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Bourbon Chicken with Broccoli

A savory-sweet dish featuring tender chicken thighs sautéed and coated in a sticky sauce with vibrant broccoli florets for a delightful meal.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Asian
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 4 pieces boneless, skinless chicken thighs Choose fresh thighs for optimal tenderness.
  • 2 tablespoons cornstarch Creates a lovely coating for the chicken.
  • 1/2 teaspoon salt Enhances the overall flavor profile.
  • 1/4 teaspoon black pepper Adds a hint of warmth.
For the Sauce
  • 1 cup broccoli florets Brings a nutritious crunch to the dish.
  • 4 tablespoons vegetable oil Essential for sautéing and frying.
  • 1/2 cup apple juice Provides a sweetness that balances flavors.
  • 1/2 cup chicken broth Adds depth and richness.
  • 2/3 cup soy sauce The heart of the sticky sauce, offering umami.
  • 2/3 cup brown sugar Introduces a caramel-like sweetness.
  • 1/4 cup ketchup Adds a touch of tang and sweetness.
  • 2 teaspoons apple cider vinegar Balances the sweetness with acidity.
  • 3 cloves garlic, minced Infuses the dish with fragrant notes.
  • 1/4 teaspoon ground ginger Provides a subtle warmth.
  • 1/2 teaspoon red pepper flakes Offers a kick of heat.
  • 1 cup water Helps the sauce come together.
  • 1 tablespoon cornstarch + 1 tablespoon cold water (for slurry) Thickens the sauce to perfection.

Method
 

Preparation
  1. Toss the chicken thigh pieces with salt, black pepper, and 2 tablespoons of cornstarch until they are evenly coated.
Mixing the Sauce
  1. In a separate bowl, combine apple juice, chicken broth, soy sauce, water, apple cider vinegar, ketchup, brown sugar, ground ginger, minced garlic, and red pepper flakes. Stir to mix thoroughly.
Sautéing the Broccoli
  1. Heat 2 tablespoons of vegetable oil in a pan over medium heat. Add the broccoli florets and sauté for about 5 minutes until they are tender-crisp. Set aside.
Cooking the Chicken
  1. In the same pan, add the remaining oil. Increase the heat and cook the chicken until it is golden brown, about 3 minutes on each side. Once cooked, set aside the chicken.
Making the Slurry
  1. In a small bowl, create a slurry by mixing 1 tablespoon of cornstarch with 1 tablespoon of cold water. This will help thicken the sauce later.
Combining and Simmering
  1. Pour the sauce mixture into the pan and bring it to a boil. Add the cooked chicken back into the pan and let it simmer for 10-12 minutes until the sauce thickens slightly.
Final Touches
  1. Stir in the sautéed broccoli and the slurry, cooking until the sauce has thickened to your desired consistency. Serve this flavorful chicken over rice or cauliflower rice for a wholesome meal.

Notes

To enhance the flavor, you can marinate the chicken in the sauce for 30 minutes. Swap broccoli with vegetables like bell peppers or carrots for variations. For additional crunch, consider tossing the chicken in flour before frying.