Bourbon Chicken with Jasmine Rice
Pan-seared chicken tenderloins in a sweet and savory bourbon-soy glaze, served over fragrant jasmine rice. This Asian-inspired dish balances bourbon's warmth with apple juice sweetness, ginger heat, and umami-rich soy sauce. The quick-cooking method makes it ideal for weeknight dinners when you want restaurant-quality results. The caramelized glaze coats tender chicken pieces, while scallion garnish adds bright freshness.
Ingredients
- sesame oil
- 2 lbs chicken tenderloins, bite-size pieceschicken thighs1:1darker meatmore forgiving
richer flavor
- 3 cloves garlic, chopped
- 1 tablespoon fresh ginger, chopped
- ¼ teaspoon red pepper flakes(optional)
- ½ cup apple juice
- ½ cup dark brown sugar
- 2 tablespoons ketchup
- 1 tablespoon rice vinegar
- ¼ cup bourbon whiskeyapple cider1:1alcohol-free
non-drinkers seeking same depth
- ⅓ cup soy sauce
- 2 cups jasmine rice, uncooked
- 4 scallions green parts only, bias cut 1 inch
Instructions
- 1
Heat sesame oil in a wok over high heat until shimmering.
- 2
Working in batches, add chicken pieces and cook until lightly browned.
- 3
Transfer chicken to a plate.
- 4
Reduce heat to medium, add garlic, ginger, and red pepper flakes, cooking until fragrant.
- 5
Pour in apple juice, brown sugar, ketchup, rice vinegar, bourbon, and soy sauce.
- 6
Stir constantly until sugar dissolves.
- 7
Return chicken to wok and bring to a boil.
- 8
Lower heat and simmer until sauce thickens and chicken is cooked through.
- 9
Cook jasmine rice according to package directions.
- 10
Serve chicken and sauce over rice, garnished with scallions.
Tips
Cook chicken in batches to ensure proper browning and avoid overcrowding the wok, which causes steaming instead of searing.
Don't skip the ginger and garlic blooming step; it releases aromatic oils that build depth in the glaze.
Reserve some sauce before adding chicken back to wok, then drizzle over rice for extra flavor.
Good to Know
Refrigerate in an airtight container for up to 3 days. Chicken and sauce keep better than rice; reheat gently in a wok or skillet with a splash of water to prevent drying.
Prepare all ingredients (mise en place) up to 4 hours ahead. Cook rice ahead and reheat gently. Prepare glaze ingredients in advance but do not cook until ready to execute.
Serve immediately while sauce is glossy and rice is warm. Pair with steamed bok choy or snap peas for a complete meal.
Common Mistakes
Don't skip batching the chicken; overcrowding prevents browning and releases steam.
Don't skip the soaking step when cooking jasmine rice; it ensures fluffy, separate grains.
Don't reduce heat too quickly after adding sauce; the boil helps emulsify the glaze.
Substitutions
Gluten-Free Swaps
General Alternatives
FAQ
Can I use boneless, skinless chicken breast instead?
Yes, but watch carefully during the final simmer to avoid drying out. Breast meat is leaner than tenderloins, so reduce simmering time to 12-15 minutes. Thighs are more forgiving.
What if I don't have bourbon or prefer not to use alcohol?
Substitute equal parts apple cider or extra apple juice. You'll lose some warmth and depth, but the dish remains balanced. Consider adding 1/4 teaspoon vanilla extract for complexity.
Can I freeze this dish?
Yes. Cool completely, then freeze chicken and sauce together in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator and reheat gently over medium heat. Rice can be frozen separately for 3 months.