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Healthy Bourbon Chicken with Broccoli recipe served in a bowl.

Bourbon Chicken With Broccoli Recipe

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Prep Time 10 minutes
Cook Time 15 minutes
Servings: 4
Course: Dinner, Main Course
Cuisine: American, Chinese
Calories: 365
Ingredients Method Notes

Ingredients
  

  • For the Chicken Base
  • 1.5 lbs Chicken Thighs trimmed and cut into 1-inch cubes
  • 1 tbsp Cornstarch or Arrowroot powder
  • Salt and Black Pepper to taste
  • 2 tbsp Extra Virgin Olive Oil divided
  • For the Homemade Bourbon Sauce
  • 1/4 cup Bourbon use your favorite mid-shelf brand
  • 1/3 cup Low-Sodium Soy Sauce or Tamari for gluten-free
  • 2 tbsp Honey or Maple Syrup
  • 1 tbsp Apple Cider Vinegar
  • 1/2 tsp Red Pepper Flakes adjust for heat
  • The Vegetables & Aromatics
  • 4 cups Fresh Broccoli Florets
  • 3 cloves Garlic finely minced
  • 1 tsp Fresh Ginger freshly grated
  • 2 tbsp Water for steaming

Method
 

  1. Prep the Chicken: In a medium bowl, toss the cubed chicken with the cornstarch, salt, and pepper until evenly coated. The cornstarch is the secret to a "velvet" texture and a thicker sauce.
  2. Whisk the Sauce: In a small bowl or mason jar, whisk together the bourbon, low-sodium soy sauce, honey, apple cider vinegar, and red pepper flakes. Set aside.
  3. Sear the Protein: Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the chicken in a single layer. Cook for 5–7 minutes, tossing occasionally, until golden brown and cooked through. Remove the chicken from the pan and set aside.
  4. Steam the Broccoli: Wipe the skillet quickly if needed. Add the broccoli florets and 2 tablespoons of water. Cover with a lid and steam for about 2 minutes, or until the broccoli is bright green and fork-tender.
  5. Sauté the Aromatics: Remove the lid and push the broccoli to the side. Add the remaining 1 tablespoon of olive oil, the minced garlic, and the grated ginger. Sauté for 30 seconds until fragrant.
  6. Glaze and Finish: Pour the bourbon sauce mixture into the skillet and return the chicken to the pan. Simmer for 2–3 minutes, stirring constantly, until the sauce thickens into a glossy glaze that coats everything beautifully.

Notes

  • Bourbon Choice: Use a wheated bourbon (like Maker’s Mark) for a mellower sweetness. Avoid "smoky" or high-rye bourbons, which can make the sauce taste bitter once reduced.
  • The "Velveting" Technique: Don't skip tossing the chicken in cornstarch; it protects the meat from drying out at high heat and acts as the sole thickener for your sauce.
  • Pan Heat: Use a heavy-bottomed stainless steel or cast-iron skillet. High heat is essential to get the "sear" that mimics a professional wok.
  • Alcohol-Free Swap: Replace bourbon with an equal amount of unsweetened apple juice plus 1 tsp of balsamic vinegar to maintain the acidity and depth.
  • Broccoli Texture: For maximum "Mediterranean-style" crunch, do not exceed 2 minutes of steaming. The broccoli will continue to soften once the hot sauce is added.
  • Sodium Control: If the sauce tastes too salty, add 1 tsp of honey or a squeeze of fresh lime juice to balance the flavors rather than adding water.