Easy Sticky Bourbon Chicken is a sweet, savory, takeout-style chicken dinner made with tender chicken breast and a glossy sauce. It is a great choice for busy families because it uses simple ingredients and cooks in one skillet. Serve it over rice for an easy weeknight dinner, meal prep lunch, or cozy family meal.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Servings: 6
• Category: Dinner, Chicken
• Cuisine: American, Takeout-Inspired

Why You’ll Love This Recipe

• Made with boneless chicken breasts and pantry-friendly sauce ingredients.
• Sweet, sticky, and savory flavors the whole family can enjoy.
• Perfect for serving over rice, noodles, or steamed vegetables.
• Great for busy weeknights and easy meal prep.
• Includes stovetop and slow cooker options.

Ingredients

For the Chicken

• 1 1/2 to 2 lb boneless chicken breasts, cut into bite-size pieces
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons cornstarch
• 4 tablespoons canola oil or vegetable oil
• Sliced fresh green onions, for garnish, optional

For the Sauce

• 4 garlic cloves, minced
• 1/4 cup apple juice
• 1/4 cup low-sodium chicken broth
• 1/2 cup water
• 1/3 cup soy sauce
• 1/3 cup brown sugar
• 1 tablespoon apple cider vinegar
• 2 tablespoons ketchup
• 1 tablespoon minced fresh ginger, or 1 teaspoon dried ginger
• 1/2 teaspoon onion powder
• 1/8 to 1/2 teaspoon red pepper flakes, optional

For the Slurry

• 2 teaspoons cornstarch
• 2 teaspoons water

Ingredient Notes

• Chicken breasts cook quickly and stay tender when cut into even bite-size pieces.
• Chicken thighs can be used for a juicier version, but they may need a few extra minutes to cook through.
• Use low-sodium soy sauce if you prefer more control over the saltiness.
• Red pepper flakes are optional, so you can keep the sauce mild for kids.

How to Make Easy Sticky Bourbon Chicken

1. Prep the chicken
   Place the chicken pieces in a large bowl. Season with salt and black pepper, then toss with 2 tablespoons of cornstarch. Make sure each piece is lightly coated so the chicken browns well in the skillet.
2. Brown the chicken
   Heat the oil in a large skillet over medium-high heat. Add the chicken in batches so the pan is not crowded. Cook for about 3 minutes, flip, and cook until golden on the outside, then transfer the chicken to a plate.
3. Mix the sauce
   In a medium bowl, stir together the garlic, apple juice, chicken broth, water, soy sauce, brown sugar, apple cider vinegar, ketchup, ginger, onion powder, and red pepper flakes. Whisk until the brown sugar is mostly dissolved.
4. Simmer the sauce
   Pour the sauce into the same skillet and bring it to a gentle boil over medium heat. Stir often and scrape up the browned bits from the bottom of the pan for extra flavor. Let the sauce cook for about 5 minutes.
5. Thicken the sauce
   Mix 2 teaspoons cornstarch with 2 teaspoons water in a small bowl. Pour the slurry into the skillet and stir well. The sauce should start to turn glossy and slightly thicker.
6. Finish and serve
   Add the cooked chicken back to the skillet and reduce the heat to medium-low. Simmer for 5 to 10 minutes, or until the chicken is fully cooked and the sauce coats each piece. Serve over rice and garnish with sliced green onions, if desired.

Variations & Substitutions

• Use chicken thighs instead of chicken breasts for a richer, juicier texture.
• Add steamed broccoli, snap peas, or bell peppers to make it a full skillet meal.
• Make it spicier with extra red pepper flakes or a small spoonful of chili garlic sauce.
• Keep it mild by skipping the red pepper flakes completely.
• Use tamari instead of soy sauce for a gluten-free option, if needed.
• Serve over cauliflower rice for a lower-carb meal.

Storage & Reheating

Fridge: Store leftovers in an airtight container in the refrigerator for 3 to 4 days.

Freezer: Freeze cooled chicken and sauce in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheating: Warm gently in a skillet over medium-low heat until heated through. You can also microwave individual portions in 30-second intervals, stirring between each one. Add a small splash of water if the sauce gets too thick.

What to Serve With Easy Sticky Bourbon Chicken

Easy Sticky Bourbon Chicken is delicious over white rice, brown rice, jasmine rice, or fried rice. You can also serve it with noodles, quinoa, or cauliflower rice. For vegetables, try steamed broccoli, roasted green beans, sautéed snap peas, or a simple cucumber salad.

FAQ

Can I use chicken thighs instead of chicken breasts?

Yes, boneless skinless chicken thighs work very well in this recipe. They stay juicy and have a slightly richer flavor. Cut them into bite-size pieces and cook until they reach a safe internal temperature of 165°F.

Can I make this recipe ahead of time?

Yes, this chicken is great for meal prep. Cook it fully, cool it, and store it in the fridge for up to 4 days. Keep rice or vegetables in separate containers for the best texture.

How do I make this Bourbon Chicken less spicy?

Skip the red pepper flakes or use only a tiny pinch. The sauce will still be sweet, savory, and flavorful without added heat. This is the best option for kids or anyone who prefers mild dinners.

Can I make Easy Sticky Bourbon Chicken in the slow cooker?

Yes. Brown the chicken first for the best flavor, then add it to the slow cooker with half the sauce amount. Cook on LOW for 4 to 5 hours, then stir in the cornstarch slurry during the last 30 minutes to thicken the sauce.

Nutrition (Estimated)

• Calories: 390
• Protein: 35g
• Carbs: 24g
• Fat: 13g
• Fiber: 1g
• Sugar: 15g

Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. For precise dietary advice, please consult a nutrition professional.