Bourbon Chicken

Name: Bourbon Chicken
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 680 g Chicken breasts, boneless; 28 g Olive oil; 6 g Garlic clove; 10 g Ginger; 2 g Red pepper flakes, crushed; 110 g Light brown sugar; 120 g Ketchup; 30 g Cider vinegar; 180 g Water; 90 g Soy sauce; 300 g Rice

Bourbon Chicken · ready in 40 min · 4 servings · 420 kcal per serving · easy · 11 ingredients

Tender chicken pieces simmered in a glossy, sweet and savory sauce with hints of garlic, ginger, and caramelized brown sugar, creating a sticky, comforting dish that coats every bite with bold flavor.

Prep: 10 min
Cook: 30 min
Total: 40 min
Serves: 4
kcal: 420
Difficulty: easy

American Chinese Main dishes Dairy-free High-protein (25 g+)

A QiMeal recipe · Updated 3 October 2026

Ingredients · 4 servings

680 gChicken breasts, boneless
28 gOlive oil
6 gGarlic clove
10 gGinger
2 gRed pepper flakes, crushed
110 gLight brown sugar
120 gKetchup
30 gCider vinegar
180 gWater
90 gSoy sauce
300 gRice (optional)

Equipment

stovetop, bowl, box grater, chef knife, cutting board, plate, serving spoon, skillet, tongs, wooden spoon

Instructions

Prep ingredients
Gather all ingredients and equipment; cut the boneless chicken breasts into bite-size pieces, mince the garlic clove, and grate the ginger. · 5 min
What to look for: oil shimmering
Heat oil
Heat the olive oil in a large skillet over medium heat until it shimmers and coats the pan. · 3 min
What to look for: oil shimmers
Brown chicken
Add the chicken pieces to the skillet and cook over medium-high heat, stirring occasionally, until lightly browned on the outside. · 5 min
When it is done: Chicken should reach 74°C / 165°F when fully cooked later.
Remove chicken
Transfer the browned chicken from the skillet to a plate, leaving the oil and drippings in the pan. · 1 min
What to look for: sugar dissolved
Make sauce
Add garlic, ginger, red pepper flakes, brown sugar, ketchup, cider vinegar, water, and soy sauce to the skillet and heat over medium, stirring until smooth and dissolved. · 8 min
What to look for: sauce smooth and glossy
Boil sauce
Return the chicken to the skillet and raise the heat to bring the sauce to a rolling boil. · 2 min
When it is done: Chicken should reach 74°C / 165°F.
Simmer chicken
Reduce the heat to a low simmer and cook until the sauce thickens and coats the chicken evenly. · 20 min
When it is done: Chicken is tender and at 74°C / 165°F.
Serve dish
Spoon the bourbon chicken over hot cooked rice and serve immediately. · 2 min

Nutrition (per serving)

kcal	420
Protein	36 g
Carbohydrates	38 g
of which sugars	24 g
Fat	14 g
of which saturated	3 g
Fibre	1 g
Sodium	1280 mg

Nutri-ScoreD

Allergens

Contains: soybeans, gluten, soy

Storage and reheating

Fridge: up to 3 days
Freezer: yes, up to 2 months

Ingredient substitutions

Chicken breasts

chicken thighs: Thighs stay juicier and add more richness.
tofu extra firm: Press well and pan sear before saucing.

Olive oil

canola oil: Neutral oil works well.

Garlic clove

garlic powder: Add directly to sauce.

Ginger

ground ginger: Add with sauce ingredients.

Red pepper flakes

black pepper: Less heat, more earthy bite.

Light brown sugar

white sugar: Less molasses depth.