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READY IN 30 mins

Whiskey Chicken

Read Reviews (50)

"This recipe is my family's favorite. It's sweet and spicy and easy to make." — JLLYBEAN24

Ingredients Edit and Save

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Original recipe makes 2 servings Change Servings

2 skinless, boneless chicken breast halves - cut into 1/2 inch pieces
2 tablespoons soy sauce
1/4 teaspoon garlic powder
1 cup pineapple juice

3 tablespoons bourbon whiskey
1/8 teaspoon ground black pepper
1 tablespoon brown sugar

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Directions

Saute chicken in a large skillet over medium high heat until cooked through (no longer pink).
In a small bowl, combine the soy sauce, garlic powder, pineapple juice, whiskey, pepper and sugar. Stir until sugar is dissolved and pour over chicken. Let simmer for 10 to 15 minutes, or until sauce is thickened to taste.

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PREP 10 mins
COOK 15 mins
READY IN 30 mins

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Although I changed some of the ingredients, I still gave it a 5 b/c my husband was whooping and raving about how good it was. I've spent hours on some recipes and have never gotten this reaction. Here's my variation (only because I didn't have some of the ingredients): Used thighs vs. breasts b/c they absorb flavor better and I'm not particularly fond of breast. Used soy sauce substitution (didn’t have soy sauce – recipe below). ¼ cup honey vs. pineapple juice (didn’t have on hand). Tennessee Whiskey – would use 2 Tbs next time or cook a little longer to burn off alcohol. 2 Tbs brown sugar, maybe a tad more. * Seasoned chicken with salt and sautéed, adding a small sliced onion halfway through and cooking until chicken was no longer pink and onion soft. * Added a chopped carrot and sauce mixture and brought it to a boil. Turned off heat and let it sit for 30 min (almost like a marinade) because I was waiting for hubby to get home. *Cooked for 15 minutes and added cornstarch to thicken. Served over mashed potatoes - loved it! and better yet, hubby loved it SOY SAUCE SUBSTITUTE 1 1/2 c. boiling water 4 tbsp. low sodium beef bouillon Pinch pepper 1 tbsp. dark molasses 4 tbsp. cider vinegar 1 tsp. sesame seed oil Combine all ingredients in a bowl, stirring to blend thoroughly. Pour into jars. Cover and seal tightly. May be refrigerated indefinitely. Shake well before using. Makes 2 cups sauce

—Rose

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Most Helpful Critical Review

Jun 23, 2003

This was pretty good. It has potential. I am going to try it again but add some fresh vegetables like brocoli, red bell pepper and onion. I served it over rice.

—MOLSON7

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77 Ratings

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Jun 23, 2003

I agree with MOLSON7 on this one all the way! I have to admit, when I first put it together, and "taste tested" it, my reaction was less then impressed.... then, I served it over rice and as I made my way through it, it seemed to get better and better... almost like an "acquired taste" sort of thing. I personally added a tablespoon of cornstarch to the "broth" to thicken it a bit. I will be making this one again, but think it can be much improved upon by using chunked pineapple in heavy syrup along with red and green bell peppers cut in strips.

—KRYSALIS

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Jun 23, 2003

As a busy college student, I greatly appreciated a recipe that was this quick, easy, and delicious. After taking the chicken out of the pan, add a touch of cornstarch to the sauce to thicken, then cover the chicken and serve with rice. Very yummy.

—BRENDANRFOLEY

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Jun 23, 2003

I like that you can throw this together at the last minute, no marinating. Next time I would cut the pineapple juice in half, add one more tbls of bourbon and I had to add one tbls of cornstarch to get the sauce to thicken.

—DULLSINEA

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Apr 25, 2007

We thought this dish was fabulous. Added a few more seasonings including ginger and added broccoli to the chicken. Served it over orzo pasta. Thanks so much Jamie!

—LINDA MCLEAN

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Jun 23, 2003

I thought this was a really great recipe. My Mom, Dad and I all loved it. It was easy to make and very tasty! I served it with green beans, salad, rolls, and mashed potatoes (with the sauce as the gravy for the potatoes). It was a good meal, and I will definitely make it again. I say to try it and experiment with it to your taste (more pepper or bourbon, etc.) With a jazzy Harry Connick CD playing in the background, you'll feel like you're eating on Bourbon Street.

—AMY LEIGH M.

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Feb 26, 2009

I don't know what I did wrong here, followed recipe to the tee and was not impressed. The whiskey was overwhelming, it was all I could taste. I know the recipe is called whiskey chicken, but I thought it would be like the Bourbon chicken you get at those Chinese places in the mall. IF I make again, I will use less bourbon whiskey.

—gpanr

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Nutrition

Calories
288 kcal
14%

Carbohydrates
24.3 g
8%

Cholesterol
68 mg
23%

Fat
1.6 g
3%

Fiber
0.4 g
2%

Protein
28.8 g
58%

Sodium
983 mg
39%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Whiskey Chicken

Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories: 288
Calories from Fat: 15

% Daily Value *
Total Fat 1.6g 3 %
Saturated Fat 0.4g 2 %
Cholesterol 68mg 23 %
Sodium 983mg 39 %
Potassium 513mg 14 %
Total Carbohydrates 24.3g 8 %
Dietary Fiber 0.4g 2 %
Protein 28.8g 58 %
Sugars 19.4g
Vitamin A < 1 %
Vitamin C 23 %
Calcium 5 %
Iron 17 %
Thiamin 16 %
Niacin 150 %
Vitamin B6 51 %
Magnesium 20 %
Folate 16 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.