Non-Alcoholic Bourbon Chicken
A bold, savory-sweet chicken dish with a glossy sauce made using a non-alcoholic substitute for bourbon. Tender bite-sized chicken is glazed with soy, brown sugar, ketchup, and a tangy highlight of apple cider vinegar for a quick weeknight meal.
- Prep Time: 10
- Cook Time: 25
- Total Time: 35
- Yield: 6 servings
- Category: Dinner
- Method: Stir-Frying and Simmering
- Cuisine: American
- Diet: Dairy-Free
Ingredients
1½ pounds boneless skinless chicken breast, diced
½ teaspoon kosher salt
¼ teaspoon ground black pepper
1 tablespoon olive oil
½ cup low sodium soy sauce
½ cup low or no salt-added chicken broth
½ cup light or dark brown sugar
¼ cup ketchup
¼ cup non-alcoholic bourbon substitute
1 tablespoon apple cider vinegar
1 tablespoon minced garlic
½ teaspoon ground ginger (or 1½ teaspoons freshly grated ginger)
2 tablespoons cornstarch
Green onions, sliced (optional)
White sesame seeds, toasted (optional)
Steamed rice or toasted buns (optional)
Instructions
Dice chicken into 1-inch cubes; toss with salt and pepper
Heat olive oil in a 12-inch skillet over medium-high heat
Add chicken and sear for 5 minutes per side until browned
In a bowl, whisk soy sauce, chicken broth, brown sugar, ketchup, non-alcoholic bourbon substitute, vinegar, garlic, and ginger
Pour sauce into skillet; stir to coat chicken
Bring to a simmer, then reduce heat to medium-low
Cook 10-12 minutes, stirring occasionally until sauce thickens
Mix cornstarch with 2 tablespoons water; stir into skillet
Cook 2-3 minutes until glossy
Taste and adjust seasoning if needed
Notes
Substitute non-alcoholic bourbon with apple juice or water + a drop of vanilla for depth
Dish is naturally gluten-free; ensure soy sauce and other ingredients are verified
Sauce keeps for 3-4 days in refrigerator; freezes well
Find it online: https://cookingwithramsay.com/bourbon-chicken-recipe/