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Bourbon Chicken with Broccoli

This recipe has been on my menu posts multiple times, and you all have asked for the recipe more than once.

I kept trying to find a time when I could make it and take good pictures of it, but it just never happened.

So I decided to say, “screw it” and I settled for pictures that are not-that-good.

broccoli and chicken.

Thank you for your understanding. Nursing school and all that jazz, you know?

I found the recipe in a Cook’s Country magazine some years ago, and I haven’t tweaked it much except that I add broccoli into mine, so then it’s a one-dish meal (rice, chicken, and broccoli).

Cook's Country bourbon chicken in a skillet.

A time I made it with no broccoli, back in 2021

Perks of this recipe:

  • it uses boneless chicken thighs, which are affordable and also hard to overcook
  • it’s a pretty fast recipe
  • it uses mostly pantry ingredients
  • it’s a one-dish meal (as I said above!)

One small note: the first time I made this, it was too salty, in my opinion. Ever since then, I’ve used low-sodium soy sauce, and that improves the salt situation immensely.

To make this, mix soy sauce, sugar, water, bourbon, sesame oil, and pepper in a measuring cup, and microwave it for a minute or two, stirring to dissolve the sugar.

measuring cup of soy sauce.

Next, cut up your chicken thighs and mix them with cornstarch plus a couple of tablespoons of the soy sauce mixture.

chicken in a bowl with cornstarch.

coated raw chicken.

Then cut up your broccoli into bite-sized florets.

chopped broccoli.

Heat a little oil in a pan, add the broccoli, and saute for a few minutes, just until it’s bright green and slightly softened.

sauteed broccoli.

Remove the broccoli, then heat a tablespoon or two of oil in the same pan, and add the chicken.

chicken in skillet.

Cook that for about ten minutes, stirring every now and then.

Then you’ll stir in garlic, ginger, and the soy sauce mixture and cook it until the sauce is syrupy.

chicken in soy sauce.

Stir in the broccoli until it’s coated with the sauce, and serve over rice.

And that’s it!

Scroll down for the printable recipe with ingredients and measurements.

And click here for more main dish recipes!

broccoli and chicken.

Bourbon Chicken with Broccoli

Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 15 minutes

A quick one-dish meal, served over rice


  • ½ cup soy sauce (I use low-sodium)
  • ½ cup packed brown sugar
  • ¼ cup water
  • 2 tablespoons bourbon
  • 1 teaspoon toasted sesame oil
  • ½ teaspoon pepper
  • 2 pounds boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces
  • 2 tablespoons cornstarch
  • 2 cups broccoli florets
  • 3 tablespoons vegetable oil, divided
  • 2 garlic cloves, minced
  • 1 teaspoon grated fresh ginger


  1. In a 2-cup measuring cup, combine soy sauce, sugar, water, bourbon, sesame oil, and pepper. Microwave until hot, 1-2 minutes, and stir to dissolve sugar.
  2. In a bowl, combine chicken, cornstarch, and 2 tablespoons of soy sauce mixture; stir to combine.
  3. In a nonstick skillet, heat a tablespoon of oil until shimmering. Add broccoli; saute for several minutes or until bright green and slightly softened. Remove to plate.
  4. Heat 2 tablespoons of oil in same skillet over medium heat until shimmering, then add chicken and cook, stirring occasionally, for about 10 minutes or until cooked through.
  5. Add garlic, ginger, and soy sauce to skillet with chicken, heat to boil, and cook until sauce is syrupy, about 6 minutes. Add broccoli, stir to coat, and serve over rice.


Adapted slightly from Cook's Country.

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Monday 16th of October 2023

Just mad this tonight for dinner. It was really good and simple. The one thing I did different, was put a little cayenne pepper into it for a little kick. I would definitely make this again. Also, was thinking, make the chicken chunks little bigger and serve as an appetizer.


Monday 16th of October 2023

Oooh, yes, I bet the cayenne was a good addition!

Ronald F Henry

Sunday 15th of October 2023

I made this IAW the recipe and it's very good. I used Eligh Craigh 95 proof small batch bourbon. I used the 2 TBS as directed; the bourbon was barely detectable so i added another teaspoon full and it added some flavor. Next time i make this (this is in my favorites folder) I will use the same Bourbon but go to 3 TBS. My wife is NOT a bourbon girl and she l0ved it. If you used a cheap Bourbon like a Jim Beam you will get a much different flavor. OI was tempted to go for a more robust Bourbon such as Three Roses or a heftier one yet, but after making this, i will stick with a good middle of the road Bourbon. The only other change i will make is maybe a bit more corn starch for a slightly thicker sauce. Bottom line for this recipe it's all about the bourbon used. as a bourbon guy and a picky one at that, i would spend the few extra bucks and get a good bourbon you like. stay away from the cheap stuff. it will spoil the wonderful flavor it brings to the table.


Thursday 12th of October 2023

Yum .I order this out,but I rather make my own .This is on my rotation.


Wednesday 11th of October 2023

Any ideas when you have no bourbon anyone? (and actually no booze in the house)


Wednesday 11th of October 2023

@Connie, Little bit of brown sugar?

Martha O.

Wednesday 11th of October 2023

Sounds yummy! Interestingly, I have a casserole baking for our dinner tonight as I’m reading/responding to your post. The casserole is fresh broccoli, rice and chicken thighs covered in a ginger/ maple sauce. We’ll have leftovers from this meal for tomorrow’s dinner.

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