This is such a tasty dish and just packed with flavor. I serve my bourbon & cherry glazed chicken on a bed of white rice for a fast and yummy mid-week meal.
While I have usually made this Bourbon chicken with apple juice in the past, (and you can too) I tried the cherry juice and everyone loved it. The Calabrian chili flakes add just the right amount of heat. No a fan of heat? Just leave it out. The almonds add just the right amount of crunch and an added dose of protein.
One additional note, I used asparagus as my green veggie in this recipe. But, I’ve made this dish with broccoli, steamed green beans and snow peas in the past. They all worked great so pick your favorite.
How to make Bourbon & Cherry Glazed Chicken
- Combine soy sauce, bourbon, tart cherry juice, vinegar, maple syrup, garlic, ginger and crushed red pepper in a small bowl. Put it to the side.
- Prep your asparagus. Cut off the tough ends and discard and then cut the asparagus into 1 1/2 inch pieces.
- Cut your skinless chicken thighs into 1/2 inch thick strips.
You are now ready to cook.
- Toss together chicken and 1 tablespoon cornstarch in a large bowl. Heat oil in a large nonstick skillet over medium-high heat. Add the chicken; cook, stirring occasionally, until golden brown and crispy, 6 to 8 minutes.
- Add the soy-bourbon mixture; stir to coat. Cook, stirring often, until the sauce has reduced to a syrupy consistency and the chicken is cooked through, 6 to 8 minutes.
- Combine water and the remaining 1 teaspoon cornstarch in a small bowl; stir to mix well. Add to the pan; cook, stirring often, until the sauce thickens and coats the chicken, 1 to 2 minutes.
- Add the steamed asparagus and stir with chicken until coated and heated through
- Add your white rice to the dinner plates. Top with the chicken & asparagus mixture and garnish with scallions and almonds. Serve and enjoy!
Did you like this recipe? If so, please leave a rating and comment below. I’d love to hear from you. Looking for other recipes made with Bourbon? Try these:
Glazed Smoked Bourbon Bratwurst Skewers
Salmon with Bourbon and Peaches
Scallops and Mushrooms in Puff Pastry with a Bourbon Cream Sauce
Bourbon & Cherry Glazed Chicken
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- ¼ Cup Soy sauce
- ¼ Cup Bourbon
- ¼ Cup Tart cherry juice
- 1 Tbsp. Rice wine vinegar
- 1 Tbsp. Pure maple syrup
- 1 Tbsp. Minced fresh garlic
- 1 Tsp. Grated fresh ginger
- ¼ Tsp. Crushed red pepper
- 1 Lb. Boneless skinless chicken thighs, cut into 1/2-inch-thick strips
- 1 Tbsp. Cornstarch plus 1 teaspoon, divided
- 2 Tbsp. Olive oil
- 2 Tsps. Water
- 2 Cups Steamed asparagus cut into one inch pieces
- 3 Cups Rice
- 2 Sliced green scallions for garnish
- ¼ Cup Toasted sliced almonds for garnish
Instructions
- Combine soy sauce, bourbon, tart cherry juice, vinegar, maple syrup, garlic, ginger and crushed red pepper in a small bowl.
- Toss together chicken and 1 tablespoon cornstarch in a large bowl. Heat oil in a large nonstick skillet over medium-high heat. Add the chicken; cook, stirring occasionally, until golden brown and crispy, 6 to 8 minutes. Add the soy-bourbon mixture; stir to coat. Cook, stirring often, until the sauce has reduced to a syrupy consistency and the chicken is cooked through, 6 to 8 minutes.
- Combine water and the remaining 1 teaspoon cornstarch in a small bowl; stir to mix well. Add to the pan; cook, stirring often, until the sauce thickens and coats the chicken, 1 to 2 minutes.
- Add the steamed asparagus and stir with chicken until coated and heated through
- Plate chicken & asparagus on top of the rice and garnish with scallions and almonds. Serve and enjoy!
