Stove Top Bourbon Chicken

"This solo recipe is very similar to the mall food court offerings. Cooking the chicken breast whole and then dicing will keep the meat moist, and the chef can check to be sure it is done before committing the rest of the ingredients. When adding the spices, just remember that cooking is a creative sport."
photo by Bill Hilbrich photo by Bill Hilbrich
photo by Bill Hilbrich
photo by Bill Hilbrich photo by Bill Hilbrich
Ready In:




  • In a small bowl, add the bourbon to the cornstarch and stir until the cornstarch has dissolved.
  • Add the rest of the ingredients except the chicken and oil, and stir again until the sugar has dissolved. Then set the sauce aside.
  • Coat both sides of the thawed chicken breast with the olive oil and fry for 4 minutes on each side, or until the internal temperature reaches 165°F Remove the chicken and cut into bite size pieces.
  • Put the chicken back into the pan, along with the sauce and simmer over low heat until the sauce starts to bubble.
  • Serve with rice or noodles.

Questions & Replies

Got a question? Share it with the community!


  1. I JUST made this is it very good NOT quite like the mall next time I will use a little less ginger and a little less brown sugar and add a little more cornstarch the finishing sauce wasnt quite thick enough for my taste. other than that I will definitley make this again it is very very tasty. Thanks for the great recipe!!!
  2. I really wanted to like this. I had high hopes, but it wasn't even close to what you'd find in a Food Court! If you like Bourbon though, and you're a heavy drinker, you'll probably like this (at best).
  3. I thought this was very very good and quite close to the bourbon chicken you get at the mall. Thank you for sharing!
  4. This one is a knockout - however for 3 people, I just doubled the sauce ingredients but only used 2 oz bourbon and 2 oz of chicken broth. I have friends who now request this when I invite them for dinner!
  5. I made this recipe last night & it turned out pretty good. My DH & DD inhaled it & kept telling me to make it again. I thought it was a little to sweet, so next time I will cut down on the brown sugar. I did make it for 4 servings. I didn't have enough bourbon, I was short by 1/4 cup & didn't use all the giner, but other than that, followed the recipe. It was very easy & will make again & again. Thanks for the post.


Some of you know me as Brother William. No, I am not really a Monk, but I have grown to enjoy my simple and solo lifestyle. My love for humanity is based on fellowship rather than sensuality. I PROMISE that I will never share a recipe unless I have tasted the food. Most of the recipes are mine, but I have included a few classics, and some recipes that were written by very creative people, that are just so good that I had to share. From time to time I have found recipes with my name on them in print magazines, but they are always altered in some way by the publisher. So there is no reason why you should not add your own personal touch. If you leave this page with just one thought, I hope that it would be that Cooking is a Creative Sport. I grew up in Glenview Illinois, just north of Chicago. My Mother loved those little exotic cookbooks, that were sold as a weekly series in grocery stores in the 1950's. I was taught to eat whatever was put on my plate so I ate food from a different culture every week. If I had to pick a favorite, it would be Mediterranean. After leaving my Mother's table, I have lived and enjoyed eating in Colorado, Missouri, Montana and Nebraska, before settling in Saint Cloud, Minnesota in 1975. After a 30 year marriage with mixed reviews, I am now pleasantly single again, and plan to stay that way. Up until recently, I had occupied my evenings just talking with people and sometimes sharing recipes, while soliciting donations for Non-Profit Organizations. Yes .. that's right, for over 20 years, I was a Telemarketer. The perfect job for a Taurus. I enjoy reading cook books the same way most people read novels,and I am still improving my skills in the art of Solo Cooking. However; my true passion will always be sharing my favorite recipes with all of you.
View Full Profile

Find More Recipes