Pioneer Woman Bourbon Chicken

Pioneer Woman bourbon chicken is an easy sweet and savory skillet dinner made with crispy chicken thighs, bourbon, apple juice and soy sauce, ready in 25 minutes. It's an easy weeknight chicken dinner for fall, Sunday lunch or busy school nights, and it's a simple one-pan stir-fry style meal.

Brown the chicken in two batches so every piece gets crispy instead of steaming in a crowded pan. Skip that and the coating turns soft and the sticky sauce slides right off.

A light cornstarch coating on the chicken gives you a crispy shell that grips the glaze, which a plain sauteed chicken thigh can't do. Reducing the sauce by half before the chicken goes back in also builds a deep, syrupy flavor from the bourbon, brown sugar and apple juice.

Pioneer Woman Bourbon Chicken

0.0 from 0 votes

Course: DinnerCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

15

minutes

Calories

633

kcal

Crispy cornstarch-coated chicken thighs get tossed in a sticky, glossy sauce that simmers down until it clings to every bite. Served over fluffy rice, it stays tender inside with a sweet and savory finish.

Ingredients

• 2 lb. boneless skinless chicken thighs
  

• 1/2 tsp. kosher salt
  

• 1/4 tsp. black pepper
  

• 2 tbsp. cornstarch
  

• 1/4 c. vegetable oil
  

• 3 cloves garlic, chopped
  

• 1 tbsp. grated fresh ginger
  

• 1 c. + 1 tbsp. chicken stock, divided
  

• 1/2 c. apple juice
  

• 1/4 c. bourbon
  

• 1/2 c. soy sauce
  

• 1/2 c. packed brown sugar
  

• 2 tbsp. apple cider vinegar
  

• 1/4 tsp. crushed red pepper flakes
  

• 1 1/2 tsp. cornstarch
  

• White rice, for serving
  

• 1 tbsp. toasted sesame seeds
  

• 2 scallions, thinly sliced
  

Directions

• Coat the chicken: Cut 2 lb. boneless skinless chicken thighs into bite-sized pieces. Toss them with 1/2 tsp. kosher salt, 1/4 tsp. black pepper and 2 tbsp. cornstarch in a large bowl until coated.
• Brown the chicken: Heat 1/4 c. vegetable oil in a large nonstick skillet over medium-high heat until very hot. Add half of the chicken in a single layer and cook, turning, for about 6 minutes until browned, crispy and cooked through.
• Cook the second batch: Use a slotted spoon to move the first batch to a plate. Then repeat with the remaining chicken and add it to the same plate.
• Build the sauce: Return the skillet to medium heat, then cook 3 cloves chopped garlic and 1 tbsp. grated fresh ginger for about 1 minute. Add 1 c. chicken stock, 1/2 c. apple juice, 1/4 c. bourbon, 1/2 c. soy sauce, 1/2 c. packed brown sugar, 2 tbsp. apple cider vinegar and 1/4 tsp. crushed red pepper flakes. Whisk until combined.
• Reduce the sauce: Bring the sauce to a simmer, stirring occasionally. Cook it until it has reduced by about half.
• Thicken the sauce: Whisk 1 tbsp. chicken stock with 1 1/2 tsp. cornstarch in a small bowl, then pour it into the skillet and whisk well. Bring it to a boil and simmer for 1 minute until thickened.
• Coat the chicken: Add the chicken to the skillet and cook for 1 to 2 more minutes. That warms it through and coats every piece in the sauce.
• Serve over rice: Spoon the chicken over white rice. Top it with 1 tbsp. toasted sesame seeds and 2 thinly sliced scallions.

Tools for this recipe

• Cuisinart MultiClad Pro 3-quart saucepan, OXO stainless slotted spoon, OXO 11-inch balloon whisk, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use chicken breasts instead of thighs?

Yes, diced boneless skinless breasts work fine here. Thighs stay juicier, so with breasts, pull them from the pan the moment they're cooked through so they don't dry out.

How long do leftovers keep in the fridge?

Store the chicken and sauce in an airtight container in the fridge for up to 3 days. Reheat it gently in a skillet with a splash of chicken stock, since the sauce tightens up as it sits.

Can I make bourbon chicken ahead of time?

You can cut and coat the chicken a few hours ahead and keep it covered in the fridge. For the best texture, fry it and finish the sauce right before serving, because the crispy coating softens over time.

What if I don't have a nonstick skillet?

A large cast iron or stainless steel skillet works too. Make sure the oil is very hot before the chicken goes in, so it browns instead of sticking.

Why isn't my sauce thickening?

The most common cause is not reducing it by half before adding the cornstarch mixture. Let it simmer longer first, then whisk in the cornstarch slurry and bring it to a full boil for 1 minute.