Bourbon Chicken with Broccoli Rice (Double Sauce)

If you’ve ever craved that sweet-savory mall-style Bourbon Chicken, this is the recipe you’ll come back to again and again.

It’s glossy, garlicky, a little tangy from the splash of vinegar, and it coats tender, golden chicken pieces just like your favorite food-court classic — only fresher and better for you.

I make mine with a double batch of sauce so there’s plenty to drizzle over fluffy broccoli rice. It’s an easy weeknight dinner that tastes restaurant-quality but comes together in about 30 minutes.

Why You’ll Love It

• Double the sauce for that signature glossy finish

• Chicken stays juicy and golden because we pan-fry first, then coat in sauce at the end

• Family-friendly: mild with optional kick of red-pepper flakes

• Quick stovetop recipe so it ‘s ready in under 30 minutes

• A one-pan + one-pot dinner with built-in veggies thanks to the broccoli rice

Ingredients at a Glance

For the Chicken

• Boneless, skinless chicken thighs

• Salt, pepper, garlic powder, smoked paprika

• Cornstarch for a light crisp edge

For the Sauce

• Hoisin sauce, low-sodium soy sauce

• Butter, fresh garlic & ginger

• Brown sugar for sweetness

• Bourbon whiskey (or apple juice + vinegar for alcohol-free)

• Apple cider vinegar for balance

• Cornstarch slurry to thicken

• Optional red-pepper flakes for gentle heat

For the Broccoli Rice

• Long-grain white rice

• Fresh broccoli florets

• Pinch of salt and butter for flavor

Step-by-Step Instructions

1. Cook the Broccoli Rice:
   Simmer rice until almost tender, then scatter chopped broccoli florets on top for the last few minutes of cooking. Fluff to mix.

2. Pan-Fry the Chicken:
   Season and lightly dust chicken with cornstarch. Sear in a hot skillet until golden and cooked through. Set aside.

3. Make the Sauce:
   In the same pan, melt butter, sauté garlic and ginger, then whisk in hoisin, soy, brown sugar, bourbon, and vinegar. Simmer until glossy, finishing with the cornstarch slurry.

4. Combine & Serve:
   Toss chicken in the hot sauce just before serving so it stays juicy with a slight sear. Spoon over broccoli rice, drizzle extra sauce, and garnish with sesame seeds and green onions.

Tips for Foolproof Success

• Add vinegar to balance sweetness. Don’t skip it.

• Use chicken thighs for the most tender texture.

• For vibrant broccoli, keep florets small and steam them at the end so they stay bright green.

• Taste and adjust the sauce. You can add a splash of water if it’s too strong or an extra spoon of brown sugar if you like it sweeter.

This Bourbon Chicken with Broccoli Rice is one of those dishes you’ll want on repeat. It’s quick, comforting, and full of flavor. Double the sauce once, and you’ll never go back to takeout!

If you make this recipe, tag me on Instagram [@HomeCookVibe] and use the hashtag #StayForDinner so I can see your beautiful plates.

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Bourbon Chicken with Broccoli Rice (Double Sauce)

Yield 4

Author Kim Alexander

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Ingredients

Chicken

• 1½–2 lbs boneless, skinless chicken thighs (juicier than breast)
• 1 tsp kosher salt
• ½ tsp black pepper
• ½ tsp smoked paprika (optional)
• 1 tsp garlic powder
• 2 tbsp cornstarch (for light coating)
• 2 tbsp neutral oil (vegetable, canola, or avocado)

Double Sauce — Balanced & Pourable

• ⅔ cup hoisin sauce
• ½ cup low-sodium soy sauce (reduced from ⅔ cup)
• 4 tbsp unsalted butter
• 2 tbsp minced garlic
• 2 tsp fresh grated ginger (or 1 tsp ground)
• ½ cup packed brown sugar
• 4 tbsp bourbon whiskey
• 2–3 tbsp apple cider vinegar (balances sweetness)
• 1 tsp cornstarch + 1 tsp cold water (gentle thickening)
• ¼–½ tsp crushed red-pepper flakes (optional for heat)
• 2–4 tbsp warm water or chicken broth (to thin if needed)

Bourbon Substitute:

• ¼ cup apple juice + 1–2 tsp vinegar OR
• ¼ cup pineapple juice (reduce sugar by 1–2 tbsp) OR
• 1–2 tsp bourbon extract + water to make ¼ cup.

Broccoli Rice

• 1 cup long-grain white rice (jasmine or basmati)
• 1¾ cups water (or 1½ cups if using basmati)
• ½ tsp salt
• 1 tsp butter or oil (optional)
• 1 cup small broccoli florets

Garnish

• 2 tbsp sliced green onions
• 1 tsp toasted sesame seeds

Instructions

Cook the Broccoli Rice

1. Rinse rice until water runs mostly clear.
2. In a medium pot, bring water, salt, and butter/oil to a boil.
3. Stir in rice, cover, reduce heat to low, and cook 12–13 minutes.
4. Quickly lift lid, scatter broccoli florets on top (do not stir), cover again, and steam 3–5 minutes until rice is tender and broccoli bright green.
5. Remove from heat; keep covered 5 minutes, then fluff gently.

Pan-Fry the Chicken

1. Pat chicken dry; season with salt, pepper, paprika, and garlic powder.
2. Toss in cornstarch for a light coating.
3. Heat oil in a large skillet over medium-high heat.
4. Fry chicken in batches until golden brown and cooked through (165°F / 74°C internal temp), about 4–5 minutes per side.
5. Transfer to a plate; keep warm.

Make the Sauce

1. In the same skillet, melt butter over medium heat.
2. Add garlic and ginger; sauté 30–45 seconds until fragrant.
3. Stir in hoisin, soy sauce, brown sugar, bourbon (or substitute), and vinegar.
4. Bring to a gentle simmer for 3 minutes, stirring occasionally.
5. Stir in the cornstarch slurry; cook 1 minute until glossy and just thick enough to coat a spoon.
6. If sauce is thicker than warm maple syrup, whisk in 2–4 tbsp warm water/broth to loosen. Taste and adjust: more vinegar for tang or more sugar for sweetness.

Combine & Serve

1. Return chicken to the skillet and toss in sauce for 1 minute just to coat.
2. Serve chicken alongside broccoli rice.
3. Spoon extra sauce over the top and garnish with green onions and sesame seeds.

Notes

Taste before thickening: adjust saltiness, sweetness, and vinegar first.

Gentle slurry: using just 1 tsp keeps sauce silky, not gummy.

Double sauce: great for drizzling over rice and meal-prep leftovers.

For vibrant broccoli: keep florets small and add at the end so they steam, not overcook.

Storage

Refrigerate in an airtight container up to 3 days. Reheat gently with a splash of water to loosen sauce.

Nutrition Facts

Calories

864

Fat

29 g

Sat. Fat

11 g

Carbs

98 g

Fiber

3 g

Net carbs

95 g

Sugar

43 g

Protein

42 g

Sodium

2978 mg

Cholesterol

200 mg

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