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Bourbon Chicken Recipe
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Bourbon Chicken

Yummy, sticky, bourbon chicken recipe tastes just like your favorite food court restaurant. Chicken is marinated overnight, then browned and simmered in a tasty homemade teriyaki sauce.
Prep Time 8 hours
Cook Time 15 minutes
Total Time 8 hours 15 minutes
Servings 4 people
Author Lisa B.


Bourbon marinade:

  • 2 cups chicken broth
  • 1/2 cup vegetable oil
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground black pepper
  • 1/2 cup soy sauce
  • 1/2 cup bourbon

Teriyaki Sauce:

  • 1 cup low sodium chicken broth
  • 1/2 cup soy sauce
  • 1/4 cup mirin
  • 1/4 cup white granulated sugar
  • 1/4 cup packed brown sugar
  • 1 ½ tablespoons cornstarch
  • 1/4 cup cold water


  • 2 pounds boneless skinless chicken breasts, cubed
  • 2 tablespoons all-purpose flour
  • 1 tablespoon vegetable oil
  • 2 green onions thinly sliced


For the marinade:

  • Combine first six ingredients in a large bowl or resealable plastic bag.
  • Add chicken pieces.
  • Marinate for up to eight hours.

For the sauce:

  • Bring chicken broth to a boil in a medium saucepan over medium-high heat. Add the soy sauce, mirin, and sugars. Stir until sugars are dissolved. In a small bowl, combine cornstarch and water. Add to soy sauce mixture and continue to boil until sauce begins to thicken, about 5 minutes. Remove from heat.
  • Drain and discard chicken marinade. Add flour to chicken pieces and stir to coat.
  • Heat oil in a large skillet over medium-high heat. Working in batches, spread chicken pieces in a single layer in the pan. Cook until chicken begins to brown, about 3-5 minutes. Using a spatula, flip chicken pieces over to brown the other side. 
  • Add ¼ cup of the teriyaki sauce to the pan. Cook for an additional 3-5 minutes, stirring often, until the sauce reduces and darkens in color and begins to coat the chicken. Remove chicken from the skillet and set aside. 
  • Repeat with remaining chicken. Afterwards, return all the chicken to the skillet. Add another ¼ cup teriyaki sauce. Cook until chicken is heated through and coated with the sauce.
  • Serve chicken over hot white rice. Sprinkle with sliced green onions if desired.