Not So Boozy Bourbon Chicken

  • Author: Shelly
  • Prep Time Prep Time: 10 minutes
  • Cook Time Cook Time: 25 minutes
  • Total Time Total Time: 35 minutes
  • Yield Yield: serves 4 1x
  • Category Category: Chicken
  • Method Method: Stove Top
  • Cuisine Cuisine: Dinner


We call this “Food Court Chicken”! It’s just like the chicken they hand you when you walk through the food court on a toothpick!  Sticky, sweet, and delicious!


  • 1/3 cup low sodium soy sauce
  • 1/2 cup apple juice
  • 1/4 cup water
  • 1 tablespoon apple cider vinegar
  • 1/3 cup light brown sugar
  • 2 teaspoons grated ginger
  • 2 teaspoons minced garlic
  • 1/2 teaspoon ground black pepper
  • 1 tablespoon olive oil
  • 2 pounds boneless, skinless chicken thighs, cut into 1– inch chunks
  • 1 tablespoon cornstarch
  • Optional – sliced green onions or chives to garnish


  1. In a medium bowl, whisk together the soy sauce, apple juice, water, vinegar, brown sugar, ginger, garlic, and black pepper. Set aside.
  2. Heat 1 tablespoon olive oil in a large skillet over medium- high heat.
  3. Add the chicken to the skillet, stirring occasionally until browned and cooked through, 7-8 minutes.
  4. Add in the soy sauce mixture, and stir to combine.
  5. Turn the heat down to medium-low and simmer for 15 minutes, until the liquid has reduced by about half.
  6. In a small bowl mix the cornstarch with 3 tablespoons of cold water until smooth.
  7. Add this into the chicken and stir to combine. Cook for 1 minute, as the mixture will thicken quickly.
  8. Remove the pan from the heat and serve over rice. Top with green onions if desired.


Store airtight in the refrigerator for up to 5 days.

Keywords:: cookies and cups, chicken recipe, bourbon chicken, asian chicken, asian recipe, chinese chicken, sticky chicken

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