Whiskey Chicken

So much yum! 😋😋😋

Hubby says I need to use cheaper bourbon as we could still taste the Wild Turkey even after much reduction. 🤣

Definitely a couple new *keeper* recipe tonite! ⭐⭐⭐⭐⭐

I initially served this with my Sweet Bakers 🍠 and a Steakhouse chopped salad 🥗.

Whiskey Chicken Recipe

  • 2 lbs boneless, skinless chicken breasts – cut into bite-size pieces
  • 2 green onions, chopped (just the green parts)
  • 3/4 cup light brown sugar, packed
  • 1/2 cup apple juice
  • 1/2 cup bourbon
  • 1/2 cup unsalted chicken stock
  • 1/4 cup coconut aminos
  • 4 Tbsp cornstarch, divided
  • 3 Tbsp cold water
  • 2 Tbsp extra virgin olive oil (EVOO), divided if batch-cooking chicken
  • 4 tsp minced garlic
  • 1 tsp ground ginger
  • 3/4 tsp pink Himalayan salt
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  1. In a gallon-sized Ziplock bag, toss together 2 lbs bite-size chicken breast pieces, 2 Tbsp cornstarch, 3/4 tsp pink Himalayan salt, 1/2 tsp black pepper, 1/2 tsp garlic powder, and 1/2 tsp onion powder, until chicken is well-coated.
  2. Heat a large skillet over medium heat on stovetop.
  3. Add 2 Tbsp EVOO and heat. NOTE: If you need to work in batches b/c not all of your chicken pieces will fit in one layer at once, start w/ 1 Tbsp EVOO for first batch then use remaining 1 Tbsp EVOO for 2nd batch).
  4. Sear chicken (in batches if you can’t fit it all at once), about 3 mins.
  5. Flip chicken pieces and continue to cook, about another 2 mins.
  6. Cover skilled and continue to cook chicken pieces, about another 8 mins.
  7. Transfer fully cooked chicken pieces to a plate and set aside, keeping warm. I place mine in the microwave.
  8. Add 4 tsp minced garlic to same skillet and sauté for 30 secs, until fragrant.
  9. Pour in 1/2 cup apple juice, 1/2 cup bourbon, 1/2 cup unsalted chicken stock, and 1/4 cup coco aminos, stirring to combine.
  10. Add 3/4 cup packed light brown sugar and 1 tsp ground ginger, stirring to combine.
  11. In a small bowl whisk together 3 Tbsp cold water and remaining 2 Tbsp cornstarch until smooth – this is your slurry.
  12. Whisk slurry into skillet, until well-combined.
  13. Transfer chicken back into skillet, stirring to coat chicken in sauce.
  14. Bring to a simmer and simmer for 2 mins, stirring occasionally.
  15. Take off the heat.
  16. Plate chicken, pour sauce equitably over plated chicken, then sprinkle each equitably with the 2 chopped green onions.
Nutrition Facts
Servings: 8
Amount per serving 
% Daily Value*
Total Fat 9.8g13%
Saturated Fat 0.6g3%
Cholesterol 260mg87%
Sodium 4267mg186%
Total Carbohydrate 74.8g27%
Dietary Fiber 1.7g6%
Total Sugars 11.6g 
Protein 107.7g 
Vitamin D 0mcg0%
Calcium 178mg14%
Iron 4mg23%
Potassium 252mg5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.


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