Name: Easy Bourbon Chicken Stir-Fry: Better Than Takeout!
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 1 tablespoon canola oil or olive oil; 1 pound boneless, skinless chicken breasts (cut into bite-size pieces); 1½ cups onions, (chopped); ½ cup water; ⅓ cup brown sugar; ⅓ cup reduced-sodium soy sauce; 2 tablespoons ketchup; 1 tablespoon cider vinegar or rice vinegar; 1 garlic clove, (minced); ¼-½ teaspoon red pepper flakes, (to taste); 4 cups broccoli florets; 2 cups snow peas (Chinese pea pods); 2½ cups cooked Basmati brown rice or regular brown rice

Jump to Recipe Print Recipe Download PDF

Who needs takeout when you can make this delicious Bourbon Chicken Stir-Fry at home? Tender chicken, crisp veggies, and a flavorful Asian-inspired sauce come together in one satisfying dish. Served over brown rice, it's a dinner the whole family will love! And the best part? Each generous serving has just 367 calories, 6 grams of fat, and 6 grams of fiber!

Easy Bourbon Chicken Stir-Fry Better Than Takeout | Skinny Kitchen

Helpful Tips About this Recipe

Servings: Makes 5 generous servings. Each includes 1⅓ cups of stir-fry served over ½ cup brown rice.

Make-Ahead Tip: Chop the vegetables and prepare the sauce ahead of time to make dinner even easier.

Serving Tip: For a lower-carb option, serve the stir-fry over cauliflower rice instead of brown rice.

SKINNY FACTS: for 1 serving, 1⅓ cups stir-fry + ½ cup brown rice.
367 calories, 6g fat, 29g protein, 52g carbs, 6g fiber, 682 mg sodium, 20g sugar

Easy Bourbon Chicken Stir-Fry: Better Than Takeout!

5 from 1 vote

Print Recipe Download PDF Pin Recipe

Prep Time 20

Cook Time 30

Total Time 50

Course Main Course

Cuisine Asian

Servings

Calories 367 kcal

Ingredients

1 tablespoon canola oil or olive oil
1 pound boneless, skinless chicken breasts cut into bite-size pieces
1½ cups onions, chopped
½ cup water
⅓ cup brown sugar
⅓ cup reduced-sodium soy sauce
2 tablespoons ketchup
1 tablespoon cider vinegar or rice vinegar
1 garlic clove, minced
¼-½ teaspoon red pepper flakes, to taste
4 cups broccoli florets
2 cups snow peas (Chinese pea pods)
2½ cups cooked Basmati brown rice or regular brown rice

Instructions

Heat oil in a nonstick wok or large nonstick pan.
Add the chicken pieces and onions. Stir-fry until the chicken is lightly browned and cooked through, reaching an internal temperature of 165°F.
In a small bowl add the water, brown sugar, soy sauce, ketchup, vinegar, garlic, red pepper flakes and mix well.
Add mixture to the pan of chicken and stir in the broccoli. Mix well and bring up to a boil. Reduce heat and simmer for 8-10 minutes until broccoli is tender. Stir fry often.
Stir in pea pods and cook for 3-5 more minutes, until tender.
For each serving: add ½ cup of brown rice to a plate or bowl. Top with 1⅓ cups stir fry.