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American Bourbon Chicken Stir-Fry
Introduction
American Bourbon Chicken Stir-Fry brings the flavors of a food court classic into your home, with crispy chicken pieces glazed in a sweet and savory bourbon sauce. Ready in under 30 minutes, this dish combines the comfort of American cuisine with a touch of indulgence, perfect for a quick and satisfying dinner.
How to Make It
- Prepare the Sauce: In a small bowl, mix together light and dark soy sauces with cornflour until smooth. Add the chicken stock, bourbon, and sugar, stirring well. Set this sauce aside for later.
- Coat the Chicken: Toss the chicken thigh fillets in a bowl with cornflour, salt, and pepper until evenly coated. This will help create a crispy exterior when fried.
- Fry the Chicken: Heat oil in a large frying pan over medium-high heat. Add the chicken and cook for 8-12 minutes, turning occasionally, until the pieces are golden brown and cooked through.
- Add Flavor: Reduce the heat to medium, then add the garlic and ginger to the pan. Stir-fry for about 30 seconds to release their flavors without burning.
- Glaze the Chicken: Pour the prepared bourbon sauce into the pan. Increase the heat to medium-high and cook for 2-3 minutes, stirring frequently, until the sauce thickens and evenly coats the chicken.
- Serve: Turn off the heat, and if desired, roughly slice the chicken before returning it to the sauce. Stir to ensure every piece is coated. Serve the chicken over a bed of rice, garnished with spring onions and sesame seeds.
American Bourbon Chicken Stir-Fry
Crispy pieces of chicken glazed in a sweet and savory bourbon sauce, bursting with flavors of soy, garlic, and ginger. This American food court classic is ready in under 30 minutes, bringing the taste of comfort and indulgence right to your kitchen.Equipment
- 1 Large frying pan Skillet
- 1 Bowl
- 1 Spoon or spatula
Ingredients
Chicken:
- 750g 1.65 lbs Skinless, boneless chicken thigh fillets trimmed
- 2 tbsp Cornflour cornstarch
- ¼ tsp Salt
- ¼ tsp Black pepper
- 3 tbsp Oil neutral oil like avocado or vegetable
Bourbon Sauce:
- 3 tbsp Light soy sauce use low sodium if preferred
- 2 tbsp Dark soy sauce use low sodium if preferred
- 1 tbsp Cornflour cornstarch
- 180ml 3/4 cup Chicken stock use low sodium if preferred
- 4 tbsp Bourbon whisky or 4 tbsp apple juice + 1 tbsp Worcestershire sauce
- 5 tbsp Light brown sugar
To Serve:
- Boiled rice or egg fried rice
- Spring onions scallions, thinly sliced
- Sesame seeds
Instructions
- Prepare Sauce: In a small bowl, mix light and dark soy sauces with cornflour until dissolved. Add chicken stock, bourbon, and sugar, stirring to combine. Set aside.
- Coat Chicken: Place chicken thigh fillets in a bowl. Sprinkle with cornflour, salt, and pepper, and toss to coat.
- Fry Chicken: Heat oil in a large frying pan over medium-high heat. Add the chicken and cook for 8-12 minutes, turning occasionally, until golden brown and cooked through.
- Flavor: Reduce the heat to medium and add garlic and ginger to the pan. Fry for 30 seconds, stirring constantly.
- Glaze: Pour the prepared bourbon sauce into the pan. Turn the heat back up to medium-high and cook for 2-3 minutes, stirring often, until the sauce thickens and coats the chicken.
- Serve: Turn off the heat, roughly slice the chicken (optional), and return it to the sauce. Stir to coat. Serve over rice, topped with spring onions and sesame seeds.
Notes
- Make Ahead: While best served fresh, you can make this dish ahead. Reheat in a pan over medium heat, adding a splash of hot chicken stock to loosen the sauce if needed.
- Ingredient Swaps: For a non-alcoholic version, replace bourbon with apple juice and Worcestershire sauce. Chicken breasts can be used instead of thighs but be careful not to overcook.
Final Thoughts
This American Bourbon Chicken Stir-Fry is a delightful mix of crispy chicken and rich, flavorful sauce. The bourbon adds a unique depth to the sweet and savory glaze, making it a standout dish for any weeknight. Whether you’re cooking for family or impressing guests, this quick stir-fry is sure to satisfy.
