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Bourbon Chicken with Broccoli

A flavorful fusion of sweet and savory Bourbon Chicken with vibrant broccoli, perfect for a quick and delicious family meal.
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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
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces Provides juiciness; can substitute with chicken breasts.
  • 2 cups broccoli florets Feel free to customize with other vegetables.
  • 2 tablespoons olive oil For cooking.
  • 4 cloves garlic, minced Enhances flavor.
  • ½ cup soy sauce, low sodium For a healthier option.
  • ¼ cup brown sugar Adds sweetness.
  • 1 tablespoon cornstarch Mixed with 2 tablespoons of water.
  • Salt and pepper to taste Salt and pepper For seasoning.
Optional Toppings
  • to taste Sliced green onions For garnish.
  • to taste Sesame seeds For garnish.
  • to taste Red pepper flakes For a kick.

Method
 

Preparation and Cooking
  1. Heat one tablespoon of olive oil in a large skillet over medium heat.
  2. Season chicken pieces with salt and pepper, and add them to the skillet in a single layer.
  3. Cook chicken for about 6-8 minutes until browned and cooked through, stirring occasionally.
  4. Remove chicken from skillet and set aside.
  5. In the same skillet, add the remaining tablespoon of olive oil and toss in the broccoli florets.
  6. Sauté broccoli for about 3-4 minutes until vibrant and slightly tender but still crisp.
  7. In a mixing bowl, combine minced garlic, soy sauce, brown sugar, and the cornstarch-water mixture, stirring until well combined.
  8. Return chicken to the skillet and pour the sauce over everything.
  9. Stir to coat chicken and broccoli in the glaze and let it simmer for 2-3 minutes until the sauce thickens.
  10. Garnish with green onions, sesame seeds, or a sprinkle of red pepper flakes if desired.
  11. Serve hot over rice or your favorite grain.

Notes

For storage, allow the dish to cool and transfer to an airtight container. It keeps well in the fridge for 3-4 days or can be frozen for up to 3 months. Reheat as needed.