweet, tangy, and umami-rich with a mellow bourbon note.

Key components:

Sugar – Brown sugar for depth and molasses undertones.
Vinegar – Rice wine vinegar for brightness.
Bourbon – Gives that warm, caramel-like complexity.
Soy Sauce – Brings saltiness and savory depth.

Substitutions:

Skip the bourbon? Use chicken stock plus a splash of apple juice for sweetness.
No rice wine vinegar? White wine vinegar works in a pinch.

Bourbon Chicken Ingredients List (With Notes)

Protein

1 ½ lbs boneless, skinless chicken breast (or thighs for richer flavor).

Bourbon

Any brand you like—nothing fancy, but something you’d actually sip.

Oils

1 tsp sesame oil (nutty aroma) + 1 tbsp canola oil (neutral searing).
Sub: Vegetable or grapeseed oil.

Aromatics

2 cloves garlic, minced.
1 tbsp fresh ginger, minced.

Seasonings & Liquids

½ cup low sodium soy sauce.
⅓ cup brown sugar, packed.
¼ cup rice wine vinegar.

Thickener

1 tbsp cornstarch mixed with 2 tbsp cold water.

Garnishes

Sesame seeds, sliced green onions.

How to Make Bourbon Chicken – Step-by-Step

Step-by-step bourbon chicken cooking process in skillet.

1. Cook the Chicken

Heat the sesame and canola oils in a large skillet over medium-high heat—you want the oil to shimmer but not smoke. Pat the chicken pieces dry with paper towels before adding them to the pan (moisture is the enemy of browning).
Arrange the chicken in a single layer, leaving space between pieces so they can sear properly. If your pan is small, cook in batches. Overcrowding traps steam and turns your golden sear into pale, soggy chicken.
Cook for about 4–5 minutes per side, or until each piece is golden brown and the internal temperature reaches 165°F (74°C). Transfer chicken to a plate and keep warm.

2. Add the Aromatics

In the same pan—don’t clean it, those browned bits are pure flavor—add the minced garlic and ginger. Lower the heat slightly to medium so they don’t scorch. Sauté for 1–2 minutes, stirring constantly, until the kitchen smells amazing. Burnt garlic is bitter, so keep it moving.

3. Make the Sauce

In a small bowl, whisk together the soy sauce, brown sugar, bourbon, and rice wine vinegar until the sugar is mostly dissolved. Pour the mixture into the skillet with the aromatics, and use a wooden spoon to scrape up all those caramelized bits from the bottom. This is called deglazing—it’s where a lot of the deep flavor comes from.

4. Thicken the Sauce

Return the cooked chicken to the skillet, tossing to coat in the sauce. Let it simmer gently for 2–3 minutes so the chicken absorbs some of that flavor. Stir the cornstarch slurry (it settles if left alone), then pour it in while stirring the sauce. In about 30–60 seconds, the sauce should turn glossy and thick enough to cling to the chicken. If it gets too thick, splash in a little water or chicken stock.

5. Serve and Garnish

Bourbon chicken with rice and stir-fried vegetables on plate.

Transfer the Bourbon Chicken to plates or bowls, making sure to spoon plenty of sauce over the top. Sprinkle with sesame seeds for a nutty crunch and sliced green onions for freshness. Serve immediately over fluffy rice, tender noodles, or with a side of crisp stir-fried vegetables.

Bourbon Chicken Storage & Freezing Instructions

Freezing Raw: Combine chicken with sauce ingredients (minus slurry) in a freezer bag. Store up to 3 months. Thaw overnight before cooking.
Cooked Storage: Refrigerate in an airtight container for up to 4 days.
From Frozen: In an Instant Pot—pressure cook 8 minutes, quick release. In a slow cooker—low for 4–5 hours.

Serving Suggestions for Bourbon Chicken

Rice: White, brown, cauliflower, or even quinoa.
Vegetables: Broccoli, carrots, zucchini—either steamed or stir-fried.
Noodles: Chow mein, lo mein, or even ramen.

Sweet Hawaiian Crockpot Chicken – Perfect if you love sweet-savory chicken with tropical flair.
Asian Chicken Rice – A natural pairing if you’re serving Bourbon Chicken over rice.
Chicken Chow Mein – Great for a “serve with noodles” dinner night.
Chicken Chow Mein Sauce – For experimenting with different Asian-style sauces.
Sweet Chili Chicken – Another sweet-and-savory favorite with a hint of spice.
Creamy Honey Pepper Chicken – A quick and easy weeknight chicken dinner with a creamy kick.

Benefits of Making Bourbon Chicken at Home

Benefit	Why It Matters
Faster Than Takeout	Ready in 20 minutes—no delivery fee, no waiting.
Customizable Flavor	Adjust sweetness, salt, and spice to your taste.
Fewer Additives	You control the ingredients—no mystery sauces.
Budget-Friendly	Costs less than ordering from a restaurant.
One-Pan Clean-Up	Fewer dishes = more time eating, less time scrubbing.

FAQ – Bourbon Chicken Recipe

Does Bourbon Chicken have alcohol?

Yes, but it mostly cooks off. For zero alcohol, use chicken stock + apple juice.

Can it be made in a crockpot?

Absolutely—combine everything (minus slurry) and cook on low for 4–5 hours. Add slurry at the end to thicken.

Can it be made in an Instant Pot?

Yes—cook on high pressure for 6 minutes with natural release, then thicken with slurry.

Why You’ll Love This Bourbon Chicken Recipe

Bourbon Chicken is weeknight cooking at its best—fast, flavorful, and flexible. Once you make it at home, you’ll never be tempted by that food court counter again.

Make this once, tweak it to your taste, and you’ve got a back-pocket recipe you can whip out anytime. Now go grab a skillet—this is the chicken I want to eat. And hey—if you loved this, I invite you to visit my Pinterest page for more mouthwatering recipes and cooking tips.

Bourbon Chicken – Quick, One-Pan, Better-Than-Takeout

Table of Contents

Bourbon Chicken Recipe Overview

What Is in Bourbon Chicken Sauce?

Bourbon Chicken Ingredients List (With Notes)