Bourbon Chicken with Vegetables slider

Bourbon Chicken with Vegetables

Bourbon Chicken with Vegetables

Serves 8
Prep time 20 minutes
Cook time 35 minutes
Total time 55 minutes
Meal type Lunch, Main Dish
Misc Serve Hot
Bourbon Chicken with broccoli, carrots, and onions is the perfect one pan family meal. Serve over rice.


  • 3lb boneless chicken thighs
  • 4 tablespoons cornstarch (divided)
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon pepper
  • 4 tablespoons oil
  • 2 cubes Dorot Gardens garlic or 2 cloves of fresh minced garlic
  • 1 Medium onion (cut into wedges)
  • 1 cup water
  • 1/2 cup apple juice
  • 1/4 cup bourbon
  • 1/2 cup chicken broth
  • 2/3 cups soy sauce
  • 1/3 cup ketchup
  • 2 tablespoons apple cider vinegar
  • 1/2 cup dark brown sugar
  • 2 cubes Dorot Gardens ginger or 1 1/2 tsp. fresh grated ginger
  • 1/4 teaspoon crushed red pepper flakes
  • 4 cups fresh broccoli florets
  • 1 Medium carrot (julienned)


  • 3 stalks green onions (chopped)
  • 1/2 teaspoon roasted sesame seeds


  • Dorot Gardens fresh frozen garlic and herbs can be found in the frozen section of the market.
  • For more heat, add more crushed red peppers to taste.


Step 1
Cut the chicken into about 1 inch pieces and coat with 3 T. of cornstarch, salt, and pepper.
Step 2
Add 2 T. of oil to a pan and heat over medium high heat. When the oil is hot, add half the chicken and cook for 3 minutes on each side. Total time for each batch is 6 minutes. Remove the chicken from the pan and set aside in a bowl for later. Add the remaining 2T. of oil and repeat this for the second batch.
Step 3
Lower the heat to medium and add garlic and onions to the pan. Cook just until the onions start to become translucent.
Step 4
Add the apple juice, bourbon, chicken broth, soy sauce, ketchup, apple cider vinegar, brown sugar, ginger and red pepper flakes to the pan. Make sure to scrap up all the bits of chicken from the bottom of the pan.
Step 5
Turn the heat back up to medium high and bring the sauce to a boil. Let the sauce boil for 10 minutes to reduce the sauce.
Step 6
Add the chicken back into the pan with the carrots and broccoli and cook for another 5 minutes or when the broccoli are fork tender.
Step 7
In a small bowl, mix together the remaining 1 T. of cornstarch with about a tablespoon and a half of water. Stir to make a slurry and add this to the pan. Stir until the sauce thickens.
Step 8
Optional - top with green onions and roasted sesame seeds. Serve over rice.