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Sticky Bourbon-Style Chicken with a side of fried rice on a plate.

Sticky Bourbon-Style Chicken with Fried Rice

This Sticky Bourbon-Style Chicken features tender thighs in a sweet, caramel-y glaze served over warm fried rice, perfect for a fuss-free yet fancy meal.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Southern
Calories: 500
Ingredients Method Notes

Ingredients
  

Chicken and Marinade
  • 1 lb chicken thighs, boneless and skinless
  • 1/2 cup non-alcoholic bourbon-style syrup or a robust cola or apple-vanilla syrup
  • 1/4 cup soy sauce
  • 1/4 cup brown sugar
  • 2 cloves garlic, minced
  • 1 teaspoon ginger, minced
Fried Rice Components
  • 2 cups cooked rice
  • 2 tablespoons vegetable oil
  • 1 cup mixed vegetables (like peas and carrots)
  • 2 green onions chopped
Seasoning
  • to taste Salt and pepper

Method
 

Preparation
  1. In a bowl, mix the non-alcoholic bourbon-style syrup, soy sauce, brown sugar, garlic, and ginger. Marinate chicken in this mixture for at least 30 minutes.
Cooking
  1. Heat vegetable oil in a skillet over medium heat.
  2. Remove chicken from marinade (reserve the marinade) and cook until golden brown and cooked through, about 5–7 minutes per side.
  3. Remove chicken and let it rest. In the same skillet, add the reserved marinade and bring to a boil, then reduce and simmer until thickened.
  4. While the sauce is cooking, add the mixed vegetables to the skillet and stir-fry for a couple of minutes.
  5. Add the cooked rice and mix well.
  6. Slice the chicken and serve over the fried rice, drizzling the thickened sauce on top. Garnish with chopped green onions.

Notes

Pat the chicken dry before searing for a caramelized edge. For a smoky finish, briefly broil the chicken.