Bourbon Chicken
Chicken marinated in soy sauce, brown sugar, ginger and bourbon whiskey. Cooks up quickly in your Instant Pot.
Servings: 4 servings
Calories: 613kcal
Equipment
- Instant Pot/Pressure Cooker
Ingredients
- 3 lbs boneless skinless chicken thighs
- 1 cup chopped broccoli
- 1 red pepper and green pepper sliced
- 3 tbsp. Cornstarch
- Garnish with sesame seeds
Sauce Ingredients
- ½ tsp. Ginger paste
- 1 tbsp. Minced garlic
- ½ tsp. crushed red chili flakes
- ⅓ cup apple juice
- 1 ½ tbsp. honey
- ¼ cup brown sugar
- ¼ cup ketchup
- 3 tbsp. cider vinegar
- ¼ cup water
- ¼ cup Bourbon
- ¼ cup soy sauce
- salt & pepper to taste
Instructions
- Prep your chicken and pat dry, set to the side.
- Add your apple juice, Bourbon, soy sauce, brown sugar, ketchup, honey, crushed red pepper flakes, fresh garlic, and ginger to your Instant Pot. Mix to combine.
- Place your chicken into the Instant Pot, toss to coat in the bourbon mixture.
- Add the vegetables to the Instant Pot on top of the chicken.
- Secure the lid to your pressure cooker, and turn the release valve on top to sealing.
- Set the Instant Pot on manual and set the timer for 12 minutes.
- In a small bowl mix your cornstarch and cold water. Set aside.
- Once the chicken is done cooking, allow it to naturally release for 5 minutes. Then carefully turn the valve to venting to quick release the rest of the pressure.
- Remove the chicken and vegetables and set to the side. Leave the remaining sauce in the Instant Pot.
- Turn your Instant Pot to saute and slowly add in the cornstarch mixture. Using your whisk, mix until thickened.
- Return chicken and vegetables to the sauce and turn the Instant Pot off.
- Top with sesame seeds and enjoy!
Notes
You can replace the chicken thighs with chicken breasts if you prefer.
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Nutrition
Calories: 613kcal | Carbohydrates: 40g | Protein: 69g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 323mg | Sodium: 1276mg | Potassium: 1112mg | Fiber: 2g | Sugar: 25g | Vitamin A: 1414IU | Vitamin C: 60mg | Calcium: 62mg | Iron: 4mg