Bourbon chicken with broccoli is a comforting and flavor-packed dish that tastes like takeout but feels entirely homemade. Juicy pieces of chicken are simmered in a glossy bourbon-soy glaze sweetened with brown sugar, apple juice, and a touch of ketchup. Fresh garlic and ground ginger bring warmth and depth, while tender-crisp broccoli balances every bite with freshness. This quick and easy recipe transforms pantry staples into a satisfying meal ready in under 30 minutes — perfect for weeknights or a cozy dinner at home.
What Makes This Dish Special
This dish is a wonderful mix of flavors and textures: the chicken stays juicy, the sauce is sticky-sweet with a touch of spice, and the broccoli adds a crisp contrast. It’s fast, simple, and deeply satisfying — everything you want from a home-cooked meal without complicated steps or exotic ingredients.
Many people love bourbon chicken for its glossy glaze and balanced flavor. The bourbon cooks down beautifully, adding a hint of caramel and smokiness that complements the sweetness of the sauce. When you add broccoli, it turns into a wholesome, complete dinner that feels indulgent yet nourishing.
Why You’ll Love This Recipe
- Quick and easy: Ready in less than 30 minutes — ideal for busy nights.
- Balanced flavor: Sweet, tangy, savory, and slightly spicy all in one.
- Flexible: Works with chicken thighs, breasts, or even tofu.
- Great texture: Tender chicken, crisp broccoli, and sticky sauce.
- Crowd-pleaser: Everyone loves the rich glaze and restaurant-style taste.
I made this once on a whim when I was craving something bold but simple. It quickly became a family favorite, and now it’s part of our regular dinner rotation — especially when we want something fast but full of flavor.
Ingredients
Main Ingredients
- Boneless chicken thighs – juicy, flavorful, and perfect for searing.
- Broccoli florets – bright and crisp; use fresh, not frozen, for best results.
- Vegetable oil – neutral, with a high smoke point for browning.
Sauce Components
- Bourbon – adds rich depth and a hint of sweetness (optional, see substitutions).
- Soy sauce – the umami foundation; choose low-sodium to control saltiness.
- Brown sugar – brings caramel tones that complement the bourbon.
- Apple juice – natural sweetness to round out the sauce.
- Ketchup – adds tang, color, and body.
- Chicken broth – balances and deepens the sauce.
- Apple cider vinegar – cuts through the richness with a tangy lift.
- Garlic – fresh minced cloves for aromatic punch.
- Ground ginger – adds warmth and gentle spice.
- Red pepper flakes – subtle heat for balance.
- Black pepper and salt – for final seasoning.
Thickener
- Cornstarch + water slurry – creates a glossy finish that coats the chicken perfectly.
Step-by-Step Instructions
Prep the Chicken
Cut boneless chicken thighs into bite-sized pieces. Season lightly with salt and pepper, then toss in cornstarch until coated. This helps brown the chicken evenly and gives the sauce that silky, restaurant-quality texture.
Make the Sauce
In a bowl, whisk together bourbon, soy sauce, brown sugar, apple juice, ketchup, chicken broth, apple cider vinegar, minced garlic, ground ginger, and red pepper flakes. Set aside — having it ready will make the cooking process smooth and fast.
Cook the Broccoli
Heat a little oil in a large skillet or wok over medium heat. Add the broccoli and stir frequently until it turns bright green and tender-crisp, about five minutes. Remove and set aside.
Brown the Chicken
Add the remaining oil to the pan and increase the heat to medium-high. Place the chicken in a single layer and let it sear without moving for about three minutes. Flip and cook another three minutes until golden on all sides. Remove from the pan.
Simmer the Sauce
Pour the prepared sauce into the same pan, scraping up any browned bits — those carry flavor. Bring to a boil, then reduce heat to a gentle simmer.
Add the Chicken Back In
Return the browned chicken to the pan, stirring well to coat. Let everything simmer together for about 10–12 minutes until the sauce reduces and thickens.
Finish with Broccoli and Slurry
Stir the cornstarch and water together until smooth, then pour into the bubbling sauce. Add the cooked broccoli and toss to combine. Cook for another two to three minutes until the sauce is thick, glossy, and clings beautifully to the chicken and broccoli.
Serving Suggestions
Serve your bourbon chicken with broccoli over steamed white rice, jasmine rice, or brown rice to soak up the flavorful glaze. For a lighter option, try cauliflower rice or quinoa. Sprinkle with toasted sesame seeds or thinly sliced green onions for color and crunch.
Pair it with simple sides like steamed edamame, egg rolls, or cucumber salad for a full Asian-inspired meal at home.
Ingredient Substitutions
- No bourbon? Use whiskey, or replace with extra apple juice and a splash of vanilla extract for similar depth without alcohol.
- Chicken alternatives: Swap for boneless chicken breast or tofu for a vegetarian twist.
- Sauce variations: Add a touch of hoisin or oyster sauce for richer umami.
- No apple juice: Pineapple juice gives a slightly tropical sweetness.
Storage and Reheating
Leftovers keep beautifully. Store cooled bourbon chicken with broccoli in an airtight container in the refrigerator for up to three days.
To reheat, warm gently in a skillet over medium heat with a splash of water to loosen the sauce. Avoid microwaving too long as it can dry out the chicken.
You can also freeze this dish — simply cool it completely, transfer to freezer-safe containers, and store for up to two months. Reheat from thawed for best texture.
Pro Tips for Success
- Toss chicken in cornstarch just before cooking to maintain crispness.
- Keep the heat medium-high to get that golden sear without drying the meat.
- Don’t rush the sauce reduction — let it bubble and thicken naturally.
- Taste before serving and adjust: add vinegar for tang or soy for deeper saltiness.
- Use fresh broccoli; frozen tends to turn soggy when reheated.
A Little History
Despite its name, bourbon chicken isn’t a traditional Southern recipe. It’s believed to have originated on Bourbon Street in New Orleans, where Chinese-American vendors created this sticky, sweet dish inspired by Asian-style glazes. Over time, it became a popular takeout classic across the United States, loved for its irresistible balance of flavors.
By pairing it with broccoli, this version adds freshness and a touch of green to an already iconic comfort dish — the perfect way to bring restaurant-style flavor home.
Frequently Asked Questions
How do I make the chicken tender?
Coating chicken in cornstarch before browning locks in moisture and ensures each piece stays juicy.
Can I make this without bourbon?
Yes. Substitute more apple juice and add a few drops of vanilla extract to mimic bourbon’s sweetness and depth.
Is it very spicy?
Not at all. The red pepper flakes add a mild warmth, but you can adjust or omit them as needed.
Should I cook broccoli separately?
Yes. Sautéing it first keeps the color bright and texture crisp before mixing it in at the end.
How do I get the sauce thick and glossy?
A simple cornstarch slurry stirred in at the end creates the perfect sticky glaze that clings to every bite.
Final Thoughts
Bourbon chicken with broccoli is everything you want in a quick dinner — bold, sticky, slightly sweet, and deeply satisfying. With just a handful of everyday ingredients, you can make something that feels special enough for a weekend yet simple enough for any busy night. Once you taste the caramelized glaze and perfectly tender chicken, it’s sure to become a go-to favorite in your kitchen.