Sticky Bourbon Chicken & Fried Rice

Sticky Bourbon Chicken & Fried Rice

This recipe features tender, bite-sized chicken thighs tossed in a glossy, garlic-ginger glaze infused with bourbon and brown sugar. Paired with a classic vegetable-flecked fried rice, it’s a meal that feels indulgent yet balanced.

• Prep time: 20 mins

• Cook time: 25 mins

• Servings: 4 people

Ingredients

The Sticky Bourbon Chicken

• Chicken: 1.5 lbs boneless skinless chicken thighs, cut into 1-inch pieces.

• Aromatics: 3 cloves garlic (minced), 1 tsp fresh ginger (grated).

• The Sauce: ½ cup bourbon, ½ cup soy sauce, ½ cup brown sugar, 1 tbsp apple cider vinegar, ½ tsp red pepper flakes.

• Thickener: 1 tbsp cornstarch mixed with 1 tbsp water (slurry).

• Garnish: Green onions and sesame seeds.

The Fried Rice

• Rice: 4 cups cooked jasmine rice (chilled, preferably day-old).

• Veg: ½ cup frozen peas and carrots, 2 green onions (sliced).

• Protein: 2 large eggs, lightly beaten.

• Seasoning: 2 tbsp soy sauce, 1 tbsp toasted sesame oil, ½ tsp white pepper.

Instructions

1. Sear the Chicken

In a large skillet or wok over medium-high heat, add a splash of oil. Sear the chicken pieces until golden brown and cooked through (about 6–8 minutes). Remove chicken from the pan and set aside.

2. Build the Glaze

In the same pan, add the garlic and ginger. Sauté for 30 seconds. Pour in the bourbon, soy sauce, brown sugar, vinegar, and red pepper flakes. Let it simmer for 3–5 minutes until the bourbon scent mellows. Stir in the cornstarch slurry and whisk until the sauce thickens to a syrup consistency.

3. Combine

Toss the cooked chicken back into the glaze. Coat thoroughly until every piece is “sticky.” Keep warm on low heat.

4. Fry the Rice

In a separate large wok or non-stick pan, heat oil over high heat. Add the cold rice, breaking up any clumps. Let it sit undisturbed for 1–2 minutes to get a slight “crisp.” Add the peas and carrots. Push the rice to the side, pour in the beaten eggs, scramble them, and then fold into the rice.

5. Season

Drizzle with soy sauce, sesame oil, and white pepper. Toss everything together for 2 minutes. Stir in the green onions.

Nutritional Info (Per Serving)

Calorie	Protein	Fat	Carbs
640 kcal	38g	18g	72g

Note: Values are estimates. To lower the sugar content, you can swap half the brown sugar for a honey substitute or monk fruit sweetener.

Tips for Success

• The “Old Rice” Rule: Freshly cooked rice is too wet and will turn into mush. If you must use fresh rice, spread it out on a baking sheet and pop it in the freezer for 15 minutes to dry it out.

• Don’t Fear the Bourbon: Most of the alcohol burns off during the simmering process, leaving behind a deep, oaky sweetness. If you prefer to skip it, apple juice is a decent 1:1 substitute.

• High Heat is Key: For the rice, keep the heat high. You want to “fry” the rice, not steam it.

Benefits of this Dish

• High Protein: Chicken thighs provide a rich source of protein and essential amino acids.

• Ginger & Garlic: Both are known for anti-inflammatory properties and supporting digestive health.

• Meal Prep Friendly: This recipe actually tastes better the next day as the flavors in the sauce continue to meld.

Q&A

Q: Can I use chicken breast instead of thighs?

A: Yes, but be careful not to overcook them. Thighs stay juicy under the high heat required for the sticky glaze, whereas breasts can dry out quickly.

Q: Is there a substitute for soy sauce?

A: Tamari is a great gluten-free alternative, or Coconut Aminos if you want a lower-sodium, soy-free option.

Q: How do I store leftovers?

A: Store in an airtight container for up to 4 days. Reheat in a skillet with a splash of water to loosen the sauce.