Quick and easy one skillet chicken dish
This meal is as easy as browning the chicken, pouring in the bourbon soy sauce mixture, adjusting for thickness and simmering until cooked through.
Pinky swear, this is one of those dish that you can whip up in less than 30 minutes. And it’s freezer friendly, too.
Tennessee whiskey is slowly dripped and filtered through sugar-maple charcoal before maturing. Bourbon, an American whiskey, is primarily made of 51% corn and has a sweeter, heavier texture. It is strongly associated with the South.
The sauce here is a combination of bourbon, reduced (low sodium) soy sauce, apple cider vinegar, chicken stock, brown sugar and a couple more. It’s deliciously sweet, savory and sticky (depending on your preference).
You can make this dish a little stickier by adjusting the stock. I have mine enough to be pourable so it would coat well with my rice. 😉
Heat the skillet with 2 tablespoons of oil. Add chicken and let it rest briefly before stirring. Cook for 4-5 minutes until fully cooked.
whisk together bourbon, soy sauce, ketchup, apple cider vinegar, chicken stock , cornstarch and brown sugar. Set Aside.
Quickly stir in garlic, ginger and chilli sauce into the skillet of chicken and continue cooking for another 2 -3 minutes.
Turn the heat down to low and simmer for 3-5 minutes or until sauce has thickened.
Adjust thickness of chicken with broth, if desired. As it cools it thickens up. Sprinkle with green onions and serve immediately, over rice , garnish with sesame seeds if desired.
Make sure you spare a bowl of this Bourbon Chicken for yourself before you serve it up or it’ll be gone before you even place the rice platter. 😉