Bourbon Chicken

This is my favorite Chinese take-out. I had been putting off making it for a while because I thought it might be too difficult. I was wrong, it’s just as easy as any of the other famous Chinese American take-out dishes. We all loved it, and I’ll be making it at home alot more now.


Bourbon Chicken


2 lbs chicken breasts or thighs, chopped
1/2 cup bourbon
1/4 cup soy sauce
1 teaspoon freshly grated ginger
1 clove grated garlic
1/4 cup vinegar
1/4 cup brown sugar
8 chopped green onions for garnish
steamed white or brown rice
vegetable oil
1 tablespoon cornstarch
1/4 cup water


1. Cook rice. Add bourbon, soy sauce, ginger, garlic, vinegar and brown sugar to chicken. Let marinate about 30 minutes – 2 hours. Drain chicken and reserve marinade.

2. Preheat a large skillet or wok. Drizzle wok or skillet with oil and add chicken. Stir fry until browned. Add marinade. Stir to combine and bring to a boil. Reduce to a simmer and simmer for 15-20 minutes.

2. Dissolve 1 tablespoon cornstarch in 1/4 cup water and add to chicken. Bring back to a boil and continue to simmer until thickened.

3. Serve bourbon chicken over rice and garnish with chopped green onions.

4 Responses to “Bourbon Chicken”

  1. 1
    Monet — January 20, 2011 @ 11:54 pm

    I have never ordered bourbon chicken before, but I trust you immensely, so I know that this has to be good! I love all the green onions sprinkled on top. So fresh and fragrant! Thank you for sharing all of this yumminess. I hope you have a great Friday. The weekend approaches!

  2. 2
    MaryMoh — January 21, 2011 @ 6:34 am

    A lovely dish…just whatI would love for dinner.

  3. 3
    Angelia McGowan — January 25, 2011 @ 1:44 pm

    Bourbon Chicken

  4. 4
    JoAnne Nunke — January 25, 2011 @ 2:59 pm

    RT @EclecticRecipes: Bourbon Chicken

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