Sticky Bourbon Chicken & Fried Rice

Here’s a flavorful Sticky Bourbon Chicken with Fried Rice recipe—sweet, savory, and perfect for a quick dinner

 Ingredients (Serves 2–3)

For the Bourbon Chicken

• 500g (1 lb) chicken thighs, boneless and skinless, cut into bite-sized pieces
• 2 tbsp soy sauce
• 2 tbsp bourbon (or whiskey)
• 2 tbsp brown sugar
• 1 tbsp honey
• 2 cloves garlic, minced
• 1 tsp ginger, grated
• 1 tsp cornstarch (mixed with 2 tsp water for slurry)
• 1–2 tbsp oil for cooking
• Optional garnish: green onions, sesame seeds

For the Fried Rice

• 2 cups cooked rice (preferably day-old)
• 1–2 tbsp oil
• 1 egg, beaten
• ½ cup frozen peas and carrots (or chopped fresh vegetables)
• 2–3 tbsp soy sauce
• Optional: green onions for garnish

 Instructions

1. Make the Bourbon Chicken

1. Heat oil in a skillet over medium-high heat
2. Add chicken pieces, cook until browned and cooked through
3. In a small bowl, mix soy sauce, bourbon, brown sugar, honey, garlic, and ginger
4. Pour sauce over chicken, simmer 2–3 minutes
5. Stir in cornstarch slurry to thicken
6. Cook another 1–2 minutes until sauce is sticky and coats chicken
7. Remove from heat, garnish with green onions or sesame seeds

2. Make the Fried Rice

1. Heat oil in a large pan or wok over medium-high
2. Add beaten egg, scramble, and remove once cooked
3. Add cooked rice and vegetables, stir-fry 3–5 minutes
4. Add soy sauce and scrambled egg back to the pan, toss to combine
5. Cook another 2 minutes until rice is heated through

3. Serve

• Plate fried rice and top with sticky bourbon chicken
• Garnish with green onions or sesame seeds

 Pro Tips

• Use day-old rice for best texture—it prevents mushy fried rice
• Adjust bourbon and sugar to taste for a sweeter or stronger sauce
• For extra flavor, marinate chicken in sauce 15–30 minutes before cooking
• Add bell peppers or broccoli to bourbon chicken for more veggies

 Variations

• Spicy: Add ½ tsp chili flakes or sriracha to the sauce
• Air fryer version: Cook chicken in the air fryer 10–12 min at 200°C (400°F) and toss in bourbon sauce afterward
• Low-sugar: Reduce brown sugar and honey, or use maple syrup