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Sticky Bourbon Chicken & Fried Rice

Sticky bourbon chicken paired with fragrant fried rice creates a rich, flavorful, and satisfying comfort meal perfect for busy weeknights or sharing with friends.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Asian-Inspired
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

For the Bourbon Chicken
  • 1.5 lbs boneless, skinless chicken thighs or breasts cut into bite-size pieces
  • 2 tbsp cornstarch for coating
  • 1 tsp garlic powder
  • 0.5 tsp black pepper
  • 0.5 tsp salt
  • 2 tbsp neutral oil (avocado or vegetable oil) for searing chicken
For the Sticky Bourbon Sauce
  • 0.5 cup low-sodium soy sauce salty backbone of sauce
  • 0.33 cup brown sugar rich caramel sweetness
  • 0.25 cup bourbon or apple juice adds depth or non-alcoholic twist
  • 2 tbsp ketchup for tang and color
  • 1 tbsp rice vinegar or apple cider vinegar brightens and balances sweetness
  • 3 cloves garlic minced
  • 1 tsp grated ginger optional
  • 1 tbsp cornstarch for thickening sauce
  • 2 tbsp water to mix with cornstarch for slurry
For the Fried Rice
  • 4 cups cooked, chilled rice preferably day-old
  • 2 tbsp butter or oil for base
  • 2 units eggs beaten
  • 1.5 cups mixed vegetables peas and carrots
  • 3 tbsp soy sauce to taste
  • 1 tsp sesame oil optional
  • green onions sliced, optional garnish

Equipment

  • Skillet
  • Small bowl
  • Separate Pan

Method
 

  1. Step 1: Toss bite-sized chicken pieces with cornstarch, garlic powder, salt, and black pepper until evenly coated for a light, crispy texture.
  2. Step 2: Heat oil in a skillet over medium-high heat. Cook chicken in a single layer without overcrowding for 5–7 minutes until browned and cooked through. Remove from heat.
  3. Step 3: Whisk soy sauce, brown sugar, bourbon (or apple juice), ketchup, rice vinegar, minced garlic, and grated ginger in a bowl. Pour over cooked chicken in skillet.
  4. Step 4: Mix cornstarch with water to make a slurry. Stir into skillet and simmer for 2–3 minutes until sauce thickens and becomes glossy, coating the chicken.
  5. Step 5: In a separate pan, melt butter or heat oil over medium heat. Add beaten eggs and scramble until just set. Add mixed vegetables and cooked rice; stir-fry for about 5 minutes until heated through. Season with soy sauce and optionally sesame oil.
  6. Step 6: Plate the fried rice and top with sticky bourbon chicken. Garnish with sliced green onions if desired. Serve immediately.

Notes

Use apple juice instead of bourbon for a non-alcoholic version. Add bell peppers, corn, or snap peas to the fried rice for extra crunch and color. Store chicken and rice separately in airtight containers in the fridge up to 3 days. Reheat with a splash of water to keep moist.